Buttermilk Biscuit Cinnamon Rolls
"Recipe source: Southern Cast Iron (March/April 2021) No yeast so these are a bit faster than some other cinnamon rolls."
Ingredients
- For the dough
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- For the glaze
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Nutritional
- Serving Size: 1 (169.9 g)
- Calories 481.9
- Total Fat - 11 g
- Saturated Fat - 6.4 g
- Cholesterol - 26.9 mg
- Sodium - 7224.3 mg
- Total Carbohydrate - 93.6 g
- Dietary Fiber - 4.9 g
- Sugars - 61.2 g
- Protein - 7.2 g
- Calcium - 65.5 mg
- Iron - 1.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees f.
Step 2
Spray a 10 inch cast-iron skillet with cooking spray.
To make the dough
Step 3
In a bowl whisk together the flour and sugar.
Step 4
Using 2 forks or a pastry blender cut butter into flour mixture until crumbly; gradually stir in 1 cup buttermilk with a fork until moistened (you can add more buttermilk, a tablespoon at a time if needed).
Step 5
Turn dough out onto a floured work surface and knead dough 5 times.
Step 6
Pat or roll dough to a 14 x 8 inch rectangle and brush it with softened butter.
Step 7
In a small bowl or cup combine the brown sugar and cinnamon; sprinkle over the prepared dough.
Step 8
Starting at one long side, roll up dough into a log and then cut it into 8 (1 1/4 inch) slices).
Step 9
Place them cut side up in prepared pan.
Step 10
Bake for 15-20 minutes or until golden brown.
Step 11
Brush with melted butter (if desired) and let cool on a wire rack for 10 minutes.
To make glaze
Step 12
In a bowl whisk together the glaze ingredients (confectioners' sugar -salt). For a thin glaze, drizzle onto warm rolls. For a thicker glaze, drizzle onto rolls after cooling for 30-45 minutes.
Tips
No special items needed.