Cinnamon Rolls

22 May

These are my most favouritest cinnamon buns ever!  My sister-in-law had the idea to use this buttermilk biscuit recipe as the base for these rolls.  Pure genius.

Since we’ve been doing these rolls, I have seen different versions out there using a biscuit base, so these are not novel, but in case you’ve yet to try them, you should definitely do it.  Right this second. These are probably the best version that exists, in the whole entirety of the entire world.  😉

2 cups flour
2  ½ tsp baking powder
1 tsp salt
½ tsp baking soda
2 tbsp sugar
½ cup butter, cold, cut into small cubes
1 cup buttermilk

1 cup brown sugar
1/3 cup butter, softened
3 tsp cinnamon


Preheat oven to 425 degrees.

Combine flour, baking powder, salt, baking soda and sugar in a mixing bowl.  Using two knives, a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs.

Add buttermilk all at once to dry ingredients and stir with a fork until a soft dough forms.  Turn dough out onto a lightly floured surface and knead gently eight to 10 times. On a lightly floured surface, roll dough into a 10 x 12 inch rectangle, about a 1/3 inch thick.

In a separate bowl combine brown sugar, softened butter and cinnamon until a paste-like, spreadable consistency is achieved.

Spread onto rolled dough.  Roll up like a jelly roll.  Cut into 1-inch to 1 ½ inch pieces.

Lightly grease a pie plate and place cinnamon rolls cut side down into the pan.

Bake for about 15 – 20 minutes or until tops are lightly browned.

GLAZE:  Using approximately ½ cup icing sugar, add enough milk (small amount, it goes far) to make a thin glaze. Drizzle over cinnamon buns when they have cooled a slight bit.  Just a slight.


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