There are times in my life when I just really want a cinnamon roll (like this morning) but have not planned ahead for cinnamon rolls (like this morning). This is a good cheater version since they’re made from a biscuit dough instead of a yeast dough. They’re easy, quick, yummy and cheaper than buying them already made.Biscuit Cinnamon Rolls
3 c. flour
2 1/2 t. baking powder
3/4 c. sugar
2 eggs, beaten
1/2 c. milk
1/2 c. + 2 T. softened butter
1 T. cinnamon
Mix together flour, baking powder and 1/2 c. sugar.
In a separate bowl, mix eggs, milk and 1/2 c. butter.
Add egg mixture to flour mixture; mix until there are no more dry places.
Then, turn dough out onto a floured board and knead a dozen times or so until dough is soft and uniform in texture.
Flour your surface again and roll out dough into a rectangle, roughly 15 x 10 inches. Spread remaining 2 T. butter gently over dough’s surface.
In a small bowl, combine cinnamon and remaining sugar; sprinkle over buttered dough.
Roll up jelly-roll style (starting with one of the long sides), then slice into 3/4″ slices. Bake in ungreased 9×13″ baking dish at 350 for 15-20 minutes.
Glaze ’em if you want to, but they don’t need it. BEST IF SERVED WARM!