Biscuit Cinnamon Rolls

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!

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