Buttermilk Biscuit Cinnamon Rolls

Buttermilk Biscuit Cinnamon Rolls

I’ve seen several versions of these gorgeous cinnamon rolls on various blogs and on Pinterest and I’ve even had a couple of readers ask if I had a recipe of my own, so I finally got around to trying this idea this morning. As a die-hard cinnamon roll lover, I was a bit skeptical but with no need for the significant amount of time it takes a yeast raised dough to rise, I had these in the oven in about 20 minutes, so that in itself is a huge benefit of this recipe.

In the end, as I sat with my morning coffee, enjoying one of these warm from the oven, I realized I did not miss spending all that time waiting to enjoy a great cinnamon roll at all. This is an idea that is sure to make repeat appearances at weekend brunches at our house.

Makes 8 large rolls

Preheat oven to 375 degrees F.

In a food processor, blend together:

• 2 cups all purpose flour
• 4 tsp baking powder
• 1/4 tsp baking soda

Pulse in

• 1/4 cup + 1 tbsp very cold salted butter, cut in small cubes

Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. 

Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in:

• 1 cup buttermilk
• 2 tsp vanilla extract

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. Roll out the dough into a rectangle about 9x18 inches.

Mix together into a paste:

• ½ cup brown sugar
• 2 tsp ground cinnamon
• 3 tbsp melted butter

Spread this paste evenly onto the rolled dough using a rubber spatula. Sprinkle the surface of the dough with

• ¾ cup of raisins (optional)

Press the raisins down into the dough gently with the palm of your hand.

Starting at the shorter end of the rolled dough roll the dough up tightly and pinch the end of the dough together to seal the end of the dough into the roll.

Slice the roll into 8 equally thick slices and place on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits. You can brush the rolls with an egg wash to help them brown and sprinkle the tops with turbinado sugar for a little crunch if you like but this is optional.

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown. Drizzle with Vanilla Glaze.

Vanilla Glaze

• 3/4 cup icing sugar (powdered sugar
• 1 tbsp melted butter
• 3 tbsp milk
• 1/4 teaspoon vanilla extract

Mix together until smooth. You can add a little more icing sugar or milk to make the glaze thicker or thinner in consistency to suit your taste.