My mom didn’t make yeast breads very often, but she sure made a lot of biscuits.
And these biscuits instantly bring back childhood memories.
She started making them into cinnamon “rolls” as a treat (my favorite was when she added chunks of apple too).
To this day I prefer these cinnamon “rolls” to traditional yeast cinnamon rolls.
Common sense note: The wonderful thing about this recipe is it requires no rising time like traditional rolls.
I started making these rolls at 9 am last Saturday morning…and by 9:45 I had hot cinnamon rolls out of the oven.
And a pastry blender makes these “rolls” really easy to put together.
But if you don’t have one, two forks or knives can do the same job…it just takes longer.
- Disclaimer: If you prefer the overly sweet Cinnabon style rolls you probably won’t like this recipe because it is not super sweet.
Adapted from Betty Crocker’s Baking Powder Biscuits (click here for the printer-friendly version →Mom’s Biscuit Style Cinnamon Rolls)
Makes 18 medium sized cinnamon “rolls”
- 4 cups all-purpose flour
- 5 tbsp. sugar
- 2 tbsp. baking powder
- 2 teaspoon salt
- 1 cup butter flavored shortening (vegetable shortening or butter is fine too)
- 1 1/2 cup milk
- Melted butter (usually about ½ cup)
- Generous sprinkling of cinnamon
- ¾ cup brown sugar (or more if you want them sweeter)
- 1 apple, diced (optional)
Heat oven to 450°F.
Grease one cookie sheet.
In large bowl, mix flour, sugar, baking powder and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
On lightly floured surface, gently roll dough in flour to coat. Knead lightly 5-10 times. Roll out a 1/4 inch thick rectangle (the dough should be very flakey).
Carefully spread the melted butter on the rectangle of goodness. Then sprinkle the dough with the brown sugar and cinnamon. Go all the way to the edges. Don’t slack. :)
Slowly roll up the dough lengthwise, to make one long log of biscuit dough with fillings.
Cut approx. 1 in slices and place on a greased cookie sheet about 1 inch apart for crusty rolls, touching for soft rolls.
Optional: Brush with additional butter and sprinkle with brown sugar.
Bake 12 to 15 minutes or until golden brown on top.
While the biscuits are baking, whip up the glaze.
Once baked, immediately remove the rolls from the cookie sheet.
Cool slightly and then drizzle with glaze.
- 1 1/3 cups powdered sugar (if you powder sugar seems lumpy sifting can help smooth it out before adding it to the wet ingredients)
- 2 tablespoons milk
- A smidgen of vanilla extract (That’s how my mom always does it. Less than ½ tsp approx).
Mix with a whisk until smooth.
If the glaze is too thick add a little more milk.
If the glaze is too thin add more powdered sugar.
If you have any questions just ask.
These really are easy to make!