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Ingredients
| active dry yeast: 2 tsp |
| water: 1/4 cup (warm) |
| granulated sugar: 1/2 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| light brown sugar (packed): 2 Tbl (packed) |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| salted butter: 1/2 cup (cold//cubed) |
| buttermilk: 1 cup |
| salted butter: 1/3 cup (soft) |
| light brown sugar (packed): 1 cup (packed) |
| ground cinnamon: 1 Tbl |
| pecans: 1/2 cup (optional) |
Cinnamon Biscuit Rolls
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Dissolve yeast, 1/4 cup warm water, 1/2 tsp sugar in a small measuring cup, let sit for 10 minutes.
- In food processor mix together flour, brown sugar, baking powder, baking soda, salt, 1/2 cup butter. Pulse until a fine crumb forms.
- Transfer to mixing bowl, add yeast mixture and buttermilk.
- Mix just until form a ball, turn out onto a floured surface. Knead 8 times, do not over knead or dough will be tough.
- On a lightly floured board. Roll into a 18x6 inch rectangle.
- Spread with softened butter sprinkle brown sugar over surface then sprinkle with cinnamon (if using the ground pecans, top next).
- Roll up like you would a jelly roll, cut into 12 equal parts.
- Place rolls into a muffin cup baking pan lined with paper cups.
- Bake at 400°F for 15-18 minutes.
- Let cool in pan for 5 minutes before moving to cooling rack.