All the flavours of cinnamon rolls in a biscuit. No yeast required! Enjoy these frosted with cream cheese frosting or plain, for a lovely morning or mid-afternoon sweet.
1/2teaspoonsalt, reduce to 1/4 teaspoon if using salted butter
5Tablespoonsunsalted butter , cold, cut into 8 small pieces
3/4cupwhole milk, 3.5% b.f. or 2%
Filling:
6Tablespoonsbutter, at room temperature
1cupbrown sugar
2teaspoonscinnamon
Frosting:
3Tablespoonsbutter, at room temperature
3Tablespoonscream cheese, at room temperature
2teaspoonsmilk, plus more as needed
1cupicing/confectioners' sugar
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Instructions
Preheat oven to 400F. (regular bake/not fan-assisted) with rack in centre of oven. Lightly grease 12 muffin cups and set them on to a baking sheet. Set aside.
Combine the brown sugar and cinnamon for the filling in a medium bowl and set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Blend in butter with a pastry cutter or two knives until the mixture resembles coarse meal with some pea-sized pieces of butter. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
Roll out dough on a lightly floured surface with a floured rolling pin into a 13 x 11-inch rectangle. Spread softened butter evenly over the dough and then sprinkle all over with brown sugar/cinnamon mixture, pressing firmly on the filling with your palm to help it stick to the butter.
Beginning with one long side, roll up the dough tightly, jelly-roll style. Trim both ends slightly, to remove any uneven part of the roll, then cut the roll into 10-12 slices with a sharp knife (about 1-inch wide). Place slices cut side down in prepared muffin cups. Gather any brown sugar from your work surface and sprinkle on top of rolls. Fill any empty muffin cups 1/2 full with water, to ensure even cooking.
Bake in preheated oven with muffin tins on top of a baking sheet to catch any bubble overs, until rolls are puffed and golden, about 18 to 20 minutes. Allow to cool in the muffin tin for 10-15 minutes, then transfer to a rack to cool further.
Once cooled, prepare the frosting by combining all the frosting ingredients in a small bowl and stirring well until smooth and a nice spreading consistency. (Add additional milk if too thick or additional icing sugar if too thin.) Spread frosting on top of cooled rolls.
Notes
Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!