These are TO-DIE-FOR!!! Oh my goodness, I can't even explain how delicious these are and how bad I want you all to make them and be in heaven like I was!! I LOVE cinnamon rolls, but I don't get to make them very often, because they take forever, they make a ton and honestly, I only like cinnamon rolls the day they are made? I'm kinda a cinnamon roll snob like that.
These biscuit-type cinnamon rolls are perfect for me, because:
1. They don't have eggs, so I can cut the recipe back as much as I want!
2. I can make them right when I get a craving, because there is no wait time required! Or whip together for unexpected company.
3. They TASTE GREAT THE NEXT DAY!! I LOVED THEM!
They have the best texture and they are very moist, not dry at all. To make them even better, I topped them with a vanilla bean glaze - oh my - Is your mouth watering yet? MAKE THESE RIGHT NOW!
Quick Biscuit Style Cinnamon Rolls
adapted from: Evil Shenanigans
2 Tbl. packed light brown sugar
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbl. unsalted butter, divided
1/2 c. sour cream
1/4 c. whole milk
1/2 c. packed light brown sugar
1 tsp. cinnamon
4 Tbl. butter, melted
1 oz. cream cheese, softened
2 Tbl. unsalted butter, softened
1/2 tsp. vanilla (I used vanilla bean paste)
1 c. powdered sugar
milk, if needed
Preheat oven to 350 degrees. Spray a 9x13-inch cake pan with cooking spray. Whisk together the brown sugar, flour, baking powder, baking soda and salt. Dice 2 Tbl. of the butter and rub into flour mixture until it resembles coarse sand (I used my pastry cutter). Melt remaining 4 Tbl. butter and combine with sour cream and milk. Pour into dry ingredients and stir until just combined (I had to add a little more milk, because my mixture was too dry). Lightly flour work surface. Roll out dough to 1/4'' - 1/2'' thickness. Combine filling ingredients to form a paste and spread over dough. Roll up tightly and slice into 1'' - 1 1/2'' slices. Place into greased pan. Leave a little room between them to allow to expand while cooking. Bake 20-25 minutes (mine took 24 min.) or until golden brown and puffed. Cool 5 minutes. Combine all glaze ingredients until smooth and spread over warm rolls. Now, take a bite of one and jump up and down with joy because they are soooo good!! People will think you slaved all day! Yield: around 8 rolls (I cut recipe in half and got 4 rolls).