We love cinnamon rolls on a weekend morning but I never plan far enough ahead to have yeast dough ready to go early in the morning. These biscuit cinnamon rolls are not as smushy as yeast rolls, which is a good thing to me. They go together quickly, have lots of cinnamon-y goodness and the icing is well...icing on the cake! ;)
Biscuit Cinnamon Rolls
2 cups Baking Mix
4 tablespoons cold butter, cut into pieces
1 cup buttermilk
2 tablespoons butter, softened
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 teaspoons cinnamon
3/4 cup powdered sugar
1 1/2 tablespoons whole milk or half-n-half
Preheat oven to 425 degrees. Lightly grease a 9-inch pie pan.
To make the biscuit dough, cut the butter into the Baking Mix until it resembles coarse crumbs. Make a well in the center and add the buttermilk all at once. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead 5 or 6 times. Roll or pat the dough into a 9 x 12-inch rectangle.
Spread the softened butter over the dough. Sprinkle evenly with the brown sugar, granulated sugar and cinnamon. Starting with one of the short sides, roll the dough into a log pinching the seam to seal. Cut the log into 8 equal pieces and place them, cut side down, into the prepared pan.
Bake for 20 to 25 minutes or until the biscuits are golden brown. Remove from the oven and let cool for 5 minutes while preparing the icing.
In a small bowl, combine the powdered sugar and milk stirring until smooth. It should be pourable but not too runny. Drizzle icing evenly over the biscuits spreading as necessary.
P.S. I LOVE my cast iron pie pan and use it for lots of different things, even oven fried potatoes! I found it at C-A-L Ranch Store.