It's the ultimate upgrade to the classic Southern biscuit. If your weekend brunch needs a sweet addition, pass right by those bakery scones and go homemade with this Biscuit Cinnamon Sweet Rolls recipe. Cinnamon rolls and biscuits are two of our favorite breakfast dishes, so these Biscuit Cinnamon Sweet Rolls are almost too much goodness to handle. If you wake up craving the sweetness of cinnamon rolls, check out this tasty dish before you pop the top on a canned variety. Yes, they require a little more work, but you won’t regret it for a second when this sweet breakfast delight comes out of the oven.

Start by combining self-rising flour, butter, and frozen shortening in a bowl. Make a well in the mixture and pour in buttermilk (Mama knows— buttermilk is best) before stirring together to form the biscuit dough. Cover a flat surface such as a cutting board or kitchen island with flour, and knead the dough. Next, roll the dough with a rolling pin on a floured piece of wax paper. Once it’s rolled out, spread softened butter over the entire piece of dough. In a small bowl, mix granulated sugar, brown sugar, and cinnamon. Sprinkle it over the buttered dough. Using the wax paper as a guide, carefully roll up the dough, and slice it into individual rolls. Place the Biscuit Cinnamon Sweet Rolls in a round pan, and bake at 450˚ for 15 minutes. Cinnamon rolls wouldn’t be complete without that ooey-gooey glaze, though. While the Biscuit Cinnamon Sweet Rolls are in the oven, whisk powdered sugar, vanilla extract, and heavy cream in a bowl to create your glaze. Drizzle your glaze over the warm rolls when they’re out of the oven, and go to breakfast paradise. We’ll see you there!

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