Biscuit Cinnamon Rolls

biscuit cinnamon rolls8This recipe for cinnamon rolls uses a different dough from most cinnamon rolls. As a “biscuit”, the dough is not very sweet, and is more firm. However, when contrasted to the sweet filling, the result is a not-overly-sweet treat. Originally from here.

3 cups flour
2 tbsp sugar
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
113g (1/2 cup) butter
50g (1/4 cup) shortening
1 egg
180mL (3/4 cup) buttermilk (in Japan: use 175mL milk + 1 tsp lemon juice and let sit 5 minutes before using)
1 tsp vanilla

1/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
30g (2 tbsp) butter


For biscuit dough: Sift dry ingredients together. Cut in the butter and shortening with a pastry cutter or two knives. In a small bowl, mix together the egg, buttermilk, and vanilla. Add to the flour mixture and stir until combined.

For filling: melt the butter in a saucepan over low heat. Stir and cook until the butter turns brown. Let cool slightly. In a small bowl, mix sugars and spices.

Roll the biscuit dough into a rectangle 10 by 12 inches (25 by 30 cm). Spread or brush the browned butter onto the dough, then sprinkle the cinnamon-sugar mixture evenly over.

Roll up the biscuit dough tightly, with the seal on the bottom. Slice with a sharp knife into 1″ (2.5 cm) slices. Lay the slices on a baking sheet and bake at 200C / 400F for 13 to 15 minutes or until lightly browned. (If the dough is too soft to slice neatly, chill the dough in the fridge or freezer for a few minutes and try again.)


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