You’ve gotta love a good biscuit recipe.
And if you’re a biscuit lover, each one of those is absolutely worth your time to make. Today, we’re going to use that same biscuit dough to make a breakfast favorite, Buttermilk Biscuit Cinnamon Rolls.
Yep. Cinnamon Rolls. But there’s no yeast, no rising, no waiting. These are a quickie shortcut cinnamon roll that you can just mix up, roll and bake…perfect when you don’t have time to wait around for dough to rise.
I love making traditional cinnamon rolls with a yeast dough, but I don’t do it often because of the time factor. The great thing about these is that you can make them almost on a whim.
There’s just something about a good cinnamon roll. Just the aroma while they’re baking is intoxicating. While I was baking these, my daughter practically cartoon floated into the kitchen lead by her nose asking, what are you baking???
The smell of cinnamon baking always gets them. (Even if it is a sweltering 96 degrees outside and I’ve got the oven on, which pretty much cancels out the air conditioning in the kitchen :)
We didn’t make homemade cinnamon rolls when I was growing up. At least, I don’t remember them. What I do remember are the ones that came out of a can with the plastic bag of icing that we couldn’t wait to squeeze all over the top.
I also remember these pecan rolls that came shrink wrapped in a foil muffin pan. They were small and very compactly rolled, so there were lots of layers, deep brown caramel like in color, but not dry. We used to eat them layer by layer, unrolling them with our teeth as we took each bite.
The best bite of all was that center piece that had the coveted goldmine of tender filling. Hard to believe so much joy could come from a shrink wrapped pecan roll.
That’s pretty much the only thing these rolls have in common with those rolls. Joy. I know there are those who adore the rolls that come from a can.
While my childhood self loved them, my adult self cannot go there. I don’t like the taste, I don’t like the texture, and I don’t like the list of ingredients.
And that’s okay, because I can whip these up pretty quickly. Although, I’ve never made them and tried to shoot them at the same time so I did have a few issues. Doughy, flour covered, buttery and sugary fingers had me washing my hands every few minutes so I could snap a shot or two of the process.
Guess what happens when you keep stepping away and prolonging the process in a warm kitchen? Your dough gets soft and begins to stick to the counter. Never happened to me before.
So then rolling, which should be a very simple process, became a bit of a feat. I knew for certain, as I tried to roll it up, that I wasn’t going to be able to get the right shots and the post would have to wait. #sometimesitsnicetobewrong
I looked sadly at my loosely rolled rolls, looking a little pathetic in my cake pan and thought I wish I had just skipped trying to take the process photos (which didn’t turn out anyway.)
I wish I had rolled the dough on a piece of parchment on a sheet pan so that I could pop it in the fridge if it got too soft while shooting…I wish, I wish…ugh!
I just put the cake pan of cut slices in the freezer to firm up for about 10 minutes and then popped them in the oven. Meanwhile, my family was wishing to know when we were actually going to eat breakfast. When I saw that the rolls baked up so beautifully, I told them we were going to have brunch instead and I needed another hour :)
Why am I telling you all this? Because even though things did not go perfectly…you can see what came out of the oven. A beautiful pan of Buttermilk Biscuit Cinnamon Rolls.
In other words, don’t sweat the small stuff on this one. If you make a good batch of dough, and you’re baking it with butter and sugar and cinnamon, you’re good.
So, I got the camera back out and captured the yum. Then I put the camera away, whipped up some eggs and sausage, cut up some fresh fruit and finally…”breakfast” was served. (Hey, when you get a fresh pan of homemade Buttermilk Biscuit Cinnamon Rolls as part of the deal, breakfast is always…
better late than never :)