This recipe is taken from the 2004 Milk Calendar. This is the Quick Biscuit Cinnamon Rolls recipe.
- Prep: 15 min
- Cooking: 35 min
- 1/4 cup (60 mL) butter softened
- 1/3 cup (80 mL) packed brown sugar
- 2 tsp (10 mL) ground cinnamon
- 1 cup (250 mL) raisins or dried cranberries
- Biscuit dough
- 2 1/4 cups (560 mL) all-purpose flour
- 2 tbsp (30 mL) sugar
- 2 tbsp (15 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/3 cup (80 mL) cold butter cubed
- 1 cup (250 mL) Milk
- 1 tbsp (15 mL) Milk
- Icing sugar
Preheat oven to 425 °F (220 °C). Lightly butter or spray 9-inch (23 cm) round metal cake pan or line with parchment paper.
In bowl, mash together butter, brown sugar and cinnamon until blended. Set aside.
In large bowl, combine flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture is crumbly. Pour in milk; stir with a fork until soft dough forms.
Turn out onto lightly floured surface and knead lightly until smooth. Keeping surface floured, roll out to 16 x 10-inch (40 x 25 cm) rectangle; spread with filling and sprinkle with raisins, leaving a 1-inch (2.5 cm) border along 1 long edge. Starting at opposite edge, roll up jelly-roll style; pinch seam to seal. Cut into 12 slices. Place cut side down in prepared pan.
Brush with milk. Bake for 30 to 35 min or until rolls are browned in the center. Let cool slightly. Dust with icing sugar just before serving.
Much easier than the traditional yeast-raised cinnamon rolls but just as delicious. For an extra special touch, dust the cooled rolls with icing sugar before serving.- Christine Cushing
Variation: Replace half of raisins with chopped toasted walnuts or pecans.
Time Saver Tip: In place of biscuit dough, use 3 1/2 cups (875 mL) prepared biscuit mix and mix with milk.
Cooking Tip: Leftovers' Cool, wrap and freeze for longer storage. Reheat thawed rolls wrapped in foil in 350 °F (180 °C) oven for about 5 min.
Top 5 Nutrients
|Calcium:||7 % / 76 mg|
|Vitamin A:||9 %|