Biscuit Cinnamon Rolls
Indulge in the warm, comforting delight of homemade cinnamon rolls, a timeless treat that fills the air with a sweet, spicy aroma as they bake. These soft, pillowy rolls are generously swirled with a rich mixture of cinnamon, brown sugar, and a hint of vanilla, creating a deliciously gooey center that melts in your mouth. Each roll is crafted from a buttery yeast dough, lightly sweetened to enhance the flavors, and rolled to perfection before being baked to a golden finish.
What sets these cinnamon rolls apart is the decadent cream cheese glaze drizzled generously on top, adding a tangy sweetness that perfectly complements the warm spices within. Whether enjoyed fresh out of the oven or saved for a special brunch, these cinnamon rolls offer a delightful experience that can be shared with family and friends or savored alone with a steaming cup of coffee.
What sets these cinnamon rolls apart is the decadent cream cheese glaze drizzled generously on top, adding a tangy sweetness that perfectly complements the warm spices within. Whether enjoyed fresh out of the oven or saved for a special brunch, these cinnamon rolls offer a delightful experience that can be shared with family and friends or savored alone with a steaming cup of coffee.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
Tammy's Featured Products
Want to cook just like Tammy?
Here are some amazing products used to make this delicious recipe!
RECIPE
Biscuit Cinnamon Rolls in our Vol. 3 Cookbook
Ingredients:
DOUGH:
2 CUPS SELF-RISING FLOUR (WHITE LILY)
3/4 TO 1 CUP WHOLE BUTTERMILK
1/4 CUP CRISCO SHORTENING
FILLING:
1/2 CUP SALTED BUTTER, ROOM TEMP. 4 TBSP. GROUND CINNAMON
1/3 CUP SUGAR
ICING:
3 TBSP SALTED BUTTER, ROOM TEMP.
1 1/2 C. POWDERED SUGAR
1 TBSP. MILK
Instructions:
For Dough:
Blend Crisco & flour together with a
blending fork until shortening is pea sized. Add
buttermilk a little at a time until all flour is wet & the
mixture is just blended. Sift flour out on counter and
put out dough. Sift flour on top, then knead dough 7-
10 times. Roll dough out into a large sheet about 1/2”
high.
For Filling:
Spread 1/2 stick of butter on top of dough.
Mix cinnamon & sugar together in a separate bowl,
then sprinkle dough with 2/3 of the cinnamon/sugar,
leaving some for garnish.
Roll up dough, starting at one end until you have
formed a complete roll. Sprinkle with a little flour if
needed as you roll.
Using a bread knife, cut roll into 1” wide circles and
place in a pan greased with shortening. Bake at 425
degrees for 15 minutes.
While rolls bake, melt remaining butter. Take out rolls
after 15 minutes, pour butter on them & sprinkle with
remaining cinnamon/sugar. Bake 8-10 minutes.
For The Icing:
Make a glaze with 3 tablespoons butter
at room temp., 1 1/2 cups powdered sugar, & 1 tbsp.
milk. Spread over rolls while hot. Enjoy!
Ingredients:
DOUGH:
2 CUPS SELF-RISING FLOUR (WHITE LILY)
3/4 TO 1 CUP WHOLE BUTTERMILK
1/4 CUP CRISCO SHORTENING
FILLING:
1/2 CUP SALTED BUTTER, ROOM TEMP. 4 TBSP. GROUND CINNAMON
1/3 CUP SUGAR
ICING:
3 TBSP SALTED BUTTER, ROOM TEMP.
1 1/2 C. POWDERED SUGAR
1 TBSP. MILK
Instructions:
For Dough:
Blend Crisco & flour together with a
blending fork until shortening is pea sized. Add
buttermilk a little at a time until all flour is wet & the
mixture is just blended. Sift flour out on counter and
put out dough. Sift flour on top, then knead dough 7-
10 times. Roll dough out into a large sheet about 1/2”
high.
For Filling:
Spread 1/2 stick of butter on top of dough.
Mix cinnamon & sugar together in a separate bowl,
then sprinkle dough with 2/3 of the cinnamon/sugar,
leaving some for garnish.
Roll up dough, starting at one end until you have
formed a complete roll. Sprinkle with a little flour if
needed as you roll.
Using a bread knife, cut roll into 1” wide circles and
place in a pan greased with shortening. Bake at 425
degrees for 15 minutes.
While rolls bake, melt remaining butter. Take out rolls
after 15 minutes, pour butter on them & sprinkle with
remaining cinnamon/sugar. Bake 8-10 minutes.
For The Icing:
Make a glaze with 3 tablespoons butter
at room temp., 1 1/2 cups powdered sugar, & 1 tbsp.
milk. Spread over rolls while hot. Enjoy!
Thank you for visiting Collard Valley Cooks!
|
|
Soul food, Southern recipes, Learn how to cook, CVC cooking videos
Collard Valley Cooks participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.
Collard Valley Cooks doesn't offer digital content for sale on any other website. You may obtain legal copies of digital content through our website here. If you purchase from another source, keep in mind that it isn't a legal copy of digital content and your information may not be secure. This website is a secure website.
©2024 Collard Valley Cooks LLC, All Rights Reserved.