Orange Cinnamon Roll Biscuits
A shortcut to the yeast cinnamon roll, these cinnamon roll biscuits are ready in 30 minutes start to stop.
Servings: 8
Ingredients
Cinnamon Roll Biscuits
- 2 cups flour all purpose plus more for dusting (I like White Lily Soft Wheat)
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 2-4 tablespoons cinnamon sugar
- 1 teaspoon salt
- 8 tablespoons butter divided (6 tablespoons and 2 tablespoons)
- 3/4 to 1 cup buttermilk
- 1/2 teaspoon vanilla
Glaze
- 1 cup confectioner's sugar may not use all
- 3 tablespoons water or orange juice or 1 tablespoon orange marmalade
Instructions
- Cut butter into small cubes and freeze while gathering ingredients.
- Preheat oven to 450 F
- Mix together flour, sugar, baking powder, salt.
- Add in butter with pastry cutter or by hand, incorporating until you have pea size pieces of butter.
- Add vanilla to buttermilk. Add to flour mixture.
- Start with 3/4 cup and add more needed. You want dough to be sticky.
- Place dough on a floured counter top. Sprinkle flour on top to enable you to roll out to about 1/2 inch thick in a rectangle. Add butter and cinnamon sugar. You can add as much as you need to taste. Roll the long side up and cut into rolls. Place sides touching on a cookie sheet, stone, or cast iron pan.
- Bake for 15 minutes.
Glaze
- Make glaze by mixing confectioner's sugar with marmalade for an easy orange glaze.
- Or you can use orange juice. If you have an orange, zest in a teaspoon of zest and use the juice.
- Pour glaze over the biscuits as soon as they come out of the oven.
Notes
You might want to put the rolled up biscuit dough in fridge for five minutes to make it easier to cut.