When I was a kid, mom made biscuit style cinnamon rolls all the time (she says the recipe is in the Betty Crocker cookbook, which I do not have). I never learned to like the bready ones like Cinnabon (plus, all that yucky sweet frosting) or the ones that Pillsbury sells in a tube. Then one of our au pairs made cincamon rolls, exactly the way mom always did. That was a good year. And, Whole Foods sometimes sells 'Two Bite Cinnamon Rolls' that are exactly the right thing. The secret is biscuit dough, not a raised bread dough. But, the recipe search was a hassle - too many lazy people today buying biscuit dough already made in those tubes - doesn't seem right. Then too many recipes that call for buttermilk which we don't stock and I don't want to substitute for…

Rolls

• 2 C Flour
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1 Tbsp Sugar
• 1/2 C Butter cold and cubed
• 3/4 C Milk

Filling

• 4 Tbsp Butter melted
• 1/2 C Sugar
• 2 Tbsp Cinnamon

Frosting

• 2 C Powdered Sugar
• 1 tsp Vanilla
• 3 Tbsp Butter melted
• 4 Tbsp Heavy Cream

1. Preheat oven to 425°F.

For the filling

1. In a medium bowl, whisk together melted butter, cinnamon, and sugar. Set aside.

For the rolls

1. In a food processor pulse to combine flour, baking powder, salt, and sugar.
2. Add in cubed butter and process about 8 seconds until mixture resembles wet sand.
3. Pour flour mixture into a mixing bowl. Add milk and stir with spatula.
4. Turn out onto a floured work surface and roll out into a 7×11 square.
5. Fold dough into thirds width wise.
6. Turn 90 degrees and roll out again.
7. Repeat this laminating process 5 or so times (the more you fold the more flaky layers are achieved)
8. Cut dough in half. Roll out 1 piece of dough into a rectangle about 6“x12”.
9. Using half the filling, spoon and spread over dough making sure to get all the way to the edge.
10. Roll dough lengthwise into a log. Using a sharp knife, slice log in 1 inch sections. Repeat using the rest of the dough.
11. Butter cast iron skillet or pan and arrange cinnamon rolls. I am able to fit all the rolls into one 12 inch cast iron skillet.
12. Cover with foil and bake for 25 minutes on center rack.
13. Remove foil and bake for an additional 5 minutes or until rolls are nicely browned.
14. While rolls are baking make the frosting by whisking together all ingredients
15. Remove rolls from oven and allow to cool for 5 minutes before frosting
16. Cinnamon Rolls are best fresh out of the oven but will stay fresh for 2 days in an air tight container

originally submitted by mike on Feb 15, 2021