Cinnamon Biscuit Rolls

Requested by my son, this is one of his favourites. They are similar to traditional cinnamon rolls with an easier, quicker dough.These rolls are great for breakfast or a simple dessert. The recipe is my basic buttermilk biscuit recipe. It is very versatile and easy. Sometimes I make sweet rolls, such as these, and sometimes I make savoury biscuits by adding cheese or herbs. The savoury ones are great to have with soup or salad. See the recipe for pizza biscuit rolls.

 I like to have my kids help in the kitchen. I think that knowing how to cook basic food is a life skill that everyone should know. Not only will they be able to feed themselves but they will be less likely to reach for unhealthy, pre-packaged foods. Watch my son and I make them on You Tube.

Combine the dry ingredients. Cut the cold butter into one inch cubes and add them to the flour mixture. Using a pastry cutter or knives, cut the butter into the flour. Keep cutting the butter until it is the size of small peas. Work quickly so that the butter does not  become too warm.

You want small pieces of butter, surrounded by the flour mixture. This is what helps these biscuits to be light and fluffy

Make a well in the centre of the flour/butter mixture. Add the buttermilk to the bowl. Buttermilk is acidic. The acid in the buttermilk help to create a tender biscuit. If you don't have buttermilk, you can make buttermilk by adding one tablespoon of vinegar or lemon juice to the milk. Let the milk sit with the vinegar for about 10 minutes. The acid in the vinegar will curdle the cream in the milk making a sort of pseudo-buttermilk.  Stir the milk into the flour mixture until the mixture comes together in a ball. Turn the ball out onto a floured counter and kneed gently until it comes together.

Roll dough out to a rough 10x5x1/4 inch rectangle. Dust with flour as necessary to prevent the dough from sticking to the counter.

Spread the surface of the dough with the softened butter. Use real butter. Do not substitute margarine. Butter is a natural product with no preservatives or chemicals. Have a look at the ingredients of   margarine. 

Rule of thumb, if you can't pronounce the ingredients, do not eat the food.

If you're going to eat fat, eat natural fat.

Sprinkle the butter with brown sugar

Sprinkle the sugar with cinnamon

Starting at the edge that is furthest away from you, gently roll the dough.

Squeeze the dough to seal the edge. I slice each end off (Seth usually eats them, he loves raw dough)

Slice the dough into one inch slices. See a great tip on my video on how to get even slices.

Place the slices onto a parchment lined baking sheet

Bake the rolls in a 375 degree oven for 15 to 20 minutes or until golden brown

Approved by Seth

Cinnamon Biscuit Rolls

Basic Buttermilk Biscuits
3 cups all purpose flour
3 tablespoons  sugar
3/4 teaspoon salt
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
3/4 cup cold butter
1 1/2 cup buttermilk

The cinnamon part
1/2 cup soft butter
1 cup brown sugar, packed
1 teaspoon ground cinnamon

Combine the first six ingredients into a large bowl. Mix to combine. Cut the butter into one inch cubes. Add butter to flour mixture. Using a pastry blender on two knife cut the butter into pea sized pieces. Make a well in the centre of flour/butter mixture. Pour buttermilk into the well. Mix until a ball forms and most of the dry ingredients are wet. Turn ball out onto a floured counter and need a few times until everything has come together, adding flour as necessary to stop the dough from sticking to the counter. Roll dough out into a 10x15x1/4 inch rectangle. Spread the butter evenly over the dough. Spread the brown sugar evenly over the butter. Sprinkle the sugar evenly with the cinnamon.
Roll the dough into a spiral. Slice it into 1 inch slices. Place slices onto a parchment lined baking sheet, spacing them about an inch apart. Bake at 350 degrees for 20 minutes or until they are golden brown.