Flaky Buttermilk Biscuit Cinnamon Rolls
Ingredients
The biscuits
-
4½
cups
all-purpose flour
-
⅓
cup
granulated sugar
-
¾
teaspoon
baking soda
-
2½
tablespoons
baking powder
-
½
teaspoon
salt
-
13
tablespoons
very cold salted butter
-
2
cups
buttermilk
The filling
-
4
tablespoons
salted butter, melted
-
½
cup
light brown sugar
-
½ to 1
tablespoon
cinnamon
The icing
-
½
cup
powdered sugar
-
1
tablespoon
salted butter, melted
-
2
tablespoons
heavy cream
-
1
splash
vanilla extract
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Combine flour, sugar, baking soda, baking powder, and salt in a bowl or food processor.
- Cut in the cold butter until the mixture resembles coarse meal.
- Add buttermilk and mix until just combined, adding more buttermilk if necessary.
- Transfer the dough to a floured surface and gently pat it to about ½ inch thick.
- Fold the dough in thirds, pressing gently to 1 inch thick after each fold.
- Roll the dough into a ¼-inch thick rectangle, about 18x10 inches.
- Spread melted butter over the dough and sprinkle with the sugar and cinnamon mixture.
- Roll the dough tightly from one long edge and cut into 1 to 1½-inch rolls.
- Place the rolls on the prepared baking sheet, seam side down, and refrigerate if not baking immediately.
- Bake for 12-15 minutes, adding a couple of minutes if baking from the refrigerator.
- Let the rolls cool for about 10 minutes before drizzling with icing made from whisking powdered sugar, melted butter, heavy cream, and vanilla.
Nutrition Facts (estimated)
Servings
15
Calories
346
Total fat
16g
Total carbohydrates
47g
Total protein
5g
Sodium
502mg
Cholesterol
42mg
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