Biscuit-style Cinnamon Rolls

Filling:
1/3 cup butter, very softened
1 cup brown sugar
3 teaspoons cinnamon

Biscuit:
2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, cut into cubes
1 egg
2/3 cup milk

Directions

Preheat oven to 400F. Butter a 12-hole muffin pan (alternatively, use a buttered 9″ x 9″ cake pan).

Filling:
Mix brown sugar and cinnamon together. Set aside. Set aside butter that is very softened (almost melted).

Biscuit:
In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture is crumbly.

In small bowl, whisk egg and milk together. Add all at once to the dry ingredients and mix with fork briefly to combine. Knead two or three times (very gently) against sides of bowl to make sure that all ingredients are incorporated.

Turn dough out onto a floured surface and roll or pat into a 9 or 10 inch square. Spread with softened butter; if it does not spread easily, cream it until it does. Spread cinnamon sugar filling over, and roll up like a jelly roll, pinching the long side to the roll when complete. Cut into 12 slices. Place each slice into a buttered muffin pan “hole”, or if using a 9″ x 9″ pan, nestle them into the square pan.

Bake at 400 degrees F. for 20 to 25 minutes. Remove from pan.

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Filed under "Sweets"/Cakes/Etc, Breads/Muffins/Biscuits, food, Grains, Vegetarian (lacto/ovo)

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