Gooey Cinnamon Biscuit Rolls with Vanilla Glaze
Indulge in the delightful goodness of Gooey Cinnamon Biscuit Rolls that offer all the scrumptiousness of traditional cinnamon rolls, without the fuss of a yeast dough! This quick and easy recipe features a homemade biscuit dough as the base, packed with a rich cinnamon-butter filling, and crowned with a luscious vanilla glaze. Perfect for brunch gatherings or cozy afternoons, these rolls will quickly become a favorite for friends and family. Enjoy them fresh from the oven, and watch as everyone reaches for seconds—trust us, they won't last long!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
all-purpose flour
2 cups (sifted)
sugar
2 tablespoons
baking powder
4 teaspoons
salt
1 teaspoon
cold butter or margarine
1/4 cup (cut into pieces)
cold milk
1 cup
butter or margarine
1/3 cup (softened)
packed brown sugar
1 cup (packed)
ground cinnamon
3-4 teaspoons
confectioners' sugar
1 cup
cold milk for glaze
enough to make a glaze
vanilla extract
4-5 drops
Instructions
1
Preheat your oven to 400°F (200°C). Generously grease an 8x11 or 9x13 inch baking pan with butter to prevent sticking.
2
In a mixing bowl, combine the brown sugar and cinnamon. Use a hand mixer or whisk to cream together the 1/3 cup butter or margarine with the sugar and cinnamon until smooth and well combined. Set aside.
3
In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, and salt until they are well blended.
4
Add the cold 1/4 cup butter or margarine to the flour mixture, using a pastry cutter or your fingers to cut in the butter until the mixture resembles coarse crumbs.
5
Create a well in the center of the dry ingredients and pour in the cold milk all at once. Stir gently until just combined to form a soft dough.
6
Turn the dough out onto a lightly floured surface and knead it gently 8 times. Be careful not to overknead, as this will make the biscuit rolls tough.
7
Roll the dough into a rectangle approximately 12 inches long and 6 inches wide. Evenly spread the prepared cinnamon-butter mixture over the surface of the dough.
8
Starting from one of the long edges, carefully roll the dough into a tight jelly roll shape. Mark with a knife and then cut the roll into 12 equal slices using a serrated knife.
9
Arrange the sliced rolls in the greased baking pan, ensuring they touch slightly to allow for rising.
10
Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown and bubbling delightfully.
11
Once baked, turn the rolls out onto a wire rack to cool. (Place paper towels underneath the rack to catch any gooey drippings.)
12
For the glaze, combine the confectioners' sugar and vanilla in a small bowl. Gradually add cold milk until reaching a pourable consistency.
13
Drizzle the glaze generously over the still-warm rolls and serve immediately with a warm cup of tea or coffee. Enjoy the rave reviews!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gooey Cinnamon Biscuit Rolls?
Gooey Cinnamon Biscuit Rolls are a quick alternative to traditional cinnamon rolls, using a homemade biscuit dough base instead of yeast dough, filled with cinnamon-butter and topped with vanilla glaze.
Do these cinnamon rolls require yeast?
No, this recipe uses baking powder as the leavening agent, making it much faster than traditional yeast-based recipes.
What temperature should I set my oven to?
The oven should be preheated to 400°F (200°C).
How long do the biscuit rolls need to bake?
They should bake for 20-25 minutes or until they are golden brown and bubbling.
What size baking pan is recommended?
You should use an 8x11 or 9x13 inch baking pan.
How do I prepare the cinnamon filling?
Cream together 1 cup of packed brown sugar, 3-4 teaspoons of cinnamon, and 1/3 cup of softened butter or margarine until smooth.
What kind of flour is used in this recipe?
The recipe calls for 2 cups of sifted all-purpose flour.
How many times should I knead the dough?
Knead the dough gently exactly 8 times on a lightly floured surface.
Why shouldn't I overknead the biscuit dough?
Overkneading the dough will result in tough biscuit rolls rather than the desired soft and flaky texture.
What dimensions should I roll the dough into?
Roll the dough into a rectangle approximately 12 inches long and 6 inches wide.
How many rolls does this recipe make?
The recipe yields 12 equal slices or rolls.
How do I prevent the rolls from sticking?
Generously grease your baking pan with butter before placing the rolls inside.
What is the vanilla glaze made of?
The glaze consists of 1 cup of confectioners' sugar, 4-5 drops of vanilla extract, and enough cold milk to reach a pourable consistency.
When is the best time to apply the glaze?
Drizzle the glaze generously over the rolls while they are still warm.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine in both the dough and the cinnamon filling.
Should the rolls touch each other in the pan?
Yes, arrange them so they touch slightly, which helps them rise during baking.
What is the best way to cut the dough roll?
Mark the roll with a knife first, then use a serrated knife to cut it into 12 equal slices.
How should I cool the rolls after baking?
Turn the rolls out onto a wire rack to cool after removing them from the oven.
Why should I put paper towels under the cooling rack?
Paper towels will catch any gooey cinnamon-butter drippings that fall while the rolls are cooling.
What ingredients are in the biscuit dough?
The dough consists of all-purpose flour, sugar, baking powder, salt, cold butter or margarine, and cold milk.
How do I 'cut in' the butter for the dough?
Use a pastry cutter or your fingers to mix the cold butter into the flour until it resembles coarse crumbs.
What is the best way to add milk to the dry ingredients?
Create a well in the center of the flour mixture and pour the cold milk in all at once, then stir gently.
What should the consistency of the glaze be?
It should be a pourable consistency, achieved by gradually adding cold milk to the confectioners' sugar.
Can I serve these for brunch?
Yes, these rolls are perfect for brunch gatherings or as a dessert.
How much cinnamon is needed?
The recipe calls for 3 to 4 teaspoons of ground cinnamon.
Is it necessary to sift the flour?
The recipe recommends using 2 cups of sifted all-purpose flour for the best results.
What can I serve with these rolls?
They are delicious served with a warm cup of coffee or tea.
How much sugar is in the dough itself?
The biscuit dough contains 2 tablespoons of sugar.
What type of brown sugar is used for the filling?
The recipe specifies 1 cup of packed brown sugar.
Are these rolls better served warm or cold?
They are best enjoyed fresh and warm from the oven.