Biscuit Cinnamon Sweet Rolls
From Southern Living September 2015
- For sweet rolls:
- 1/4 cup frozen shortening, cut into small pieces
- 1/4 cup cold butter, cut into small cubes
- 2 1/2 cups self-rising flour
- 1 cup buttermilk
- Wax paper
- 6 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Vegetable cooking spray
- Creamy Glaze
- For creamy glaze:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons heavy cream, plus an extra tablespoon
Preparation time 20mins
Cooking time 35mins
Adapted from southernliving.com
Preheat oven to 450. Cut shortening and butter into flour with a pastry blender or fork in a medium bowl until crumbly and mixture resembles small peas. Freeze 10 minutes.
Make a well in center of flour mixture; add buttermilk, and stir with a fork just until dough comes together.
Turn dough out onto a heavily floured surface, and knead 8 to 10 times. Transfer dough to a heavily floured piece of wax paper about 18 inches long. Roll dough into a 14- x 10-inch rectangle.
Spread dough with softened butter, leaving a ½-inch border. (Make sure butter is very soft and spread it gently.) Stir together sugars and cinnamon; sprinkle over butter. Lift and tilt wax paper, and roll up dough, jelly-roll fashion, starting at 1 long side and using wax paper as a guide. Cut dough into 14 to 16 (1-inch thick) slices. Place rolls in a lightly greased (with cooking spray) 9-inch round pan.
Bake at 450 for 13 to 15 minutes or until rolls are golden brown. Cool in pan on a wire rack 5 minutes.
Meanwhile, prepare Creamy Glaze: Whisk together powdered sugar, vanilla extract, and heavy cream. Whisk in up to 1 tablespoon heavy cream extra, 1 teaspoon at a time, until smooth and creamy. Drizzle over rolls.