Biscuit Cinnamon Sweet Rolls

Southern Living
Biscuit Cinnamon Sweet RollsRecipe

Photo: Alison Miksch; Styling: Lydia Degaris Pursell

Make sure the butter you spread over the tender dough is very soft; otherwise, the dough will tear.

Makes 14 to 16 rolls


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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


Hands-on: 20 Minutes
Total: 1 Hours

1. 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.

2. Make a well in center of flour mixture; add buttermilk, and stir with a fork just until dough comes together.

3. 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.

4. Spread dough with softened butter, leaving a 1/2-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.

5. Bake at 450° for 13 to 15 minutes or until rolls are golden brown. Cool in pan on a wire rack 5 minutes.

6. Meanwhile, prepare Creamy Glaze, and drizzle over rolls.

Created date

August 2015