Cinnamon Biscuit Rolls

Oxmoor House
about 2 dozen


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4 cups all-purpose flour
2 tablespoons plus 2 teaspoons baking powder
1 teaspoon salt
1/4 cup plus 2 tablespoons shortening
1 1/2 cups milk
3 tablespoons butter or margarine, melted
1/4 cup plus 2 tablespoons sugar
3/4 teaspoon ground cinnamon
1 cup sifted powdered sugar
2 tablespoons milk


Combine flour, baking powder, and salt; stir well. Cut in shortening until mixture resembles coarse meal. Sprinkle 1 1/2 cups milk evenly over flour mixture, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 10 to l2 times.

Roll dough out to a 1/4-inch thick 15- x 11-inch rectangle; brush with melted butter.

Combine sugar and cinnamon; sprinkle over dough. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut roll into twenty-two 1/2-inch slices; place slices, cut side down, on greased baking sheets. Bake at 400° for 15 minutes or until rolls are lightly browned.

Combine powdered sugar and 2 tablespoons milk, beating well. Drizzle over warm rolls.

Created date

February 2010