Best Baking Powder Biscuits Or Cinnamon Rolls Recipes

CINNAMON BISCUIT ROLLS

Steps:

• Generously grease an 8x11 or 9x13 inch baking pan with butter.
• Cream 1/3 cup butter or margarine with the brown sugar and cinnamon.
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Cut in 1/4 cup butter or margarine until crumbly.
• Make a well in center of dry ingredients.
• Add cold milk all at once.
• Stir to form a soft dough.
• Turn dough out onto a lightly floured board.
• Knead 8 times- do NOT overknead!
• (This will make the biscuit dough tough.) Roll dough into rectangle about 12 inches long and 6 inches wide.
• Spread the cinnamon, sugar and butter mixture over the entire surface of the dough.
• Roll up as you would a jelly roll.
• Mark, and then cut 12 slices with a serrated knife.
• Place in greased pan.
• Rolls will touch slightly.
• Bake at 400 degrees for 20-25 minutes or until golden brown and bubbling.
• Turn out onto a wire rack to cool.
• (Line underneath the rack with paper towels to catch the gooey drippings).
• Combine the confectioners' sugar with the vanilla, and then add enough milk to make a thin glaze.
• Drizzle this over the rolls while still warm.
• Eat with a cup of tea or coffee and expect rave reviews from friends and family!

QUICK NO YEAST CINNAMON ROLLS

Steps:

• Preheat the oven to 375°F (190°C) and grease a round 9-inch pie dish or 9-inch cake pan. (See Notes for muffin pan instructions.) For extra buttery rolls, I like to grease the baking dish with 1-2 teaspoons of melted butter instead of non-stick spray.
• Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. Dough will be very soft and slightly sticky. If it's too sticky and wouldn't roll, add more flour, 1 Tablespoon at a time, until dough seems workable. Do not add more flour than you need; a soft dough is good.
• Place dough on a floured work surface and, using a lightly floured rolling pin, roll dough into a 10×14-inch (25x35cm) rectangle.
• Spread softened butter (the softer it is, the easier it is to spread!) all over the dough. Mix the brown sugar and cinnamon together. Sprinkle all over the top. Roll it up tightly into a 14-inch log. Using a very sharp knife, cut into 12 rolls; each roll is slightly wider than 1 inch. Arrange rolls in the prepared pan.
• Bake for 22-26 minutes, until lightly browned around the edges. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195-200°F (91-93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
• In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners' sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
• Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

HOMEMADE JIFFY CINNAMON ROLLS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter. , Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased muffin cups. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm.

BAKING POWDER BISCUITS OR CINNAMON ROLLS

Steps:

• 1. Mix and sift together in a bowl: flour, baking powder, salt
• 2. Cut butter into these ingredients with a pastry blender (or fork)
• 3. When butter is size of small peas add milk all at once
• 4. Toss with a fork until all flour is dampened.
• 5. Press into a ball working in all of the crumbs
• 6. Roll lightly to 1/2 inch thickness and cut with floured biscuit cutter (or empty can)
• 7. Place on greased pan and bake at 450 for 10-12 minutes
• 8. FOR CINNAMON ROLLS -- roll dough thinner, spread with soft butter and sprinkle with brown sugar and cinnamon (can mix the b-sugar and cin. together first for more even coverage)
• 9. Roll up as for jelly roll, and cut in even slices
• 10. Bake in greased pan at 450 for 18-20 min