Buttermilk Biscuit Cinnamon Rolls
One batch of Atkinson's Mill Buttermilk Biscuit Mix
For the filling:
2 Tablespoons unsalted butter, melted and cooled
1/4 cup brown sugar
2 Tablespoons sugar
1 1/2 teaspoons cinnamon
For the glaze:
3/4 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon melted butter
milk (just a few spoonfuls)
Preheat oven to 450 degrees F. Lightly spray or butter a 9" round pan.
Melt your butter before you begin so that it has time to cool down.
In a small bowl, mix up your filling ingredients (brown sugar, sugar and cinnamon). Set aside.
Prepare biscuit dough as recipe directs where you have just finished gently kneading and folding the dough over. At this stage it will be read to roll.
On a floured surface, roll dough into about a 12" x 10" rectangle or until your dough is just a little more than 1/4" thick, about 12 1/2" X 11". It doesn't have to be exact. Spread melted butter all over the dough leaving a little space at the upper and lower edges so that it doesn't squeeze out when you roll it.
Evenly sprinkle your brown sugar/sugar/cinnamon mixture over the melted butter. Starting from a long side, roll up the dough tightly but without stretching it. You should now have about a 12" long rolled up log. Cut a little off each end to even up any uneven edges. Slice the log into slices about 1 to 1 1/4" wide. How many slices you get will depend upon how long your log ended up being. You just want them all to be about the same size so that they bake up evenly.
Place the slices flat in the baking pan. It's okay if the sides just touch, but you don't want to crowd the pan. The biscuits need room to rise and expand while baking. Bake for about 13-15 minutes or until lightly golden. Prepare your glaze by whisking the powdered sugar, vanilla, butter and milk until you have a thick drizzling consistency. Drizzle or spread over the entire top of hot, fresh from the oven rolls.
Serve immediately. Yield: 9-12 rolls depending upon how you roll/slice them