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  • Writer's pictureSusie Csorsz Brown

Quick Cinnamon Roll Biscuits

These are so great. The best part is that they are partially whole wheat, lower in sugar and - even better— you can get these on the breakfast table without investing a lot of time as you might with regular cinnamon rolls. So, yes, the rolls are not made with a yeast dough; biscuit dough is good too, I promise! This biscuit dough comes together quickly, because you do not need to cut any butter into the flour; instead, you are going to use cream. I know, I know, a little unorthodox, but this is a great secret for great tasting biscuit doughs.

The cream cheese on top is optional.

Your kids will appreciate the cinnamon-y yumminess. You will appreciate the fact that these will stay in your kids’ tummies with the extra fiber, and the reduced sugar. Hope you try them!

Quick Cinnamon Roll Biscuits

Yields:12 rolls


1/3 cup light brown sugar 1 T cinnamon pinch salt 3 cups all-purpose flour 1 1/2 cups whole wheat flour 2 teaspoons sugar 1 1/2 tablespoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons table salt 3 cups heavy cream 2 tablespoons unsalted butter, melted (optional) (or 1 T butter + 1 T cream cheese, softened)


Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.

In a small bowl, combine the brown sugar, cinnamon and salt. Set aside.

In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir cream into flour mixture until soft, uniform dough forms.

Turn dough out onto a lightly floured surface, and pat into a roughly 13 x 8 rectangle, with the long side facing you. Try to make it as even as possible, but don’t stress about it. Spread the brown sugar-cinnamon mixture evenly over the dough.

Roll the swirls: this is easiest to do from the back of the rectangle, rolling the dough towards you in a swirl. A bench scraper is useful to move the dough from the counter, if it is sticking. Once the roll is complete, pinch the end onto the roll to seal.

Using a sharp, thin-bladed knife, or a piece of dental floss, cut the roll into 12 slices. Lay the slices onto the prepared sheet, leaving an inch between each slice.

Bake until tops are light golden brown, 10 to 15 minutes, rotating sheet halfway through baking. Brush hot rolls with melted butter, or butter-cream cheese mixture. Serve warm. You can freeze any remaining rolls.

Wrap air-tight, and reheat biscuits in 300-degree oven for 10 minutes.

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