Following the high impact, breakneck pace of Advent and Christmas Eve/Day, I’ve been taking this week off to rest and spend time with my family. Every morning, Jacob and I have been the first ones up, and while he happily digs into his cereal, I’ve also been in the kitchen making one of my all-time favorite breakfast recipes for everyone else.
So in the spirit of Christmas, I’d like to share a recipe with you that comes with two promises: 1) These biscuits kick Cinnabon to the curb; and 2) If yours truly can make them, anyone else can make them, too. So… get ready… read the recipe… imagine their hot, fresh, sweet, moist, oh-so-filling home-style goodness… convince yourself that you, too can make and enjoy these… gather the ingredients… and have fun!
Best Ever Cinnamon Biscuit Rolls
2 C flour, sifted
1 T baking powder
1/4 t baking soda
1 t salt
1/4 C vegetable oil
3/4 C buttermilk
1 stick (1/2 C) butter, softened
3/4 C sugar
1 t cinnamon
1/4-1/2 t ground cardamom (the optional, but much recommended secret ingredient)
1 C milk (optional, but again, highly recommended)
1)Preheat oven to 400-degrees.
2) In a medium-sized mixing bowl, combine the sifted flour, baking powder, baking soda, and salt. Add and mix in the vegetable oil. Add the buttermilk and blend in very well.
3) On a large, floured cutting board, knead the batter into a well-formed, smooth dough. Note: for me, this is the hardest part– getting the batter into a smooth dough ball. Just have extra flour handy, be patient, and expect that sticky, lumpy mess to eventually be kneaded into a nice, uniformly smooth, non-sticky dough ball.
4) Using a rolling pin, roll out the dough ball into a 15″x8″ rectangle.
5) Spread the butter evenly onto the dough rectangle.
6) In a small mixing bowl, combine the sugar, cinnamon, and cardamom (optional, but again the highly recommended secret ingredient!).
7) Sprinkle the sugar mixture evenly onto the buttered dough rectangle.
8) Starting at the top of the 15″ side, carefully and evenly roll the dough (with everything you’ve put on it) jelly-roll style. Don’t try to roll it too tightly, but tightly enough to have a few swirls in your finished biscuit rolls. Pinch to seal the remaining edge onto the rest of the roll. When you’re done, you should have a 15″-long roll.
9) Using a sharp knife, cut the roll into 1 1/2″ segments and arrange them evenly into a pie tin greased with cooking spray. (If any of the sugar-cinnamon-cardamom falls out while cutting and arranging, just sprinkle it on top of the rolls once they’re in the pan.)
10) Bake for 20-22 minutes until done. (No matter the oven I’ve used, it’s always required at least 22 minutes for me.) The biscuits should have a light, golden brown finish.
11) (Optional, but again, highly recommended) Pour milk on top of the biscuits as soon as they’re out of the oven. They’ll quickly absorb the milk and you’ll get a hot, moist biscuit roll.
Enjoy! I guarantee you, your family, and friends will love them. From my family to each of you, Merry Christmas and a have a blessed, Happy New Year, too.