Homemade Cinnamon Rolls

cinnamon rolls

Fresh from the oven cinnamon rolls are something special. Very little is as satisfying in the morning – especially when you’ve made them yourself rather than reverting to the cans. (Incidentally, I hate those things! The cans, not the prefab cinnamon rolls.)

Start with your favorite biscuit dough. I use a basic baking powder biscuit recipe that I’ll share at the end of the post.

Roll the dough out as though you were making biscuits, only thinner.

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Spread softened butter over the dough. You could also use margarine. I don’t happen to buy margarine; I figure something natural (churned cream) has to be better than a bunch of chemicals formulated to taste like the natural item. Anyway.

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Next, mix about 1/3 cup sugar (granulated or raw/turbinado) with about 2 teaspoons ground cinnamon. Or you could use the pre-mixed stuff from the spice aisle.

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Sprinkle the cinnamon sugar over the buttered dough.

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Roll the dough up, starting from the long side.

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Cut the dough into discs.

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Place in a pan, cut sides up (and down…).

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Bake at 425° for 12-15 minutes.

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You can make a glaze to go on top if you want, but I never do. These are good enough that they don’t need one!

Baking Powder Biscuits

2 cups flour
1/2 tsp salt
1/3 cup shortening
1 tbsp baking powder
3/4 cup milk

Combine dry ingredients in a bowl. Cut in shortening until dough resembles peas in size and shape. Mix in milk until dough pulls away from the sides of the bowl.

You can use this dough for a variety of things: drop biscuits, cut biscuits, cinnamon rolls, and pot pie topping just to name a few.

Enjoy!

–Wendy

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