Friday, June 24, 2011

Cinnamon Roll Biscuits


  • 4 1/2 cups Homemade Baking Mix
  • 1 1/3 cup milk
  • 2 Tablespoons butter
  • 1/4 cup brown sugar or raw sugar
  • 2 Tablespoons cinnamon

Homemade Baking Mix

  • 10 cups flour (I used freshly-ground whole-wheat. Doreen suggested doing half white and half whole-wheat.)
  • 8 Tablespoons baking powder
  • 1 teaspoon cream of tartar
  • 1 1/4 cup powdered milk
  • 1 Tablespoon salt
  • 1/4 cup sugar or turbinado
  • 2 1/4 cup coconut oil or shortening
Mix all dry ingredients together in a large bowl. Cut in shortening or cold coconut oil until you have fine crumbs. Store in a tightly covered container in a cool place (if you use freshly-ground flour, store in the freezer). Use in place of Bisquick.

Glaze (I made a little extra since we like lots of glaze around here!)
  • 1 1/2 cups powdered sugar
  • 2-3 Tablespoons milk
Combine Baking Mix and milk. Turn onto a well-floured surface and knead at least ten times (the dough will be sticky). Roll dough out into a rectangle.
Melt butter and brush over rolled out dough. Mix together cinnamon and sugar and sprinkle over melted butter. Roll up and cut into 12 rolls.
Place in a greased baking pan and bake at 400 degrees for 10-15 minutes.
Mix glaze ingredients together and drizzle over Cinnamon Roll Biscuits as soon as they come out of the oven. Serve warm.

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