I’ve made cinnamon biscuits many times before- but each time I’ve improved my outcome little by little. Last night I made these along with dinner and WOW! They turned out perfect, and I now have a new love. 🙂 So, ditch the canned biscuits. (move over, Grands!-You’ve been replaced!)
I like this recipe because:
- Moist and tender…not dry or crumbly.
- Filling is made with only honey and cinnamon- not extra sugar and butter
- Added nutritious ingredients- when I’m making something a little more on the indulgent side of things- like these- I like to see if I can bump up the nutrition a bit. So, in these, I used half wheat flour and added milled flax seed and some wheat germ. Even your picky eaters will never know there is anything remotely healthy about these.
- The glaze. Oh yes- this glaze completes the cinnamon biscuit. Pour it on when the biscuits are hot from the oven and it melts down all around them, and creates the perfect finish. It’s made with a little bit of cream cheese.
- Quick to make. Cinnamon “Rolls” are very yummy, too- but they use yeast, which will require time to let the dough rise. These biscuits are much faster!
- And lastly- they are finger-licking DELICIOUS!
- 1 cup white-wheat flour
- 1 cup all-purpose flour
- 1 Tbs. sugar
- 1 Tbs. baking powder
- 1 tsp. salt
- 2 tsp. milled flax seed
- 1 Tbs. wheat germ
- 1/2 cup butter (1 stick)
- 1 cup milk
- 1/2 cup honey
- 1 Tbs. (heaping) cinnamon
- 1/2cup Soft Butter
- 1 1/2c. Powdered Sugar
- 2 oz. Cream Cheese, softened
- 2 Tbs. milk
- 1 tsp. pure vanilla extract
- Pinch of salt
In a food processor or large bowl, Combine the flours, sugar, salt, baking powder, flax, and wheat germ. Mix it together. Add the cold butter and process (or cut-in using a pastry blender) just until fine crumbs are made. Add the milk and stir just until everything is wet. You should have a soft dough- that is even a little sticky.
Turn the dough onto a floured surface. Knead it several times- folding it in half, pressing down, and repeating. Do this just until the dough is no longer sticky and is more workable. Add more flour to your surface as needed.
Roll the dough out into a rough rectangle. (Mine was approximately 11x 15…I only know that because I used my cutting board as a base)
Pour 1/2 cup honey over the dough and gently spread with a spatula to cover the entire surface. Sprinkle the cinnamon over all the honey.
Now, on a long side begin to roll the dough into a log. You want it to be as tight as you can, but don’t fret over rolling it super tight. Some honey and cinnamon will probably squeeze out. That’s okay, too. Just keep rolling. When it is in a log, pinch the ends to seal shut and be sure the seam for the log is on the bottom. You can try to kinda seal that one shut, too.
Using a sharp knife (i use a serrated knife) cut the dough into slices- not too thick, but you don’t want them really thin either- Somewhere in between. I got about 12 slices.
Place these in a greased cake pan. Bake at 450 for 9-10 minutes. You want the bottoms browned, but not burnt!
While the biscuits are baking, make the glaze, if you did not already make it ahead of time.
To make the glaze, add all the ingredients to a mixing bowl. Whip until smooth.
When you remove the biscuits from the oven, allow them to sit for just a couple of minutes. Then, spoon the glaze all over the top of the biscuits- you can spread it a little as it melt, but, mostly it will ooze down into the crack and crevices on it’s own! Give them another couple minutes to “set”. (if they are too hot they will just crumble when you try to remove them)
Serve ’em up!
here’s a peek inside
You will end up with an empty pan and a very sticky spatula!