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Cinnamon Biscuit Rolls
These biscuit style buns are perfect to enjoy for breakfast, brunch, lunch, or a snack on-the-go. Best served warmed out of the oven, they can also be reheated in the microwave. Bonus: The filling options are endless!
Updated
Ingredients
Dough
- 2 cups all-purpose flour (500 mL)
- 4 tsp baking powder (20 mL)
- 1/4 tsp salt (1 mL)
- 1/2 cup milk, cold (125 mL)
- 1/3 cup canola oil, cold (75 mL)
Filling
- 1/2 cup canola margarine, very soft but not melted (125 mL)
- 1/2 cup packed light brown sugar (125 mL)
- 1 Tbsp ground cinnamon (15 mL)
Glaze (optional)
- 1 cup icing sugar (250 mL)
- 2 Tbsp milk (30 mL)
- 1/2 tsp vanilla (2 mL)
Directions
Dough
- Preheat oven to 400°F (200°C). Line an 8-inch (2 L) square baking dish with parchment paper and set aside.
- In a large bowl, stir together flour, baking powder and salt.
- In a liquid measuring cup, whisk together milk and oil. Drizzle into flour and mix with a fork until mixture is crumbly and starting to clump together.
- Bring dough together with your hands and knead gently on lightly floured surface until dough is well combined and smooth.
- Roll out dough on floured surface to make a 12-inch (30 cm) square.
Filling and assemble
- Spread canola margarine evenly over dough, right to the edges.
- Sprinkle with brown sugar and cinnamon.
- Roll up dough into log shape and pinch seam of long edge to hold it closed. Cut roll into 9 equal pieces and place into prepared pan.
- Bake for about 20 minutes or until golden brown. Let cool slightly.
Glaze (optional)
- Whisk together icing sugar, milk and vanilla until smooth. Adjust to desired consistency.
- Drizzle as much as you like over the slightly cooled rolls.
Nutritional Analysis
| Calories | 324 |
|---|---|
| Total Fat | 19.5 g |
| Saturated Fat | 7.6 g |
| Cholesterol | 29 mg |
| Sodium | 309 mg |
| Carbohydrates | 23.1 g |
| Fiber | 1.2 g |
| Sugar | 13.4 g |
| Protein | 3 g |
| Potassium | 58 mg |
