Biscuit Cinnamon Rolls are my most favorite way to make cinnamon rolls.  They are simply delicious, have the best texture, and require absolutely no rising!  It does not get better!  You can even color the dough as you will see in the picture to make them extra festive.  These definitely deserve to be the star of your breakfast table at some point this holiday season.

Filling:

• ½ cup butter, melted
• ½ cup brown sugar
• 1 teaspoon cinnamon

Dough:

• ½ cup butter, cut into cubes
• 2 ½ cups self-rising flour
• 1 cup buttermilk

Glaze:

• 1 cup powdered sugar
• ½ teaspoon vanilla
• ¼ teaspoon cinnamon
• 3 tablespoons heavy cream

Directions

Preheat oven to 450 degrees.  Spray a 9” round cake pan with cooking spray.  In a small bowl melt butter for the filling and mix in brown sugar and cinnamon.  Set aside.  (If using food coloring for the filling, add at this time).

In a large bowl combine cold chopped butter with flour using a pastry cutter until it resembles coarse sand.  Make a well in the center and pour in the buttermilk. (If using food coloring, add at this point).  Stir just until dough comes together.  Place dough on heavily floured work surface.  Knead dough 10 times until it is less sticky.  Roll dough out into an approximate 12-15” rectangle that is 1/3” thick.  This does not have to be exact.  

Spread filling mixture on dough leaving a small border on the edges.  Roll up the dough into a log.  Slice into 12-14 1” slices.  Place slices into cake pan and bake 13-15 minutes.  When finished allow them to cool a few minutes before pouring on the glaze.  To make glaze simply whisk all ingredients together and drizzle over baked rolls.

Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.