I’ve never met a cinnamon roll that I didn’t like. Cinnamon rolls are the best mind trick, ever. They’re pastries, which means they should be dessert, but we all know that they’re totally meant for breakfast. Anything that can make my brain think that dessert for breakfast is perfectly acceptable is a keeper. Cinnamon rolls are soft, flaky, warm, sweet, ooey, gooey, full of cinnamon and topped with icing. They’re amazing. Unfortunately, they usually take a good bit of time to put together, which means they’re not cut out for spur-of-the-moment breakfast decisions. These biscuits, however, take all the wonderful things about cinnamon rolls (cinnamon! butter! icing!) and all the wonderful things about biscuits (quick! easy! flaky!) and marry them together into one of the most genius breakfast creations ever.
You begin these biscuits just like any other – you quickly mix together the dough (made of flour, a little sugar, baking powder, salt and heavy cream), but instead of cutting out rounds or squares, you roll the dough into a thick rectangle. Now comes the cinnamon roll magic! You brush the dough with melted butter and sprinkle with a cinnamon-sugar. Roll up the dough and cut into individual rolls. Bake them up, then drizzle with icing!
All the awesome flavors of a cinnamon roll with the quickness and ease of biscuits… you seriously can’t go wrong. If you end up eating two or more, well, welcome to my world and don’t say I didn’t warn you!
Preheat oven to 425 degrees F. Place the oven rack in the upper third of the oven.
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl and place on a lightly-floured surface. Knead the dough for about 30 seconds, or until smooth. If the dough seems dry, add more cream 1 tablespoon at a time.
Roll the dough into a 9x12-inch rectangle. Brush the dough with the melted butter. Stir together the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder. Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a pie plate. Repeat with all the pieces.
Bake for 20 to 25 minutes, or until the biscuits are golden brown. Remove from the oven and transfer to a wire rack to cool slightly. Whisk together the powdered sugar and milk and drizzle the icing over the biscuits. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature.