Biscuit Cinnamon Sweet Rolls

Now y’all know I’m a fairly adventurous, confident baker but there are two things that scare the bejeezus out of me… 1. yeast and 2. kneading dough.

I have literally avoided every recipe that I can that includes yeast.  I always end up killing it and the recipe falls flat (literally).  Kneading dough worries me because what if I overwork the dough and it becomes dry or tough?  What if I don’t have enough flour on the surface to keep the dough from sticking?  What if my rolling pin doesn’t have enough flour on it and the entire ball of dough refuses to let go of the pin?  These are the terrors that haunt me when I bake (that was very dramatic and only slightly true).

Needless to say, although Paul has always tried to get me to make cinnamon rolls I never have because they require yeast.  However my friend, Laura, sent me this recipe and I was all in because it looked crazy delicious and only involved one of my fears… kneading.

So I dove into this recipe with great enthusiasm and used plenty of flour on both the counter top to fold the dough and on the rolling pin to roll the dough.  Gotta say, turned out pretty well.

Ya know ya have a fun recipe when you’re trying to roll out the dough and you need your sioux chef husband to stand behind you, arms on either side, holding the wax paper in place while you roll out the dough.  It can be a very sensual experience if you want it to be (imagine the scene from Ghost with Demi Moore and Patrick Swayze).  For us, it was more goofy, involving a lot of laughing.

Ya also know ya have a delicious recipe when both your cheek and phone have remnants of icing on them.  This is seriously one of the best recipes I’ve made.  Simply delicious.  I’ve never made anything like this before so don’t be intimidated by the steps.  If I can do it, anyone can.  Enjoy!!!

Biscuit Cinnamon Sweet Rolls (recipe care of Southern Living)

INGREDIENTS:  1/4 cup frozen shortening (cut into small pieces), 1/4 cup cold butter (cut into small cubes), 2 1/2 cups self-rising flour, 1 cup buttermilk, wax paper, 6 tablespoons butter (softened), 1/4 cup granulated sugar, 1/4 cup firmly packed light brown sugar, 1/2 teaspoon ground cinnamon, vegetable cooking spray

DIRECTIONS:  Preheat oven to 450°. Cut shortening and butter into flour with a pastry blender or fork in a medium bowl until crumbly and mixture resembles small peas. Freeze 10 minutes.  Make a well in center of flour mixture; add buttermilk, and stir with a fork just until dough comes together.  Turn dough out onto a heavily floured surface, and knead 8 to 10 times. Transfer dough to a heavily floured piece of wax paper about 18 inches long. Roll dough into a 14- x 10-inch rectangle.  Spread dough with softened butter, leaving a 1/2-inch border. (Make sure butter is very soft, and spread it gently.) Stir together sugars and cinnamon; sprinkle over butter. Lift and tilt wax paper, and roll up dough, jelly-roll fashion, starting at 1 long side and using wax paper as a guide. Cut dough into 14 to 16 (1-inch-thick) slices. Place rolls in a lightly greased (with cooking spray) 9-inch round pan.  Bake at 450° for 13 to 15 minutes or until rolls are golden brown. Cool in pan on a wire rack 5 minutes.  Meanwhile, prepare Creamy Glaze, and drizzle over rolls.

Creamy Glaze

INGREDIENTS:  1 cup powdered sugar, 1/2 teaspoon vanilla extract, 4 tablespoons heavy cream

DIRECTIONS: Whisk together powdered sugar, vanilla, and 3 Tbsp. heavy cream. Whisk in up to 1 Tbsp. cream, 1 tsp. at a time, until smooth and creamy. Use immediately.

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