Birthday’s only come once a year and I think it’s important to make each birthday special. However, sometimes life gets in the way and time seems to speed up. That’s what happened this year for my son’s 11th birthday.
Time had gotten away from me, but I was determined to cram in a special birthday breakfast for my practically adult sized 11 year old. My son and daughter always complain I bake more for other people than I do for them. So for his birthday, I wanted to bake him something special since he would be leaving with his grandparents that night to go on one of his acting jobs, a train robbery!
Cinnamon rolls are on Fletcher’s top 10 list of baked goods. However, I go back to that time dilemma and know I don’t have time to make him yeast cinnamon rolls. I was flipping through Instagram and saw someone turned their biscuit dough into cinnamon rolls. BRILLIANT!
I love my biscuit recipe. It’s fast and simple to put together and cinnamon sugar would be a very welcomed addition. The morning of his birthday, I got out of bed before he woke up and spent 15 minutes getting these cinnamon swirl biscuits together. Didn’t have to wait for them to rise and then shape. I just popped them right into a preheated 350 degree oven. A super indulgent birthday breakfast was served.
CINNAMON SWIRL BISCUITS:
2 cups of all purpose unbleached flour
3 teaspoons of baking powder
1/2 teaspoon of kosher salt
1 stick of cold butter, cut into 8 pieces
3/4 cup of buttermilk
1 tablespoon sugar
Preheat the oven to 350 degrees. In a stand mixer with a paddle attachment, mix together the flour, baking powder and salt. Add the butter pieces and turn the mixer on low for about 1 minute or until the butter is the size of peas.
Combine the buttermilk and sugar. Pour the mixture into the flour and continue to beat on low for 30 seconds. You will probably have dry ingredients left on the bottom of the bowl. Use your hand to turn the dough around to capture those loose bits.
On a well floured surface, roll out the dough into an approximate 10 x 15 inch rectangle.
1/2 cup of brown sugar
2 tablespoons of cinnamon
4 tablespoons of soft butter
In a small bowl, combine the sugar and cinnamon. Spread the softend butter over the dough. Dust the dough with the cinnamon sugar.
Starting with the short end of the rectangle, roll the dough. If the dough sticks to the counter, use a flat utensil such as a bench scraper to pick up the stuck up bits as you roll the dough.
Cut the dough into 6 equal pieces and place the rolls cut side down into an ungreased baking pan.
Bake the rolls for 25-35 minutes or until light brown. Heat up a 1/4 cup of milk and pour it over the hot rolls as soon as they immerge from the oven.
PREPARATION TIP: Refrigerate unbaked prepared rolls in a tightly sealed container for up to 2 days. You can freeze the unbaked rolls in a tightly sealed container for up to a month. Thaw the rolls overnight in the refrigerator. Then bring to room temperature while the oven is preheating. Bake as directed.