Hello again, world! I promise I haven’t dropped off planet earth. I have still been cooking and reading blogs, just not doing my own posting. Sorry!!! 😦 This summer was crazy. How many of you got around to all of the things you wanted to do? Me neither! By the time I got a quarter way through my summer list, summer was gone. Oh well; I will have to squeeze the rest into my school year, somehow.
I hope you all had a lovely summer though. We got to visit our friends from back home in Michigan and make new friends here in Arkansas, so we had some good times. As you can see, the water up at Lake Michigan was amazing! It is the ocean without the salt and the hundreds of tourists. Haha! If any of you ever get the chance to go to Michigan, go to the water!
I have to show you all one more picture! I love sunsets……and this picture does the sunset justice!
Okay, okay, enough talking about pictures and summer. I have an amazing recipe to share with you all today. One of the things on my summer bucket list was making a batch of homemade cinnamon rolls. I got kinda lazy and never had the gumption to proof the milk, and let the dough rise, so I found an easier way. These little things taste almost just as good as the real cinnamon rolls and they can be on your table hot and ready in two hours flat! I am loving this recipe! It helped me get the flavor I wanted without the work. Rarely does that happen! I was a little nervous when I realized I was using a biscuit dough, but then I figured that the butter and cinnamon would out weigh that. Sure enough, you can hardly tell it is biscuit!! All you know when taking a bite is that these are heavenly!
I hope you get to try this recipe. It is worth it! Now that school has started, I want to make a batch at night and put it in the fridge. I can just see these being amazing in the morning after popping them in the microwave!
The link to Michelle’s site where I go the recipe is here. She has an adorable and delicious blog, so make sure to check it out!
Quick and Easy Biscuit Cinnamon Rolls
For the Biscuits:
♥ 2 cups all-purpose flour
♥ 2 teaspoons granulated sugar
♥ 2 teaspoons baking powder
♥ ½ teaspoon salt
♥ 1¼ cups heavy cream
For the Filling:
♥ 1 tablespoon unsalted butter, melted
♥ 2 tablespoons dark brown sugar
♥ 2 teaspoons ground cinnamon
For the Icing:
♥ ½ cup powdered sugar
♥ 1 tablespoon whole milk
1. Preheat oven to 425 degrees F. Place the oven rack in the upper third of the oven.
2. 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.
3. Roll the dough into a 9×12-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.
4. 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.