The idea was a simple one, I wanted cinnamon rolls for breakfast. But I wanted a recipe where I could put on my apron, and in just a few steps, pop the rolls directly into the oven. I did several searches and found many different versions and decided on this one from EzraPoundcake.com for Cinnamon Biscuits.
I changed up the recipe a little here and there, using a mixture of both white and brown sugar in the filling mixture, left out the nutmeg, and I spread the dough with butter instead of cream as the recipe had instructed for the filling. I topped them with a simple powdered sugar and milk glaze while still warm and they were delicious!
Light and airy, with a sweet biscuit texture, cinnamon roll biscuit is a perfect description. Want a quick cinnamon roll for breakfast without taking the time for yeast dough to rise? These will work out beautifully!