Buttermilk Biscuit Cinnamon Buns
Last weekend, we went to San Francisco for my 21st birthday (restaurant reviews coming soon!); it was a blast! The only problem before leaving was that I didn’t own “city-type” clothes. I had to go buy a few new tops that would be club worthy. The first place I passed as I walked into the mall was Cinnabon. The smell that comes from that place makes you melt immediately as you walk in. It always takes everything I have not to stop and get one! I don’t know what it is about cinnamon buns but they are just so addicting.
A couple months ago my friends Chrissie, Ben and I went to a breakfast place that had biscut cinnamon rolls; Chrissie and I immediately were in love. We had talked about making them constantly after eating there, so for her birthday I decided that I would recreate those delicious cinnamon rolls. The biscut dough is so much better than regular cinnamon roll dough because it doesn’t dry out at all and is nice and flakey. I added raisins to these rolls, but you can also add pecans, chocolate or whatever else you would like. Also, be sure to drench these bad boys in the glaze… it’s worth it!
Buttermilk Biscuit Cinnamon Buns
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter cut into small chunks
- 3/4 cup buttermilk
- 2 tbsp softened butter
- 1/2 cup brown sugar firmly packed
- 2 tsp cinnamon
- 1/2 cup raisins optional
- 1 cup powdered sugar
- 2 tbsp buttermilk
- 1 tsp butter melted
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 500F.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
- Add the butter and fold into the flour mixture until it forms small crumbs.
- Pour in the buttermilk and stir slowly until the dough forms into a ball.
- Knead the dough over a lightly floured surface until well formed (about 3 minutes), then roll out into about a 9x16-inch rectangle.
- Spread the 2 tbsp softened butter over the dough. Next, cover with brown sugar, cinnamon and raisins.
- Tightly roll the dough into a spiral across the longer side. Press the seam to seal the buns, then gently cut the dough into 1 1/2 inch pieces.
- Place the rolls on a baking sheet lined with parchment paper. Bake at 500F until sugar is bubbling and the buns are golden around the edges (about 8-10 minutes).
- While buns are baking, beat together the powdered sugar, 2 tbsp buttermilk, 1 tsp melted butter and vanilla until a stiff glaze is formed. NOTE: Add more buttermilk if you would like a less-thick glaze.
- Remove the buns from the oven and coat with the buttermilk glaze before serving.
- TIP: For extra tasty cinnamon buns, place them into a sealed container for 30 minutes to 1 hour after frosting, before serving.
