Haines, my niece, has two favorite foods: cinnamon rolls and bacon. I’m pretty sure she couldn’t choose between the two so we went for it on Sunday morning and made both for a late breakfast.
These cinnamon rolls are different from ones that I’ve made in the past in that you don’t have to prep anything the night before. They also start with a biscuit base. That’s right – these rolls are the perfect marriage of a buttermilk biscuit and a cinnamon roll.
There are two very important steps to the dough portion: make sure your shortening is FROZEN (I lied, I put this in the freezer the night before) and make sure you chill the dough for 10 minutes before adding the buttermilk. This is the KEY to perfect biscuits.
Another important step once the dough is rolled out: make sure the butter is super soft to spread over top. And yes, it looks like a lot of butter and that’s because it is a lot of butter. But you only get to cook bacon and sweet rolls for your favorite niece every once in a while. So deal.
Once the sweet rolls are baked, they are drizzled with a delightful glaze that Haines LOVED (of course she did, it’s sugar). I used whole milk in place of the heavy cream and it worked just fine.
Incredible. You MUST try this biscuit + cinnamon roll.
And bacon, please serve with bacon.