Cinnamon Roll Biscuits with Cream Cheese Glaze

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 4th 2015 edition. By: Blaise Doubman 

Warm cinnamon roll biscuits are perfect for breakfast or dessert…
Blaise Doubman

Happy New Year! I hope this New Year makes all of your greatest wishes and dreams come true. Around my house, New Year’s is typically celebrated in a small celebration with just close family. It’s always a time to reflect on what has happened throughout the year – and a time to guess what will take place on the road ahead. Also celebrated every New Year’s is the promising of “New Year’s Resolutions”. I’m bad at keeping mine – but I think mine will be different this year. I’m really going to try and keep mine. What is it? I’m going to make the promise to myself to eat breakfast (and a better breakfast) every morning. A promise to myself to start my day right, and this recipe was inspired by it.

I love delicious homemade cinnamon rolls. I always start from the soft interior, and work my way out to the crispy edges. I was in the mood for a cinnamon roll the other day, but wanted to create something that was a little different. I created this recipe after being inspired by seeing something similar in one of my older cookbooks. It’s a cinnamon roll – but in biscuit form – and it couldn’t be any more delicious. Perfect for breakfast…

Cinnamon Roll Biscuits with Cream Cheese Glaze

These can be served with or without the cream cheese glaze and are perfect for either breakfast or dessert. This recipe is very versatile and can easily be doubled, tripled – or even halved. Feel free to roll the dough out with a rolling pin – but it’s not necessary. (I like using my fingers and palms to spread out the dough). If you do use a rolling pin, be sure to move the dough around frequently to prevent sticking.

For the biscuits…
2 cups all-purpose flour
2 tablespoons white granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
1 stick of butter (4 oz.), cut into cubes
2/3 cup whole milk

For the filling…
¾ cup brown sugar, lightly packed
2 teaspoons ground cinnamon
1/3 cup finely chopped pecans
Pinch of salt
4 tablespoons butter, melted

For the glaze…
1 tablespoon cream cheese
1 tablespoon butter
1 tablespoon vanilla extract
2 tablespoons milk
Pinch of salt

Start by preheating your oven to 425 degrees F.

Lightly spray two 8 or 9-inch cake pans with non-stick cooking spray.

Start by making the filling. Combine brown sugar, cinnamon, salt and finely chopped pecans in a small bowl and set aside.

Next, start making the biscuits by combining the all-purpose flour, white granulated sugar, baking powder, baking soda and salt in a large bowl. Add the cubed butter and, using your fingertips, combine the butter and dry mixture together until consistency is like pebbles and sand.

Into the mixture, add the milk and stir until a dough is formed.

Place the dough onto a floured working surface and knead about 10 times – until the dough is easily held together, yet flexible. Spread the dough out using your fingers and palms to roughly the size of a large rectangle. (Mine ended up being 9-inches wide and 17-inches long).

Using a pastry brush, brush the 4 tablespoons of melted butter evenly all over the dough, being sure to get every single corner.

Spread the filling all over the dough, evenly, and press it down gently with your hand.

Next, carefully roll the dough into a log, by starting with one of the long ends, and rolling until it meets the other long end. Then, using a sharp floured knife cut the roll into slices, making each one about 1-inch thick.

Finally, place the slices into the prepared cake pans (not overcrowding them – give them a little room) and placing them into the preheated oven for 14 minutes.

While the cinnamon roll biscuits are in the oven, make the glaze by combining the cream cheese, butter, vanilla extract, milk and pinch of salt into a bowl. Whisk together and set aside until biscuits are ready.

Once biscuits are puffed and golden, remove from oven and allow to cool slightly before drizzling on glaze.

Serve warm. Leftovers can be kept, covered, at room temperature for 2 days.