Cinnamon Rolls of a Different Kind

I make two types of cinnamon rolls. I posted about one type here.  This post is about the other type I make.

I call these Biscuit Dough cinnamon rolls. These could be as easy as buying packaged biscuit dough, roll it out, sprinkle with goodies, and bake.

But that wouldn't make for much of a post, now would it. I also like to make things from scratch as much as possible.

Now, let's begin. Here's my favorite recipe for the biscuit dough I use for these. I use another recipe for actual biscuits.

1 stick of butter- softened
2C flour ( I use part ww and part all purpose)
1/2 tsp cream of tartar
2 Tbsp sugar
1 egg
4 tsp baking powder
splash of milk

Combine dry ingredients. Mix in butter until crumbly. Add egg. Mix. Add milk. Roll out thinly. If the dough is a bit sticky, I like to use white sugar instead of flour to keep it from sticking to the counter or your rolling pin. This just adds extra sweetness.

Now for the insides. I use a tub of butter and my fingers and spread the butter over entire rectangle of dough. Then, I sprinkle with plenty of cinnamon. Next comes the white sugar. And finally, brown sugar. Don't be skimpy!

I like these to be small so they can be eaten in a bite or two. So I roll up from one direction until I'm about halfway and make a cut to separate it form the other half. I cut the log into pieces about an inch long. Then, I repeat with the other half. I lay them closely on a cookie sheet and bake at 400 for 10 minutes.

The rolls in these photos were made using another recipe since I was making biscuits, too. The above recipe will not raise much, if any. These cinnamon rolls are completely different from your typical yeasty, doughy rolls, but they are just as good. Ours never last very long!

The result is an almost crunchy outside with an unbelievable inside.