Biscuit cinnamon rolls from Big Food Big Love: Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose (page 77) by Heather L. Earnhardt

  • buttermilk
  • confectioner's sugar
  • Show all ingredients...

  • EYB Comments

    Can substitute a mixture of cake flour and all-purpose flour, or all unbleached all-purpose flour for soft winter wheat flour.

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Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of cake flour and all-purpose flour, or all unbleached all-purpose flour for soft winter wheat flour.

  • Rutabaga on December 04, 2017

    I've often made the America's Test Kitchen cinnamon quick buns, which we really enjoy. This recipe produces a full half-sheet pan of larger buns with a more biscuity texture. They also aren't as gooey, as there is a lower filling to dough ratio. But then, I served them without the frosting, as I prefer not to overload on sugar at breakfast. With the icing, they'd be much more decadent. I also used about one third whole wheat pastry flour. My husband and I really enjoyed them, and I appreciated that they didn't feel as over-indulgent as cinnamon buns sometimes can. The kids also liked them, but weren't as crazy for them as they are for stickier buns (of course!). They are quick to make, and since you get a dozen large buns for your efforts, they would make an excellent breakfast option for a group.

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