Biscuit Cinnamon Rolls

About This Recipe

Easy homemade biscuit cinnamon rolls with buttermilk glaze and pecans. No yeast or rising required and ready in 60 minutes. Soft and Flaky!

Ingredients

• 12 tablespoons cold unsalted butter
• 2 cups all purpose flour
• 2 cups white whole wheat flour
• 4 teaspoons baking powder (I recommend aluminum free)
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups cold low-fat buttermilk (plus 2-3 tablespoons )
• 3 tablespoons unsalted butter (melted)
• 1/4 cup granulated sugar
• 3 tablespoons brown sugar (light or dark)
• 1 teaspoon ground cinnamon
• 3/4 cup finely chopped toasted pecans (divided)
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons low fat buttermilk (or substitute regular milk)

Instructions

1. Preheat the oven to 375 degrees F. Lightly coat the sides and bottom of a 9 x 13-inch baking dish with cooking spray.
2. Cut the butter into small pieces, then place the pieces in the freezer while you prepare the dry ingredients.
3. In a large bowl, combine the 2 cups all purpose flour, white whole wheat flour, baking powder, baking soda, and salt.
4. Scatter the butter pieces over the top, then cut in the butter using your fingers or a pastry blender until the mixture resembles a coarse meal. The butter does not need to be uniform—some of the pieces may be the size of pebbles while others can be as large as your thumbnail.
5. Pour 1 1/2 cups, plus 2 tablespoons of the buttermilk over the top and gently mix with a rubber spatula until the mixture just begins to come together. If the dough seems overly dry, add 1 additional tablespoon of buttermilk. It should be moist, but not sticky.
6. Scrape the dough onto a lightly floured work surface and pat it flat. With a floured rolling pin, roll the dough into a 16 x 12-inch rectangle that is about 1/4-inch thick. Brush the surface of the dough with the 3 tablespoons of melted butter.
7. In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon. Scatter the mixture evenly over the butter, leaving a 1/2-inch border on all sides. Sprinkle 1/2 cup of the chopped pecans on top.
8. Starting with the short (12-inch) side, roll the dough up tightly into a log, patting it as you go to help seal it. Trim 1/4-inch of dough off of each end so that they are even. With a very sharp knife, cut the log into 8 equal pieces. Arrange the rolls in the prepared baking dish, spacing them evenly (they will expand when baked).
9. Bake until puffed, golden brown, and flakey, about 25 to 35 minutes.
10. While the rolls bake, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons buttermilk. If you desire a thinner glaze, add a little more buttermilk, until your desired consistency is reached. Drizzle over the warm rolls, then sprinkle the remaining 1/4 cup chopped pecans on top. Enjoy!