No Yeast Cinnamon Roll Biscuits Recipe by Kandi
Cooking Instructions 1 hour 1 Preheat oven to 375°F 2 Prepare the Dough first: 3 Sift together flour, baking powder and confectioner?s sugar 4 In a separate bowl mix together eggs, melted butter, milk and mayo 5 Gradually mix dry mixture into liquid mixture 6 when sticks together as a dough, throw a handful of flour over the dough mass and set aside while preparing Filling and Icing 7 For the Filling: 8 mix the ingredients into a liquidy sauce, set aside 9 For the Icing: 10 Mix together milk and icing sugar into a liquidy sauce 11 Add ~3 tbsp of the Filling to the Icing, mix together into a grainey textured sauce, set aside in fridge until Cinnamon Roll Biscuits ready 12 For the Cinnamon Roll Biscuits: 13 Take the Dough covered with flour into your hands pat the flour around the dough, place onto wooden board lightly floured 14 Knead briefly into wooden board, pat out into square or rectangular shape 15 Use a floured rolling pin to roll dough out into a long rectangle (approximately the size of a baking sheet) 16 Pour rest of Filling over rolled Dough, using the back of a spoon spread over dough leaving a 1/2cm border 17 Roll into one long log (this means you want to roll the shortest side) pinch outer egdes together 18 Using a butter knife cut long log into ~1 inch rolls (should make ~16 rolls), place onto ungreased baking sheet in preheated oven for ~25 Minutes 19 Remove from oven when golden slightly, place on serving plate 20 Remove Icing from fridge, stir and using a teaspoon drizzle at least 1 spoonfull each over each roll 21 Serve warm and gooey with fresh coffee and napkins! 1 Preheat oven to 375°F 1 Preheat oven to 375°F 2 Prepare the Dough first: 2 Prepare the Dough first: 3 Sift together flour, baking powder and confectioner?s sugar 3 Sift together flour, baking powder and confectioner?s sugar 4 In a separate bowl mix together eggs, melted butter, milk and mayo 4 In a separate bowl mix together eggs, melted butter, milk and mayo 5 Gradually mix dry mixture into liquid mixture 5 Gradually mix dry mixture into liquid mixture 6 when sticks together as a dough, throw a handful of flour over the dough mass and set aside while preparing Filling and Icing 6 when sticks together as a dough, throw a handful of flour over the dough mass and set aside while preparing Filling and Icing 7 For the Filling: 7 For the Filling: 8 mix the ingredients into a liquidy sauce, set aside 8 mix the ingredients into a liquidy sauce, set aside 9 For the Icing: 9 For the Icing: 10 Mix together milk and icing sugar into a liquidy sauce 10 Mix together milk and icing sugar into a liquidy sauce 11 Add ~3 tbsp of the Filling to the Icing, mix together into a grainey textured sauce, set aside in fridge until Cinnamon Roll Biscuits ready 11 Add ~3 tbsp of the Filling to the Icing, mix together into a grainey textured sauce, set aside in fridge until Cinnamon Roll Biscuits ready 12 For the Cinnamon Roll Biscuits: 12 For the Cinnamon Roll Biscuits: 13 Take the Dough covered with flour into your hands pat the flour around the dough, place onto wooden board lightly floured 13 Take the Dough covered with flour into your hands pat the flour around the dough, place onto wooden board lightly floured 14 Knead briefly into wooden board, pat out into square or rectangular shape 14 Knead briefly into wooden board, pat out into square or rectangular shape 15 Use a floured rolling pin to roll dough out into a long rectangle (approximately the size of a baking sheet) 15 Use a floured rolling pin to roll dough out into a long rectangle (approximately the size of a baking sheet) 16 Pour rest of Filling over rolled Dough, using the back of a spoon spread over dough leaving a 1/2cm border 16 Pour rest of Filling over rolled Dough, using the back of a spoon spread over dough leaving a 1/2cm border 17 Roll into one long log (this means you want to roll the shortest side) pinch outer egdes together 17 Roll into one long log (this means you want to roll the shortest side) pinch outer egdes together 18 Using a butter knife cut long log into ~1 inch rolls (should make ~16 rolls), place onto ungreased baking sheet in preheated oven for ~25 Minutes 18 Using a butter knife cut long log into ~1 inch rolls (should make ~16 rolls), place onto ungreased baking sheet in preheated oven for ~25 Minutes 19 Remove from oven when golden slightly, place on serving plate 19 Remove from oven when golden slightly, place on serving plate 20 Remove Icing from fridge, stir and using a teaspoon drizzle at least 1 spoonfull each over each roll 20 Remove Icing from fridge, stir and using a teaspoon drizzle at least 1 spoonfull each over each roll 21 Serve warm and gooey with fresh coffee and napkins! 21 Serve warm and gooey with fresh coffee and napkins! 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