Recipe: Delicious No-Yeast Cinnamon Roll Biscuits
No-Yeast Cinnamon Roll Biscuits.
You can cook No-Yeast Cinnamon Roll Biscuits using 16 ingredients and 21 steps. Here is how you achieve it.
Ingredients of No-Yeast Cinnamon Roll Biscuits
- You need of Dough.
- Prepare 2 1/2 cup of Self-Rising Flour (baking powder and salt included).
- Prepare 2 of Eggs.
- Prepare 2 tsp of Baking Powder.
- It's 4 tbsp of Confectioner?s sugar (icing sugar).
- Prepare 1 tbsp of Mayonnaise.
- You need 1/2 cup of melted Margarine or Butter.
- Prepare 2/3 cup of Milk.
- You need of Filling.
- It's 1 cup of Brown Sugar.
- You need 1/3 cup of melted Margarine or Butter.
- It's 4 tbsp of Cinnamon.
- Prepare of Icing.
- Prepare 1/3 cup of Milk.
- It's 3/4 cup of Confectioner?s Sugar (icing sugar).
- Prepare 3 tbsp of retained Filling.
No-Yeast Cinnamon Roll Biscuits step by step
- Preheat oven to 375°F.
- Prepare the Dough first:.
- Sift together flour, baking powder and confectioner?s sugar.
- In a separate bowl mix together eggs, melted butter, milk and mayo.
- Gradually mix dry mixture into liquid mixture.
- when sticks together as a dough, throw a handful of flour over the dough mass and set aside while preparing Filling and Icing.
- For the Filling:.
- mix the ingredients into a liquidy sauce, set aside.
- For the Icing:.
- Mix together milk and icing sugar into a liquidy sauce.
- 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.
- For the Cinnamon Roll Biscuits:.
- Take the Dough covered with flour into your hands pat the flour around the dough, place onto wooden board lightly floured.
- Knead briefly into wooden board, pat out into square or rectangular shape.
- Use a floured rolling pin to roll dough out into a long rectangle (approximately the size of a baking sheet).
- Pour rest of Filling over rolled Dough, using the back of a spoon spread over dough leaving a 1/2cm border.
- Roll into one long log (this means you want to roll the shortest side) pinch outer egdes together.
- 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.
- Remove from oven when golden slightly, place on serving plate.
- Remove Icing from fridge, stir and using a teaspoon drizzle at least 1 spoonfull each over each roll.
- Serve warm and gooey with fresh coffee and napkins!.
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