cinnamon raisin biscuit rolls

Cinnamon Biscuits

Baking powder biscuits meet cinnamon rolls! Yum!

2 cups unbleached flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled
1 cup milk

1/3 cup butter, softened
3/4 cup packed brown sugar
1 tablespoon cinnamon
1/2 cup raisins

cup confectioner’s sugar
tsp. vanilla
About 2 Tbsp. milk

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.

Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough tightly and seal the edge. Place roll seam side down and, using a sawing action with a sharp knife, cut into 12 one-inch thick pieces. Place cut side up on baking sheet, spacing at least one inch apart.

Bake in preheated oven for 14 to 18 minutes, until golden.

While rolls are baking, combine confectioner’s sugar, vanilla and enough milk to make a glaze thin enough to drizzle over. Drizzle lightly over hot rolls.

Serve warm.

The Wary Buffalo 2015