Quick Cinnamon Biscuits No Yeast Recipe 455

Steps:

• Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
• Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
• Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That's OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
• Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
• Bake for 20 to 25 minutes, or until golden.
• While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners' sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
• Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.

Steps:

• preheat oven to 400.
• in a small blwo, combine the brown sugar, cinnamon and nutmeg and set aside.
• in a large bowl, stir together the flour, brown sugar, baking powder and salt.
• add 1 1/2 cups of the cream and stir briskly till the dough forms a ball, about 1 minute.
• with your hands, fold the dough over a few times in the bowl, till all of the loose bits are incorporated and the dough is smooth.
• turn the dough out onto a lightly floured surface.
• lightly flour your hands and gently pat the dough into a 1/2 inch thick rectangle about 9x13 inches.
• brush the surface of the dough with the remaining T of cream.
• sprinkle evenly with teh cinnamon sugar mix.
• starting from the long side, roll the dough into a cylinder.
• slice into 9 equal rounds. Place the biscuit rounds, cut side down, in an unoiled 8-inch square baking dish or a pie plate.
• bake for about 30 minutes, till biscuits are lightly browned.
• while the biscuits bake, prepare the icing.
• Mix together the confectioner's sugar and milk or cream till smooth.
• when you remove the biscuits from the oven, immediately drizzle with icing.
• serve warm.

Steps:

• 1. Preheat the oven to 400 degrees F. 2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside. 3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth. 4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping. 5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned. 6. For the Icing: While the biscuits bake, mix together the confectioners' sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.