Homemade Cinnamon Rolls

The thought of making cinnamon rolls has been simmering in my head for months now. Today was the day to finally make them. I grabbed one of my favorite cookbooks; Moosewood Restaurant, New Classics, and in no time Owen had his first taste of a cinnamon roll. I must say, he will forever be a fan of this yummy treat! And I am a fan of this quick and easy recipe that requires no yeast, rising time or even a rolling pin!

Quick cinnamon biscuits

Cinnamon Sugar Mix

1/4 cup brown sugar, packed

2 tsp. cinnamon

1 tsp. ground nutmeg

1 TB wheat germ or almond meal (this is my addition to make me feel less guilty when I eat more than I should!....and it's good for ya!)

Biscuit dough

2 1/2 C. unbleached white flour

2 Tb. brown sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 C. plus 1 TB. heavy cream

Icing

3 TB powdered sugar

2-3 tsp. milk or heavy cream

*I accidentally used 2-3 TB of milk instead of Teaspoons in the icing, so it was very watery. However, it soaked right in and made the rolls very sweet and moist. Not a bad mistake!

Preheat the oven to 400

Mix Cinnamon Sugar mix in a small bowl and set aside

In a large bowl, stir all the dry ingredients together until mixed, and then add 1 1/2 C. of cream and stir briskly until teh dough forms a ball. With your hands, fold the dough over a few times until all the loose bits are incorporated and the dough is smooth.

Put the dough on a lightly floured surface and pat it gently into a 1/2 inch thick rectangle about 9x13 inches. Brush the surface of the dough w/ the last Tb. of cream and sprinkle the cinnamon sugar mix evenly over the dough.

Starting from the long side, roll the dough into a cylinder and slice into 9 equal rounds. Place them cut side down in an unoiled baking dish or pie plate. Bake for 30 minutes until the biscuits are lightly browned.

Prepare icing while they are baking and drizzle the biscuits with icing right out of the oven. Serve warm and enjoy.