Biscuit Cinnamon Rolls

I don’t have a lot of patience.  I suppose that’s why I don’t bake with yeast much.  Thank goodness I keep up with Joy the Baker, otherwise I never would have discovered her recipe for (yeast-free) biscuit cinnamon rolls.  No yeast, no waiting, just full-on cinnamon rolls in less than half the time it would take to make real ones.  A true miracle.

How can I even explain it?  There really is no explanation needed, at all!  These are simply biscuits, shaped into rolls with cinnamon and brown sugar squashed inside.

These will absolutely do a good job at solving all your problems.  Of course, they don’t have the same texture as a true cinnamon roll; they are indeed more dense.  But they taste just like one.  Straight from the oven, they are to-die-for.

My favorite part of the cinnamon roll is that tight mini roll right in the center.  So gooey and cinnamon-y!  What I really loved about my batch is that the cinnamon and brown sugar mixture caramelized on the bottom of the rolls while baking and gave them a lovely slight crunchiness.  No, they weren’t burnt.  Just perfectly caramelized.

I did not use shortening, as Joy called for in her recipe.  I just used more butter.  As most Australians know, shortening is not easy to come by here.  I also used vanilla bean paste instead of extract.  And I always, always, add nutmeg to cinnamon rolls.

My only problem with the recipe was that it took much longer to bake than just 15 minutes; it was closer to 45 minutes.  I have no idea why this was.

There you go, another winning recipe from Joy the Baker!  Also, be sure to check out her new cookbook.  I don’t have it yet, but I’m sure it’s glorious.  Um, but those dark chocolate chip cookies with black sesame seeds and soy sauce?  I think I’ll skip those.  ;)

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