There’s a Bun in the Oven. Cinnamon Roll Biscuits.

We’ve got a bun in the oven. And CasaRock is celebrating.

I couldn’t let National Biscuit Month slip away without paying honor to one of the most fun carbohydrates to ever be baked into fluffy existence. And since there’s a new snugglet coming to visit in April (yay grandbabies!), making something sweet just seems right. Then again, is there ever a time when making something sweet ISN’T good? Truly, kitchen therapy needs no real reason to happen. But a bun in the oven is a perfect reason for a bun in the oven.

Maybe I’ve mentioned before how much I love cinnamon things. Cinnamon toast, Red Hots, Atomic Fire Balls, hot apple cider, lovely candles in the house – all are happy things to me. And I really love a good cinnamon roll (no raisins or nuts needed, thank you). Growing up, the only cinnamon rolls in my house were homemade, fresh-from-the-oven biscuits. For some reason, my mom was convinced she would murder yeast if she attempted to use it, so it wasn’t allowed in the kitchen. It really didn’t matter. Biscuits spell L-O-V-E. Cinnamon roll biscuits spell L-O-V-E times infinity.

My friend Susie tempted me with a recipe for savory 7-Up Biscuits a while back, so I decided to transform those crazy-good things into even more amazing crazy-good cinnamon rolls (exchanging sweet for savory). This recipe takes just a bit of time and patience, but wow – the cinnamon rolls are melt-in-your-mouth-holy-wow-crazy-good. I can’t wait to make them again. And again. For family and friends. And my awesome grandson Sawyer. And the bun in the oven. I know you’ll like them too!

Cinnamon Roll Biscuits with Vanilla Cream Frosting

Makes one 13” X 9” pan of cinnamon rolls – 16 to 20 total

 

For cinnamon rolls:

 

4 cups Bisquick

1 cup sour cream

1 cup 7-Up

½ cup all-purpose flour

 

1 stick butter, softened

½ cup sugar

Cinnamon to your liking

 

1 stick butter, melted (1/2 cup)

 

For glaze:

 

1 cup powdered sugar

1/3 cup heavy cream (don’t cheat and use milk – seriously)

2 t. vanilla (use Mexican vanilla if you have it)

 

In large mixing bowl, cut sour cream into Bisquick until well-distributed. Add 7-Up and mix until all dry ingredients are moistened. The mixture will be sticky. Turn out dough onto WELL-floured surface and knead lightly, adding more flour until dough is easier to roll out. Lightly roll dough into rectangle.  Spread softened butter on dough and sprinkle liberally with sugar and cinnamon. Roll carefully from the long side of the rectangle, then cut into 1” to 1-1/2” slices to create your lovely cinnamon rolls.

 

Let melted butter coat the bottom of a 13” X 9” baking dish. Place your cinnamon rolls in the dish. It’s perfectly OK for them to touch each other. Trust me, when they bake, they’ll become best of friends.

 

Bake at 425 degrees for about 15 minutes, or until golden brown. While cinnamon rolls are baking, mix your powdered sugar, heavy cream and vanilla together until it becomes a smooth, creamy glaze that tastes just like vanilla ice cream (if you’d like a thicker frosting, add a little more powdered sugar). Let cinnamon rolls cool slightly once they’re done, and top with vanilla cream frosting. Forego the need to show restraint. Enjoy the delicate cinnamon-sugar sweetness and the glory that is a GREAT biscuit. Eat many. Then eat some more and smile. You made a great bun in the oven.

This entry was posted in family, food by Ronne Rock. Bookmark the permalink.

About Ronne Rock

LIFE. LOVE. LEADERSHIP. AND A LITTLE #KITCHENTHERAPY. Ronne Rock’s heart finds its strongest beat where beauty and pain collide – because hope always finds us in the shattered places. There’s more than 30 years of marketing and communications experience in her bones, and she finds great joy in sharing leadership wisdom as a regular contributor to Orange Leaders and QARA. But more often than not these days, she's with the vulnerable in difficult places around the world, gathering stories that change stories. Find Ronne's words in "For You, Love" the prayer journal that invites you to respond, and in Everbloom, a collection of stories from the Redbud Writers Guild. She is currently writing, "Building Eden: Principles of a Grace-Filled Leadership that Restores and Redeems." 

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Comments

7 thoughts on “There’s a Bun in the Oven. Cinnamon Roll Biscuits.”

    1. We are so excited about the new Snugglet. We find out the flavor in November! Enjoy those biscuits. Oh, and a tip – some of the recipes for 7-Up biscuits encourage the use of more baking mix instead of flour. It works but makes the dough pretty salty (perhaps better for making garlic or herb biscuits). That’s why I opted to use flour instead on these.

  1. I am just terrible at making anything with yeast. Don’t know why, I bake just about everything else. I have resolved myself to look for alternatives. Thus your cinnamon rolls. I make an amazing cinnamon coffee cake- because it doesn’t require yeast. Although it takes 1 hr to make, and your recipe only takes 15 minutes. What a time saver. I use to make my coffee cake for the whole company, and the Dr’s that would snatch some every Wednesday, for 5 years. Think of all the prep and cooking time I could have been saving with this one. I will make it in two weeks when my relatives drive out to Tennessee from Oregon. And will also add pecans before rolling them up. Thanks again for the post. Diane

    1. That’s an excellent question, Chris! I’ve not tried them with diet 7-Up yet. My thought is that the sugar is needed to help them brown, but I’m now going to give it a shot!

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