Very good cinnamon rolls can be made for breakfast in about 40 minutes if they are based on biscuit dough rather than yeast dough.  Here is how I made them this morning for two people, combining Buttermilk Biscuits for Two with some ideas in Cooks Illustrated’s The Quick Recipe.  These could easily be scaled up for a bigger group.

Dough fromButtermilk Biscuits for Two with 1 Tbs. of sugar added to the flour

2 Tbs. sugar

1/3 cup packed light brown sugar

1 tsp. cinnamon

1 Tbs. raisins

1-1/2 Tbs. softened butter

1 Tbs. softened cream cheese

1 Tbs. buttermilk

½ cup powdered sugar

¼ tsp. vanilla extract

Cooking spray

Preheat the oven to 425 degrees.  Coat the bottom of a pie pan with cooking spray.

On a floured pastry cloth, roll out the biscuit dough into a rectangle about 8 inches by 9 inches.

Mix together in a bowl the sugar, brown sugar, cinnamon and raisins.  Using the back of a spoon, spread the softened butter over the dough and then sprinkle on the sugar and cinnamon mixture.  Roll the dough into a cylinder along the long side.  Cut into 6 even pieces, and put them in the pie pan with one in the center and 5 in a ring around the center piece.  Bake until done, about 20 minutes.

While the rolls are baking mix up the glaze by mixing together in a bowl the cream cheese, buttermilk, powdered sugar, and vanilla extract.

Cool the cooked rolls on a wire rack for 5 minutes before glazing them.  Serve immediately.