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
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.