Ingredients

The following ingredients have 1 Servings
  • 2 pkgs. (7.5 oz each) Buttermilk Biscuits
  • 4 tablespoons unsalted butter, (melted)
  • 3/4 cup white, granulated sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons unsalted butter, (softened)
  • 2 ounces full-fat brick-style cream cheese, (softened)
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract, (optional)

Instruction

  • PREP: Preheat the oven to 350 degrees F. Generously grease a pie pan, cake pan, or skillet with cooking spray.
  • FLATTEN BISCUITS: Remove biscuits from the packages. Using a rolling pin, roll each of the biscuits very flat and thin--or flatten with your hands.
  • DIP: Quickly dip each biscuit in the melted butter, shaking off the excess and then dip the biscuit in the cinnamon sugar mixture, making sure to generously coat both sides. Shake off the excess. (See Note 2.)
  • ASSEMBLE: Tightly roll up each biscuit and place the rolled biscuit on the outside of a pan in a circle fashion, spiraling towards the inside of the skillet.
  • BAKE: Bake for 20-25 minutes (larger cake pans take a little longer; smaller pans a bit less). If the outside is cooking faster than the inside, tent the outer edges with foil.
  • FROSTING: Meanwhile, prepare the frosting by using a hand mixer to beat together softened cream cheese and butter until smooth and creamy. Mix in vanilla extract and a pinch of salt. Mix. Add powdered sugar and beat until smooth.
  • FROSTING CONT.: Optional: transfer frosting to a piping bag or resealable plasti bag and cut off the tip. Pipe in a swirl across the cake. Or, just spread frosting across the top with a table knife.
  • ENJOY: Remove the cake and let cool for about 5-7 minutes before frosting. Pipe the frosting over the cake and cut into slices to serve. Serve warm -- this is when it tastes best!