Ingredients

The following ingredients have 4 Servings
  • 1 tube 10-count refrigerator biscuits
  • 1 tablespoon salted butter (, melted)
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ cup powdered sugar (, sifted)
  • 3 teaspoons milk ((or cream))

Instruction

  • Heat oven to 350 degrees F (177 degrees C).  Lightly grease a small baking dish or pan. Set aside. 
  • Open the can of biscuits and separate them. Place each biscuit side by side on a cutting board with the sides slightly overlapping each other.
  • Using a rolling pin, roll out the biscuits until flat. Continue to roll until the dough is in the shape of a rectangle.
  • Using a pastry brush, brush the butter over the top of the entire piece of dough.
  • In a small bowl, mix together the sugar and the cinnamon. Sprinkle over the buttered dough.
  • Roll up from one of the long sides. Seal seams.
  • Slice the dough into 1-inch pieces and place them in a small lightly greased baking dish. Bake the rolls for 20 minutes.Pro Tip: If using a pack of 10 refrigerator biscuits, I use a 6.5-inch cast iron skillet, a loaf pan, or a 5x7-inch baking dish. Place the cinnamon rolls side by side in the dish. Thicker biscuits from an 8-count pack will yield 12-15 rolls. Use a larger baking dish or place on a sheet pan.
  • While the cinnamon rolls are baking, make the frosting: Sift the powdered sugar with a sifter or a mesh strainer. Mix powdered sugar and milk in a small bowl.Pro Tip: If the glaze is too thick, thin it out by adding more milk, ½ teaspoon at a time. If the glaze is too thin, add additional powdered sugar, ½ teaspoon at a time until you reach the consistency you like.
  • Remove them from the oven and spread a layer of cinnamon roll frosting over the warm rolls.