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No-Yeast Cinnamon Roll Biscuits
No-Yeast Cinnamon Roll Biscuits

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We hope you got benefit from reading it, now let’s go back to no-yeast cinnamon roll biscuits recipe. You can have no-yeast cinnamon roll biscuits using 16 ingredients and 21 steps. Here is how you do it.

The ingredients needed to cook No-Yeast Cinnamon Roll Biscuits:
  1. Prepare Dough
  2. Get 2 1/2 cup Self-Rising Flour (baking powder and salt included)
  3. You need 2 Eggs
  4. You need 2 tsp Baking Powder
  5. Take 4 tbsp Confectioner?s sugar (icing sugar)
  6. Provide 1 tbsp Mayonnaise
  7. Provide 1/2 cup melted Margarine or Butter
  8. Use 2/3 cup Milk
  9. You need Filling
  10. Prepare 1 cup Brown Sugar
  11. Use 1/3 cup melted Margarine or Butter
  12. Prepare 4 tbsp Cinnamon
  13. Prepare Icing
  14. Prepare 1/3 cup Milk
  15. Prepare 3/4 cup Confectioner?s Sugar (icing sugar)
  16. Use 3 tbsp retained Filling
Steps to make No-Yeast Cinnamon Roll Biscuits:
  1. Preheat oven to 375°F
  2. Prepare the Dough first:
  3. Sift together flour, baking powder and confectioner?s sugar
  4. In a separate bowl mix together eggs, melted butter, milk and mayo
  5. Gradually mix dry mixture into liquid mixture
  6. when sticks together as a dough, throw a handful of flour over the dough mass and set aside while preparing Filling and Icing
  7. For the Filling:
  8. mix the ingredients into a liquidy sauce, set aside
  9. For the Icing:
  10. Mix together milk and icing sugar into a liquidy sauce
  11. Add ~3 tbsp of the Filling to the Icing, mix together into a grainey textured sauce, set aside in fridge until Cinnamon Roll Biscuits ready
  12. For the Cinnamon Roll Biscuits:
  13. Take the Dough covered with flour into your hands pat the flour around the dough, place onto wooden board lightly floured
  14. Knead briefly into wooden board, pat out into square or rectangular shape
  15. Use a floured rolling pin to roll dough out into a long rectangle (approximately the size of a baking sheet)
  16. Pour rest of Filling over rolled Dough, using the back of a spoon spread over dough leaving a 1/2cm border
  17. Roll into one long log (this means you want to roll the shortest side) pinch outer egdes together
  18. Using a butter knife cut long log into ~1 inch rolls (should make ~16 rolls), place onto ungreased baking sheet in preheated oven for ~25 Minutes
  19. Remove from oven when golden slightly, place on serving plate
  20. Remove Icing from fridge, stir and using a teaspoon drizzle at least 1 spoonfull each over each roll
  21. Serve warm and gooey with fresh coffee and napkins!

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