Welcome to entry 1086 of neurotic baker’s breakfast posts! I’m really starting to feel like a breakfast blog. Well really part breakfast, part I-never-went-to-the-store-during-the-week-and-what-do-I-have-in-my-cupboard-to-make-for-breakfast-and-hopefully-be-able-to-post, post. In this case, I was down to biscuits. Miles wasn’t really in the mood for scones and if I’m going to have biscuits, I have to have honey (which we were also out of), so our options were becoming increasingly limited. Then I had a eureka moment. We both wanted something a little sweet, so I thought of skillet biscuit cinnamon rolls. I love using my skillet, and turning biscuits into cinnamon rolls was a challenge I was prepared to take on.
As I began to assemble and place them in the pan, serious doubts crept in. I more accustomed to the smooth, silky, elasticity of yeast dough. This dough was like working with, well biscuit dough. Lol. There’s not a lot of give with this dough, and you also don’t want to handle it too much or the dough become tough. After a few minutes of being overly concerned for the dough, I threw my hands up and gave into “whatever happens, happens”.
Well these turned out better than I could have imagined. It completely satisfied my craving for a sweet biscuit. They had that nice hearty crust you love from a biscuit, with a moist center. Since these were filled, and rolled, they didn’t have the flaky layers that you typically get from a biscuit, but I didn’t care. I was concerned about them drying out the next day, but they were still pretty moist. Miles kept this batch all to himself and ate one for breakfast each day.
Skillet Biscuit Cinnamon Rolls
for the rolls
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons kosher salt
- ½ teaspoon sugar
- 1/8 teaspoon baking soda
- 2 ¾ cups all-purpose flour , plus more
- ¾ cups (1 ½ sticks) chilled unsalted butter, cut into pieces
- ¾ cups chilled buttermilk , plus more for brushing
- ¾ cup dark brown sugar (light is fine too)
- 6 tablespoons unsalted butter
- 1 teaspoon ground cinnamon (or more to taste)
for the glaze
- 1 cup confectioners' sugar , sifted
- ¼ cup heavy cream , or milk
- dash of salt
Melt butter. Combine with brown sugar and cinnamon in a small bowl. Set aside.
Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
Place dough on a lightly floured surface and pat into a rectangle that’s about ¼ inch thick. Using a spatula spread the butter, cinnamon and brown sugar mixture onto the dough leaving a ½ inch border at the edges. Beginning at the long side, role up dough and pinch edge together to seal. Cut into 8 equal pieces if you can. Mine came out to about 9 because my ends were a little small. Place each roll into the cast iron skillet or 9-inch cake pan. Bake until golden brown, 30–35 minutes. Pour glaze over cinnamon roll while still warm.