Cinnamon Biscuits

I like this recipe.  It comes out looking more like a "Cinnabon" rather than what comes to mind when you say "biscuit", and it is a bit drier and not quite as sweet (which goes without saying as the classic Cinnabon is at the far end of the sweet spectrum). Way good with a fresh strong coffee.

Cinnamon Biscuits - rolled-out dough with butter spread evenly

I'm also not really a strong pastry or bread baker, so usually I shy away from anything that requires things like Crisco, and any technique that requires kneading, proofing, and "punching down". So this is more my cup of tea. Cutting in cold butter is not really that hard, and I can knead dough a few times as long as there is no yeast involved.

Cinnamon Biscuits - before baking

So after assembling the dough ball and rolling it out on my perfectly sized floured wood board (maybe I'll just try straight on the counter next time), it's really just spreading tons of butter, sugar, and cinnamon, rolling it up, slicing, and baking. Reasonably impressive and not too difficult. Just don't expect Cinnabon.

Cinnamon Biscuits - after baking

Next Time: maybe a bit more butter-sugar-cinnamon mixture

Me: 7/10
SO: 7/10
SSO: 5/10

Cinnamon Biscuits
Slightly adapted from Canadian Living.

Biscuit Ingredients

• 3 C all-purpose flour
• 2 T granulated sugar
• 1 T baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 2/3 C cold butter. I used unsalted sticks, and cut them into thin slices.
• 1-1/4 C buttermilk (or stir 1 T vinegar/cup into regular milk and let sit for a bit)
• 1 egg

Cinnamon Filling Ingredients

• 3 T butter, softened
• 1/3 C brown sugar
• 2 tsp cinnamon

Method

1. Mix the dry ingredients.
2. Beat the egg and add the buttermilk to it. Pour this into the flour and stir until a dough-ball forms.
3. Using floured hands, knead 10 times and roll out until it is 1/2" thick, or roughly 16" by 12".
4. Spread filling evenly over surface, except for a little strip across one of the short ends.
5. Gently roll the whole thing up, and pinch the end to seal it.
6. Cut into 1" thick slices and arrange on a large cookie sheet lines with parchment paper. A serrated knife works best, probably your bread knife. 
7. Cook at 400 deg for around 15 minutes.