One dark and chilly morning, to get us through a difficult pose during Hot Yoga class, we debated cinnamon rolls. Although opinions on our favorites and the best place to get them around town varied, most people agreed the Moosewood Cookbook featured a delicious recipe. Thankfully it was easy to find, and I baked them for my family to get us through yet another dark and chilly winter morning.
QUICK CINNAMON BISCUITS
CINNAMON SUGAR MIX
1/4 cup brown sugar, packed
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 1/2 cups flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plus 1 tablespoon cream
3 tablespoons confectioners’ sugar (I used a lot more)
2 to 3 teaspoons milk or cream
Heat oven to 400F.
In a small bowl, combine the brown sugar, cinnamon and nutmeg and set aside.
In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups of the cream and stir briskly until the dough forms a ball, about 1 minute. With your hands, turn the dough over a few times in the bowl, until all of the loose bits are incorporated and the dough is smooth.
Turn the dough out onto a lightly floured surface. Lightly flour your hands and gently pat the dough into a 1/2 inch thick rectangle about 9 by 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar mix. Starting from a long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the biscuit rounds, cut side down, in an 8-inch square baking dish.
Bake for about 30 minutes, until the biscuits are lightly browned.
While the biscuits bake, prepare the icing. Mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with the icing.
Recipe adapted from The Moosewood Cookbook