Recipe: Perfect No-Yeast Cinnamon Roll Biscuits

No-Yeast Cinnamon Roll Biscuits.

You can cook No-Yeast Cinnamon Roll Biscuits using 16 ingredients and 21 steps. Here is how you achieve it.

Ingredients of No-Yeast Cinnamon Roll Biscuits

1. Prepare of Dough.
2. Prepare 2 1/2 cup of Self-Rising Flour (baking powder and salt included).
3. It's 2 of Eggs.
4. You need 2 tsp of Baking Powder.
5. It's 4 tbsp of Confectioner?s sugar (icing sugar).
6. It's 1 tbsp of Mayonnaise.
7. Prepare 1/2 cup of melted Margarine or Butter.
8. It's 2/3 cup of Milk.
9. Prepare of Filling.
10. Prepare 1 cup of Brown Sugar.
11. Prepare 1/3 cup of melted Margarine or Butter.
12. You need 4 tbsp of Cinnamon.
13. You need of Icing.
14. You need 1/3 cup of Milk.
15. You need 3/4 cup of Confectioner?s Sugar (icing sugar).
16. It's 3 tbsp of retained Filling.

No-Yeast Cinnamon Roll Biscuits instructions

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!.