Biscuit Cinnamon Rolls
Submitted by sarahh on June 04, 2009 at 9:57 pm

1 ¾ cups flour *
½ teaspoon salt
3 teaspoons baking powder
¼ cup shortening
¾ cup milk

Filling:
2 tablespoons butter, melted
½-3/4 cup brown sugar, depending on preference
1 ½ teaspoons cinnamon

Icing:
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Preheat oven to 400 degrees. In a medium bowl, mix together flour, salt and baking powder. Cut in shortening until mixture looks like coarse crumbs. Make a well in the center and add the milk all at once. Mix well, until a stiff dough forms.

Turn out onto floured surface and knead briefly, about 10 turns. Pat or roll into a rectangle about ½ inch thick. Brush or drizzle surface with melted butter, saving any extra for the icing. Sprinkle evenly with brown sugar and then cinnamon. Roll up fairly loosely, starting with long side and pinch seam closed with fingers. Cut into 12 pieces and place, cut side up on a greased baking sheet (or lined with parchment). Leave about an inch between the rolls, or place them farther apart if you like crispier sides.

Bake 12-15 minutes, but watch closely so any leaking filling doesn't burn.

While rolls are baking, make icing. Using any remaining melted butter (I usually use the same bowl I melted the butter in), stir together the powdered sugar and vanilla. Add the milk gradually until a thin icing forms. Better to start with less milk and add more to avoid lumps.

Remove hot rolls to plate and drizzle with icing. Serve warm.

*Can use up to ¾ cup whole wheat or barley flour, with no other changes.
Makes 12.