Schoolhouse Quick Sweet Rolls

This morning I intended to make a big batch of cinnamon rolls to carry over to friends who are painting their new house, but the morning got away from me (thanks a lot, cozy fire!). So instead of doing a yeast dough I quickly put together something I'd never made before. And I will be making them again!

I simply took a double batch of biscuit dough and rolled it into a large flat rectangle, spread it with softened butter, sprinkled it heavily with brown sugar and cinnamon, before rolling it up into a log and slicing it in half-inch slices (just like cinnamon rolls) to bake in a greased pan. The whole process took less than half an hour, and they were perfect for a cold wet work day.

These would also take kindly to the addition of raisins, dried cherries, chopped dried apricots, walnuts, or pecans, I think. Or all of the above. And in case you don't have a good biscuit recipe, here's the one I use from the back of the baking powder can:

*Dependable Biscuits*

Mix:

2 1/4 c. white flour
1 T. baking powder
1/2 t. salt

Fluff together with pastry blender. Then cut in:

1/2 c. shortening

Pour:

1 .c milk (can use rice or soy to keep dairy-free)

over mixture. With hands or rubber spatula, gently mix until it holds together as a dough. I never roll mine out, just grab off chunks and roughly shape into biscuit shapes by hand. Lay on an ungreased cookie sheet and bake at 450 for about 10 minutes.