Description
These delectable cinnamon rolls make for the perfect holiday dessert or breakfast treat.
Ingredients
Scale
To Make with Pie Crust
- 11/4 cups all-purpose White Lily flour
- 1/4 tsp kosher salt
- 1/2 cup cold butter
- 1/4 cup ice water
To Make with Cresent dough
- 1 egg
- 2 1/2 cups Bisquick
- 1/3 cup milk
- 2 tbsp soft butter
- 1/4 cup sugar
- 2 tsp cinnamon
- 1/4 cup sugar
- 2 tsp warm water
For the Cinnamon Filling
- 3 TBSP butter, melted
- 1/3 cup light brown sugar
- 2 tsp cinnamon
Instructions
Pie Crust Way Directions
- Heat oven to 350 degrees.
- In a mixing bowl, combine your flour and salt. Cut in your cold, cubed butter until coarse crumbs form. Stir in water, a tablespoon at a time, until you are able to form the dough into a ball.
- Roll out dough to approximately 1/4″ thick on a floured sheet of wax paper or countertop. Spread melted butter to cover the entire pie crust sheet. Sprinkle brown sugar + cinnamon evenly across the entire surface and roll into a log.
- Cut off ends and cut log into slices approximately 1/2″ thick. Lay onto lightly greased cookie sheet and bake for approximately 15 minutes or until the rolls begin to turn the slightest brown + cinnamon mixture gets bubbly.
Cresent Dough Way Directions
- Heat oven to 400 degrees.
- Beat egg with a fork and combine with Bisquick and milk. Stir with fork.
- Turn onto cloth covered, lightly floured board. Knead dough lightly until smooth. Pat into a 10×8 inch rectangle. Spread with butter and sprinkle with cinnamon and sugar.
- Roll the dough longwise into a roll and slice into 3/4 inch to 1 inch slices. Place on ungreased jelly roll pan (as filling may run) and bake for approximately 15 minutes or until the crust begin to turn the slightest brown + cinnamon mixture gets bubbly.