Tuesday, May 24, 2011
For the Cinnamon Rolls
1 10-count package refrigerated biscuit dough
2 tablespoons unsalted butter, softened
3 1/2 tablespoons brown sugar
5 teaspoons cinnamon
For the icing
1 cup confectioners’ sugar
3 to 4 tablespoons milk
Dash vanilla extract
To make the cinnamon rolls: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Flatten each biscuit gently with your fingers and spread each one with a little butter, about 1/2 teaspoon each. Press about a teaspoon of brown sugar onto each biscuit, then sprinkle each one with about a half teaspoon of ground cinnamon, and roll the biscuits up. Pinch the ends a bit to help seal them closed, then cut each one in half. Place the rolls in a cluster, cut side down, on a baking sheet lined with parchment paper. Bake for 15 to 18 minutes. Allow to cool for two minutes on the sheet, then immediately remove them from the pan and place them on a wire cooling rack set over parchment paper. Allow to cool for another 5 minutes or so before icing.
To make the icing: Place the confectioners’ sugar in a medium bowl and whisk in 2 tablespoons of milk until smooth. Stir in the vanilla extract, then add more milk, 1 teaspoon at a time, until the desired consistency is reached. The icing should be thin enough to drizzle over the rolls, but not so thin that it is runny. Drizzle the rolls generously with the icing.