Tea Biscuit Cinnamon Rolls Recipes

CINNAMON BISCUIT ROLLS

Steps:

• Generously grease an 8x11 or 9x13 inch baking pan with butter.
• Cream 1/3 cup butter or margarine with the brown sugar and cinnamon.
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Cut in 1/4 cup butter or margarine until crumbly.
• Make a well in center of dry ingredients.
• Add cold milk all at once.
• Stir to form a soft dough.
• Turn dough out onto a lightly floured board.
• Knead 8 times- do NOT overknead!
• (This will make the biscuit dough tough.) Roll dough into rectangle about 12 inches long and 6 inches wide.
• Spread the cinnamon, sugar and butter mixture over the entire surface of the dough.
• Roll up as you would a jelly roll.
• Mark, and then cut 12 slices with a serrated knife.
• Place in greased pan.
• Rolls will touch slightly.
• Bake at 400 degrees for 20-25 minutes or until golden brown and bubbling.
• Turn out onto a wire rack to cool.
• (Line underneath the rack with paper towels to catch the gooey drippings).
• Combine the confectioners' sugar with the vanilla, and then add enough milk to make a thin glaze.
• Drizzle this over the rolls while still warm.
• Eat with a cup of tea or coffee and expect rave reviews from friends and family!

CINNAMON ROLL BISCUITS WITH SWEET TEA CARAMEL

Steps:

• For the biscuits: Preheat the oven to 400 degrees F.
• Whisk together the flour, baking powder, 1 tablespoon of the sugar, and the salt in a medium bowl. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles a coarse meal (using your fingers will yield a more cake-like texture). Make a well in the center, pour in the milk and stir until just combined.
• Turn the dough out onto a floured work surface and knead 5 or 6 times. Roll into a 10-by-14-by-1/4-inch rectangle.
• Mix together the mascarpone, cinnamon and the remaining 3 tablespoons sugar in a small bowl until well combined. Gently spread the mixture onto the rolled-out biscuit dough, leaving a 1/2-inch border. Sprinkle with the raisins and then roll the dough into a long cylinder. Transfer to a baking sheet and freeze for 20 minutes.
• Set the dough cylinder on a floured work surface and slice into 8 equal pieces. Place cut-side down on a parchment-lined baking sheet, spaced 1 1/2-inches apart. Use the palm of your hand to gently press the biscuits into 1-inch-thick disks.
• Bake until the tops start to brown, 20 to 25 minutes.
• For the caramel: Whisk the cream and the instant tea together in a small bowl until the tea has dissolved (or add to a Mason jar and shake).
• Without stirring, heat the sugar in a dry pan over medium heat until liquefied and starting to brown, 6 to 10 minutes. (When the edges begin to brown and the sugar is liquid, go ahead and stir to ensure even browning.) Continue cooking until copper colored, 1 to 4 minutes. Immediately turn off the heat and VERY CAREFULLY stir the cream-tea mixture into the hot sugar. Add the vanilla and stir until smooth. (If lumps form, turn the heat back on to low and stir until dissolved.) Set aside to cool a bit.
• Drizzle the biscuits with the caramel and eat as soon as cool enough not to burn the roof of your mouth.

CINNAMON RAISIN BISCUITS

Steps:

• In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

TEA BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
• Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
• Bake for 12 to 15 minutes. Serve warm.

CINNAMON TEA ROLLS

Steps:

• Unroll crescent dough into one rectangle; seal perforations. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut into four slices. , Place rolls, pinched side down, in ungreased muffin cups. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners' sugar and orange juice; drizzle over rolls.

BISCUIT CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
• Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
• Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
• Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
• Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.