I am in total agreeance with LordOmar, those prepackaged tubed cinnamon rolls you buy at the grocery store are a measley excuse for an honest to goodness cinnamon roll. Here's my own twist on these delectable nummies. They're really more of a biscuit-ey texture than the springy roll most of us are used to and has a cardomom flavored icing similar to that what you would see on a petit four, it sets up more solid than the usual glaze. I am in no way knocking the traditional ooey gooey cinnamon bun, simply adding my own pittance to the mix as another spin on the traditional favorite.

Cinnamon Biscuit Rolls with Cardomom Icing

Ingredients:

* a good substitute for buttermilk is soured milk. To sour pastuerized milk add 1 tbsp. of white vinegar or lemon juice to 1 cup of milk and let stand at room temperature for 15 minutes

icing:

Directions:

  • Combine flour, baking powder, salt and baking soda in a medium bowl andm ix thoroughly. Stir in vegetable oil. Add buttermilk and stir until just blended.
  • Knead dough on floured surface until smooth. Roll dough into a large rectangle.(approx 15x18 in.)
  • Preheat oven to 400 degrees. Grease a 9 in round plan lightly.
  • Spread butter over dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle lengthwise, jelly roll style, and pinch seam to seal.
  • Cut roll into 1 1/2 -2 inch slices. Arrange slices, cut side up on the ends, in greased round pan.
  • Bake 15-20 mins. or until lightly browned.

icing:

  • Combine granulated sugar, cream of tartar, cardamom and water in a sauce pan.
  • Bring to a boil and boil without stirring until mixture becomes a thin syrup. (226 degrees on a candy thermometer)
  • Cool till just above lukewarm (100 degrees on a candy thermometer) then gradually until mixture is thick enough to coat the back of a spoon. Use while warm or reheat in double boiler over simmering water.

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