Biscuit Cinnamon Rolls

Cinnamon rolls

"We have hosted many overnight guests in our home. On Sunday mornings, we serve these tender little biscuits with fruit and coffee. When our daughter was going to Bible college, she would often bring home students for weekends, and they would wake to the smell of these cinnamon rolls coming out of the oven. This dough is very easy to make and rolls up and bakes quickly." Kathy McLellan. From Mennonite Girls Can Cook Celebrations.

Yields 12 rolls

Biscuit Dough

  • 2 cups / 500 ml flour
  • 2 tablespoons / 30 ml sugar
  • 1/2 teaspoon / 2 ml baking soda
  • 2 teaspoons / 10 ml baking powder
  • 1/2 cup / 125 ml butter, cold
  • 1 cup / 250 ml half and half (light cream)


  • 1/2 cup / 125 ml butter, room temperature
  • 1/4 cup / 60 ml sugar
  • 1/4 cup / 60 ml brown sugar
  • 1 1/2 tablespoon / 22 ml cinnamon
  1. Preheat oven to 400F / 205C.
  2. Combine dry ingredients for dough in a medium mixing bowl.
  3. Cut in cold butter until the mixture becomes fine crumbs.
  4. Using a fork, stir in the half and half until the dough comes together.
  5. Lightly dust a pastry mat or counter with flour. Gently knead the dough until smooth. Do not overwork it.
  6. Roll out dough into an 8 x 12-inch / 20 x 30-cm rectangle.
  7. Spread dough with room temperature butter.
  8. Mix together white and brown sugar and sprinkle over buttered dough. Sprinkle with cinnamon.
  9. Roll up dough in a jelly-roll fashion. Slice into 12 equal pieces, and place in a lightly greased or parchment-lined 9 x 13-inch / 22 x 33-cm baking pan.
  10. Bake for 12-14 minutes. Biscuits will be a light golgen brown.
  11. Remove from oven and transfer to a cooling rack.
  12. While still warm, drizzle with icing. Serve warm.


  • 1 tablespoong / 15 ml butter
  • 1 cup / 250 ml icing sugar
  • 5 tablespoons / 75 ml half and half (light cream)
  • 1 teaspoon / 5 ml pure vanilla extract
  1. Melt butter and pour over icing sugar. Stir in half and half and vanilla.
  2. Using a fork, mix well until mixture is smooth and makes a thick drizzle. Add a few more drops half and half to icing as needed. 

Recipe by Kathy McLellan. From Mennonite Girls Can Cook Celebrations, copyright 2013 by Herald Press, Waterloo, Ont.