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When I was younger, my mom and I would make cinnamon rolls using Bisquick batter. These weren’t fluffy, yeasty cinnamon rolls that rose to cinnabun heights and involved tortured waiting for dough to rise and all that nonsense. Nope, these were quick, down and dirty, biscuity cinnamon rolls. Delicious and easy; also, perfect for feeding hungry teenage boys. No, I do not personally have teenage boys, but I did grow up with a pack of boys so I learned early on that teenage boys are always hungry and that sometimes finishing off the leftover chinese food in my mom’s fridge didn’t stave off that boy hunger. You know, I think my love of cooking and feeding people stems partly from those days. There are very few people more appreciative and satisfying to feed than teenage boys.

I’ve been thinking about putting those cinnamon rolls up on the blog for a while now, but I’ve never remembered to buy bisquick while out at the grocery store. After a decent period of forgetting to buy bisquick, I decided to roll with the lack of it. After all, there’s nothing that magical about bisquick, it’s just easy. So I decided to make my biscuit cinnamon rolls from scratch. Unfortunately, I don’t have any buttermilk at the moment, but, thanks to Chobani, I have an excess of yogurt taking up real estate in my fridge. (For an explanation, see Greek Yogurt Panna Cotta with Brandied Peach Compote.) So I decided to make my biscuit cinnamon rolls with yogurt.

The whole thing took a little more effort than using bisquick, but only a little. I’ll take the extra work in exchange for knowing exactly what’s going in my delicious, indulgent cinnamon rolls.  And yes, while the memory of my childhood bisquick cinnamon rolls will always remain fondly entrenched in my memories, these were better. They were fluffier, moister, richer and just generally tastier. So I highly recommend them, especially if you don’t have time to let dough rise due to a horde of hungry teenagers.

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Cinnamon Rolls
2 C Flour, plus more for dusting. Serious dusting.
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 C Sugar, divided
1 1/4 tsp Salt, divided
2 C Greek Yogurt, fat free
8 Tbsp (1 stick) Butter, divided: 6 Tbsp chunked and very cold, 2 Tbsp melted
1 1/2 Tbsp Cinnamon

Icing
1 C Powdered Sugar
1 Tbsp Butter melted
2 – 4 Tbsp Milk

 

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Start out by preheating the oven to 375ºF.

Sift together the flour, baking powder, baking soda, 1/4 C sugar and 1 tsp Salt. If you are using kosher salt, as well you should, it probably won’t go through the sieve, so just whisk it in with everything else afterwards.

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Cut the 6 Tbsp of cold, chunked butter into the flour until only small bits remain.

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Fold in the 2 C of greek yogurt and then turn the dough out onto a very well floured surface. It will be very sticky and you may want to coat your hands in flour as well. Gently pat the dough out into a rectangle and then fold the sides in on each other like a tri-fold wallet. Fold the dough in half again, this time with the top and bottom touching rather than the sides. Pat the dough out again and repeat the folding process. Feel free to sprinkle flour on the top as needed to keep the dough from sticking to everything.

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Pat the dough out until it is about 1/2 inch thick.

 

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 Brush the dough with the 2 Tbsp of melted butter. Mix the remaining 1/4 C of sugar and  cinnamon together and then liberally sprinkle the buttered dough with the cinnamon sugar. You’ll probably have some cinnamon sugar left over. If’s okay, hang on to it for cinnamon toast!

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Gently roll up the rough so you end up with one long roll. Cut the roll into approx 3/4″ slices. I find that a bench knife works very well for this.

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Place the cinnamon rolls  on a parchment lined baking sheet so that they are just touching. This will help them rise up nicely. Throw them in a 350ºF oven for approximately 20 minutes.

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While the cinnamon rolls are cooking, prep the icing by mixing the powdered sugar and melted butter together. Add the milk, 1 Tbsp at a time, until the icing reaches a nice pouring consistency without becoming too thin.

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This is what the cinnamon rolls should look like when they finish cooking: nicely risen and starting to brown.

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Pour the icing over the cinnamon rolls while they are still warm.

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After letting the iced cinnamon rolls cool for a while, gently break them apart. You may want to use a knife or spatula to help you separate the rolls.  Then take a little (or big) bite of heaven. Trust me, it’s entirely possible that 15 minutes later you’ll find yourself with a giant empty glass of milk, your face and hands covered in icing and the pile of cinnamon rolls reduced to a few delicious crumbs. But I would know nothing about that… Nope. Not me.

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Greek Yogurt Biscuit Cinnamon Rolls
 
Recipe By:
Ingredients
  • Cinnamon Rolls
  • 2 C Flour, plus more for dusting. Serious dusting.
  • 1 Tbsp Baking Powder
  • ½ tsp Baking Soda
  • ½ C Sugar, divided
  • 1¼ tsp Salt, divided
  • 2 C Greek Yogurt, fat free
  • 8 Tbsp (1 stick) Butter, divided: 6 Tbsp chunked and very cold, 2 Tbsp melted
  • 1½ Tbsp Cinnamon
  • Icing
  • 1 C Powdered Sugar
  • 1 Tbsp Butter melted
  • 2 - 4 Tbsp Milk
Instructions
  1. Start out by preheating the oven to 375ºF.
  2. Sift together the flour, baking powder, baking soda, ¼ C sugar and 1 tsp Salt. If you are using kosher salt, as well you should, it probably won't go through the sieve, so just whisk it in with everything else afterwards.
  3. Cut the 6 Tbsp of cold, chunked butter into the flour until only small bits remain.
  4. Fold in the 2 C of greek yogurt and then turn the dough out onto a very well floured surface. It will be very sticky and you may want to coat your hands in flour as well. Gently pat the dough out into a rectangle and then fold the sides in on each other like a tri-fold wallet. Fold the dough in half again, this time with the top and bottom touching rather than the sides. Pat the dough out again and repeat the folding process. Feel free to sprinkle flour on the top as needed to keep the dough from sticking to everything.
  5. Pat the dough out until it is about ½ inch thick.
  6. Brush the dough with the 2 Tbsp of melted butter. Mix the remaining ¼ C of sugar and cinnamon together and then liberally sprinkle the buttered dough with the cinnamon sugar. You'll probably have some cinnamon sugar left over. If's okay, hang on to it for cinnamon toast!
  7. Gently roll up the rough so you end up with one long roll. Cut the roll into approx ¾" slices. I find that a bench knife works very well for this.
  8. Place the cinnamon rolls on a parchment lined baking sheet so that they are just touching. This will help them rise up nicely. Throw them in a 350ºF oven for approximately 20 minutes.
  9. While the cinnamon rolls are cooking, prep the icing by mixing the powdered sugar and melted butter together. Add the milk, 1 Tbsp at a time, until the icing reaches a nice pouring consistency without becoming too thin.
  10. This is what the cinnamon rolls should look like when they finish cooking: nicely risen and starting to brown.
  11. Pour the icing over the cinnamon rolls while they are still warm.
  12. After letting the iced cinnamon rolls cool for a while, gently break them apart. You may want to use a knife or spatula to help you separate the rolls. Then take a little (or big) bite of heaven.
 

 

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