Cinnamon Roll Breakfast Cake

 

I saw something similar to this on Kevin and Amanda the other day. She used refrigerated crescent rolls.  

It did look rather scrummy, if I don't say so myself . . . but . . .

 

I didn't want to use refrigerated crescent rolls. I wanted to make something from scratch. Most of the ime I want to make things from scratch.

 We also don't have the same type of crescent roll dough here in the UK. Ours is more like real croissants. I didn't want that.

 

I used the concept on Kevin and Amanda, but I used my own buttermilk biscuit recipe for the dough, instead of crescent rolls.   

My mother always made cinnamon rolls using biscuit dough. It is what I grew up with. We always loved them. One thing I have learned in life, is this. Don't mess with perfection.

 

They turned out fabulously scrummy!  Probably quite a bit sturdier and filling than the ones on Kevin and Amanda . . . more like a coffee cake. 

With no additives and preservatives.  I think they're even better.  (I know, there's no modesty in my family!  I got it all!)



These are not at all difficult to make.  They actually go together very quickly. They don't call biscuits a quick bread for nothing.

They were also not hard to make.  They were baked and on the table in a jiffy too!



We were enjoying them in quick time. Faster than you can say Jack Rabbit.  Well, maybe not quite that fast, but you know what I mean.

These were buttery, cinnamony . . . flakey good.  YUM YUM!!



Todd loved them. So they are man pleasing. You can count on that!

 

I loved them. So they are also glutton pleasing. 

Something else you can count on.

 

Everybody loved them.  'Nuff said!



 *Cinnamon Roll Breakfast Cake*
serves 6 to 8
Printable Recipe

Golden brown and scrummy with lots of cinnamon flavour, a brown sugar topping and a vanilla glaze!  Best served warm.

280g of plain flour (2 cups)
1/2 tsp salt
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 TBS sugar
110g of white vegetable shortening, cut into bits (1/2 cup)
156ml of buttermilk (2/3 cup)
4 ounces butter, softened (1/2 cup)
50g of soft light brown sugar (1/4 cup, packed)
50g of white sugar  (1/4 cup)
1 tsp ground cinnamon

For the vanilla glaze:
130g of icing sugar, sifted (1 cup)
4 TBS heavy cream
1 tsp vanilla

Preheat the oven to 200*C/400*F/ gas mark 6.  Melt half of the butter in the bottom of a pie dish.  Stir in the brown sugar to combine.  Spread all over the bottom.  Set aside.

Sift the flour, baking powder, salt and soda into a bowl.  Cut in the shortening with a pastry blender, until the mixture resembles coarse meal.  Stir in the sugar.  Add the buttermilk all at once and stir with a fork, just until the dough comes together.  Tip onto a lightly floured surface and knead a few times.  Pat out into a 12 by 6 inch rectangle.  Spread with the remainder of the softened butter.  Mix the white sugar and cinnamon together.  Sprinkle this evenly over top.  Roll up tightly from the long side.  Cut into 8 slices with a sharp knife.  Place them, cut side down into the prepared pie dish.

Bake for  15 to 20 minutes, until golden brown and the brown sugar butter mixture on the bottom is bubbling up.  Remove from the oven and tip immediately onto a serving plate. 

Whisk together all the ingredients for the glaze until smooth.  Drizzle  half of this over top of the whole cake, reserving the rest for serving.  Serve warm, cut into wedges with the remainder of the glaze spooned over top. 

 

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