Cinnamon Rolls
- 1/2 batch buttermilk biscuit dough
- ½ cup butter, melted
- 1 ½ cup granulated sugar (bakers fine sugar preferred)
- 2 Tbsp cinnamon, more to taste
- ¼ cup cream cheese
- 2 Tbsp butter, softened
- 1 cup powdered sugar
- ¼ cup whole milk
Preheat oven to 350.
Place dough on a well-floured surface and roll out to ¼” thick. Combine butter, sugar and cinnamon in a small bowl and stir to combine. Pour half the mixture in center of dough and use a spatula to spread evenly across the surface.
Starting from one edge, roll up the dough. Use a knife to cut 1-2” sections of the dough off, and transfer, open sides up and down, into a muffin tin. Top each roll with a spoonful of the remaining cinnamon sugar mixture.
Place on a middle rack in the oven and bake for 10-15 minutes, until dough is cooked through and beginning to brown (pro tip: for extra-gooey rolls, err on the side of less time).
While rolls are cooking, cream butter and cream cheese in a stand mixer, then slowly add powdered sugar. When fully incorporated, slowly add milk until frosting is slightly runny.
When rolls are done, remove from oven and immediately top with a spoonful of frosting. Allow to cool for approximately 5 minutes, then transfer to a plate. Top with additional frosting as desired.
