Quick Cinnamon Biscuits

We are definitely cinnamon roll people. That's probably mostly my fault. Nope, blaming it on Mom. She was the one who got me hooked on the hot, fresh kind out of the oven. The over buttered/over sugared version they serve at the mall cannot compare. I love making them at home but come breakfast time there is usually not enough patience for me to get through the entire rising process. I tried these this morning and thought they were great! A little work getting the dough to roll but worth it!
Yield: 9 biscuits

Cinnamon Sugar Filling

• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg, (can be omitted)
  

Biscuit Dough

• 2 1/2 cups unbleached white flour
• 2 tablespoons brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups plus 1 tablespoon heavy cream

Icing

• 3/4 cup confectioners’ sugar
• 4 to 6 teaspoons milk or heavy cream

Preheat the oven to 400 degrees F.

For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.

For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.

Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.

Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.

For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.