by Texas Homesteader ~
I tried unsuccessfully for years to make delicious homemade biscuits for RancherMan. When I say unsuccessfully, I mean they always turned out too dry & crumbly. Or with not enough flavor. Or just plain blahhhhh…. But I’ve finally stumbled upon the secret of delicious, moist, flavorful homemade biscuits! I make them often for RancherMan and sometimes I put jalapenos & cheese in them too!
But recently I was serving him breakfast in bed for his birthday and he requested eggs, bacon, gravy and homemade biscuits. As I rolled them out I found I had some dough leftover (as I always do!) Usually I’ll cut them into more biscuits and place them on a piece of aluminum foil to cook right alongside the others. But I wonder if I could make something different with this small amount of leftover biscuit dough. I wonder if I can sweeten it & make a few cinnamon rolls? Hummm…
Leftover Biscuit Dough Into Cinnamon Rolls
So after I’d patted the dough out and cut them into biscuits I gathered all the trimmings and rolled them together. I added about 1/2 cup sugar & kneaded it all together. This will lightly sweeten the dough. Don’t worry – more sweet is coming along!
Then I rolled out the dough again, this time rolling it as flat as I could comfortably get it. I used a repurposed bred bag between the dough & my rolling pin to make this task easier. Finally I got it down to about 3/4″ thick. Since this is just biscuit dough, I sprinkle the flattened dough liberally with cinnamon & sugar to sweeten it more.
Then I dot the surface with butter. I’m pretty liberal with this as well since my cinnamon rolls won’t be a light fluffy yeasty bread, but heavier biscuit bread. I want the butter to melt & soften my cinnamon rolls.
Rolling Dough, Cutting Cinnamon Rolls
Now I roll the dough into a long log. I cut the log into about 1″ to 1.5″ rounds and place them in one of my grandmother’s Corning Ware dishes. Then right before placing them in the oven alongside my homemade biscuits, I sprinkle the exposed surface with more cinnamon & sugar and dot each one with a small amount of butter.
The butter will melt through the middles adding a little extra mmmmmmmm! That leftover dough makes a small pan of about 4-6 cinnamon rolls – perfect for us! Now I simply place them into my oven at the same time I place my skillet of biscuits and they both cook at the same time.
Simple Mix-n-Spread Icing
When they come out of the oven I want a little drizzly icing for the tops. So I stir up about a cup of powdered sugar, a few drops of vanilla extract and a couple of drops of milk – just enough to make the icing thick enough to stay on top of the cinnamon rolls but thin enough to drizzle. Per-FECTION!
When I serve my handsome man his special breakfast there will be biscuits & gravy, eggs and bacon. And then I have a little sumpin-sumpin extra – decadent homemade cinnamon rolls. He LOVES those!
I’m thinking next time I might roll in some of my homemade apple pie filling to make an apple frittery kind of delight, whaddya think? The apples could add some of the moisture that the excess butter was doing in this version. I think it might be delicious, so I’ll try that next time.
In the meantime I love that I’ve figured out something very fun, delicious and quick to make good use from that leftover biscuit dough. He requests cinnamon rolls every time now! So if you are making homemade biscuits and wondering what to do with that extra dough, give it a try! Since there are so many variables (How much dough you have leftover, how sweet you like your cinnamon rolls, etc) there’s really not a recipe, per se. But here’s the quick instructions as I made ’em.
Leftover Biscuit-Dough Cinnamon Rolls
Really it’s just this easy:
- Leftover Biscuit Dough
- Butter To Taste
- Cinnamon to taste
- Sugar To Taste
Roll leftover biscuit dough approximately 3/4″ thick. Dot with butter. Sprinkle liberally with cinnamon & sugar.
Roll dough tightly into long log. Cut 1″ to 1.5″ disks from log and place cut side down into hot buttered baking dish. Repeat until log is completely cut. Place a small pat of butter on top of each cinnamon roll and place into oven. Bake alongside your biscuits (mine bake in about 15 minutes at 450 degrees)
Top with frosting made of powdered sugar, a few drops of milk and a few drops of vanilla extract if desired.
Other Favorite Breads
- Soft Sandwich Bread
- Oatmeal Sandwich Bread
- No-Knead Rosemary Skillet Bread
- No-Knead Boule Bread
- Jalapeno/cheese Yeast Bread
- Basic Beer Bread
- Rosemary/Cheddar Beer Bread
- Pesto Beer Bread
- Homemade Country-Style Buttermilk Biscuits
- Leftover Biscuit Dough Cinnamon Rolls!
- Snappy Jalapeno/Cheese Biscuits
- Jalapeno Cornbread
- Corn Dodgers – A Delicious Accident
- Mix-n-Pour Tortillas
- Easy Corn Tortillas
- Sweet Pumpkin Bread
- Cantaloupe Bread w/Pecan Praline Glaze
- My Favorite Bread-Making Kitchen Feature
- Homemade Bread-Making Shortcuts, Tips & Tricks
Other Planned Leftover Posts
- Planned Leftovers: Easy Slow-Cooker Pork Roast
- How To Quickly Shred Leftover Roast
- Fast Food: Remaking Leftover Steak & Veggies
- Leftover Biscuit Dough? Make Cinnamon Rolls!
- Hearty Stew – Quickest Planned Leftover Meal Of All
- Pulled Pork Enchiladas From Leftover Roast
- Planned Leftovers: Carnitas Tacos From Pork Roast
- Chicken Tortilla Soup From Leftovers
- Using It ALL – The Art Of Eliminating Leftover Food
…and MUCH MORE!
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