Sometimes, there’s just nothing better than a warm, sweet, sticky cinnamon roll. But who has time to plan out making them with yeast? These quick, no yeast cinnamon biscuits from Ezra Poundcake are just as tasty as a cinnamon roll (a little bit less sweet) but take half the time. I adapted the recipe to be of a fat free variety..gives me reason to have two! 😉
Quick Cinnamon Biscuits
(yields about 9 biscuits)
Cinnamon Sugar Filling
1/4 cup brown sugar
2 t cinnamon
1 t nutmeg
2 1/2 cups white whole wheat flour
2 T brown sugar, packed
2 t baking powder
1/2 t salt
1 cup milk
1-5.3 oz container of plain greek yogurt
6 T confectioner’s sugar
4-6 t milk
Preheat the oven to 400 ºF.
For the filling: In a small bowl, combine the cinnamon, brown sugar and nutmeg. Set aside.
For the dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Whisk the greek yogurt into the milk. Add the yogurt/milk mixture 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 (it will be a bit sticky).
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. 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.