50 Ratings
  • 5 star values: 31
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.

  • Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.

  • Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

276 calories; 14.3 g total fat; 15 mg cholesterol; 363 mg sodium. 35 g carbohydrates; 3 g protein; Full Nutrition


Reviews (42)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/16/2007
These were fabulous. I added 1/2 cup of sugar to the dough mix and only used 1/2 a cup of milk (Use butter not shortening). I added 1/2 cup more of brown sugar to the butter and cinnamon. The outcome was to die for!!! My suggestion is to not use the melted butter but use butter at room temp and spread with a knife over the dough.
(37)

Most helpful critical review

Rating: 2 stars
01/29/2010
I followed the recipes but just like some other comments that it's not possible to knead or roll the dough because it's too moist. I don't call them Cinnamon Rolls or Pinwheels. Strange recipe I think.
(2)
50 Ratings
  • 5 star values: 31
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/16/2007
These were fabulous. I added 1/2 cup of sugar to the dough mix and only used 1/2 a cup of milk (Use butter not shortening). I added 1/2 cup more of brown sugar to the butter and cinnamon. The outcome was to die for!!! My suggestion is to not use the melted butter but use butter at room temp and spread with a knife over the dough.
(37)
Rating: 4 stars
04/14/2003
FABOOO snack! MY family gobbled these down before I knew it! Very tasty. My suggestion is that u DONT use the muffin liners. The cinnamon turns into a carmel like substance and its VERY hard removing them..Otherwise it was pefect!!
(23)
Rating: 4 stars
04/14/2003
This recipe is great....the biscuit dough is just the type of dough I was looking for. I also did not use muffin tins....and I think next time I bake them I will add more cinnamon and use brown sugar with the white sugar to make them extra gooey!!
(19)
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Rating: 5 stars
05/18/2009
My husband really really liked these. He ate 5! He saw me making them and asked me to add pecans and really that was the only added ingredient. I don't pour in all of the milk at one time when making biscuits bread etc... because some days you need it all and some days you don't depending on the weather. I floured my parchment paper my hands the rolling pin for rolling out the dough and had no problem. When rolling the dough into the roll just use the floured parchment paper to roll and it won't be sticky. After it's rolled you might want to place in the fridge for a few secs to make slicing easy. I didn't use the muffin tins and only cooked half of the log. I made icing by using 1 cup confectionary sugar 1 tbsp vanilla and maybe one tablespoon of milk. (Add slowly until you get the consistancy you like.) Just drizzled it over hot rolls with a spoon and they were beautiful!
(18)
Rating: 5 stars
01/03/2005
Fantastic! So easy so good. Just a word- I used parchment paper on a jelly roll pan and they get a lot BIGGER so space them well and use butter for a great taste and texture!!
(10)
Rating: 5 stars
07/02/2005
These turned out way better than I thought they would. They were tender and flaky! I added about 1/4 c sugar to the flour mixture just to make sure the dough didn't taste like a biscuit. I also baked them on a sheet rather than in a muffin tin. They turned out great and didn't last through the day. The only negative thing about them is they lose the delicate texture several hours after baking. I guess that means we'll have to eat them all right out of the oven!
(10)
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Rating: 5 stars
10/14/2006
OMG! These are absolutely delicious!! I have searched long and hard for a cinnamon roll recipe that is quick and yummy and I found it. These taste like Pillsbury cinnamon buns! I was shocked at how easy they really were. Other reviewers have mentioned a problem with the dough being sticky and the dough being too salty-I had none of these problems I followed closely and they came out sinfully good! I added flour until it was the texture where I knew I was able to roll it easily. I would suggest to those add a little less salt next time and be patient with the dough until it is the consistency that you can work with... This is going to become my new "Holiday Morning Cinnamon Bun" recipe. I can not tell you how much time this recipe saves compared to your standard yeast roll recipes and is just as good if not better! Thanks a bunch-It's a definite keeper!!! =)
(8)
Rating: 4 stars
08/18/2009
First I divided the recipe in half. Didn't need 12 servings - though I'm sure we could have easily eaten more. I made a few slight changes. I added a teaspoon of white granulated sugar to the dough to sweeten it. I also reduced the milk by a third. I added a bit more brown sugar and melted the butter into it before spreading the mixture onto the rolled out dough. Rather than using muffin tins I greased a pie pan and fit them all into it. Worked out perfect. I will make these again.
(6)
Rating: 5 stars
01/13/2013
So good! Followed the advice of another reviewer and added a bit of sugar to the dough as well and used about half the amount of milk stated. Used milk to seal the edges. The texture is wonderful. Using some leftover dough I sprinkled sugar cocoa powder and a few chocolate chips then baked those as well. Also good. Will be making this again. Thanks for sharing.
(6)