Cinnamon Biscuits made easy

This recipe makes 12 small cinnamon biscuits. Thanks to the advice of my

friend Carol in Calgary, I cut the recipe in half which makes it alot easier to make. Hope you enjoy. This batch is going over to my friend Linda Billett who just yesterday lost her little puppy, Hudson. This is a very hard time for people and I hope these recipes help just a little.  Stay safe everyone!

Equipment needed:
muffin tin, or cake pan
pastry cutter (see pic  below)
hand mixer or stand mixer (optional but convenient)

Biscuit dough:

1/2  cup cold butter (1/4 of a pound)

2  1/2 cups  flour – all purpose

1  1/2  tbsp. baking powder 

2  tbsp. granulated sugar

1/2   tsp. salt

1 cup warm water

Cinnamon Topping:
1 cup brown sugar
1 tbsp. cinnamon
1/2  cup very soft butter , not melted but very soft. I have to put mine butter in a warm, turned off toaster oven so that it gets soft, you may want to microwave for 10 sec. at a time, but don't melt it.

Assembly for the dough:

1. Combine dry ingredients in a large bowl.

   

   pastry cutter

2. Add cold butter and cut into the flour mixture with a pastry cutter or with a hand mixer.
3. Mix until course, the butter will be pea size when it is mixed properly.
4. Add warm water and mix until the dough comes together. This is best done by hand. Knead a few times to ensure that the dough is smooth.
5. Remove from the bowl and place on floured cutting board or counter.

Assembly of the cinnamon biscuits below.

1. Roll out dough into a rectangle with a rolling pin to approximately 10 1/2 inch X 16 inch long .  The dough does not have to be perfectly shaped.
2. Spread the soft butter onto dough making sure all surfaces are covered.
3. Sprinkle on the brown sugar and the cinnamon.
4. Roll dough up into a log roll.
5. Cut into 10-12 equal pieces with a knife.
6. Place into a greased muffin tins or a large baking dish.
7. Bake for 20 minutes @ 375° 
8. Remove from the oven and take each biscuit out of the pan almost immediately or the biscuit will stick to the pan and it will be very hard to remove.
9. Serve hot.

Glaze as a topping on baked cinnamon biscuits.

the glaze should be runny

1 cup icing sugar
1/4 tsp. vanilla
5 tsp. water
Mix in a small bowl and drizzle over the hot cinnamon biscuits after you have taken them out of the pan. Jonathan reminded me yesterday that this is how we finished off the biscuits when they came out of the oven at Miriam's.

Pastry Cutter Substitutes (thanks to The Spruce Eats)

A few kitchen tools can be used instead of a pastry cutter. You'll simply want to follow a few tips to make them work out as well and maintain the desired effect for your recipe.

• Fork: Cut the butter (or whatever fat you're using) into small pieces. Add it to the bowl with your flour and other dry ingredients. Then, use a fork to mash the butter into the flour until you achieve a crumbly consistency.
• Butter Knives: Add small pieces of butter to the bowl of ingredients and hold one butter knife in each hand. Work both knives over the ingredients until the butter and dry ingredients are well combined.
• Food Processor: Pulse the butter and dry ingredients in your food processor until you achieve a nice, crumbly texture. It won't take long, so be careful not to overwork the dough.
• Your Hands: Work the butter into the flour with your hands. Just squeeze the ingredients between your fingers to break up the butter and bring everything together. Use cold hands and try work quickly, so the butter doesn't melt.
• Cheese Grater: Grate the butter with a box grater, then mix it into the dry ingredients. Use cold butter, so it grates easily. You even can use frozen butter.