Mini Cinni Yogurt Biscuit Rolls Recipes

CHRISTMAS MORNING ROLLS

Steps:

• Arrange rolls in greased fluted tube pan. Sprinkle dry pudding mix over rolls.
• Cook butter and remaining ingredients over a low heat until sugar dissolves and mixtures bubbles; pour over rolls.
• Cover tightly with foil and let stand on counter over night.
• Next morning, remove foil and bake at 350 degrees for 30 minutes. Let stand 5 minutes, then invert carefully onto serving dish.

QUICK CINNAMON - NUT ROLLS

Steps:

• Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
• Rolls.
• Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
• Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
• Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
• Filling.
• Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
• Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.

CINNAMON BISCUIT ROLLS

Steps:

• Generously grease an 8x11 or 9x13 inch baking pan with butter.
• Cream 1/3 cup butter or margarine with the brown sugar and cinnamon.
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Cut in 1/4 cup butter or margarine until crumbly.
• Make a well in center of dry ingredients.
• Add cold milk all at once.
• Stir to form a soft dough.
• Turn dough out onto a lightly floured board.
• Knead 8 times- do NOT overknead!
• (This will make the biscuit dough tough.) Roll dough into rectangle about 12 inches long and 6 inches wide.
• Spread the cinnamon, sugar and butter mixture over the entire surface of the dough.
• Roll up as you would a jelly roll.
• Mark, and then cut 12 slices with a serrated knife.
• Place in greased pan.
• Rolls will touch slightly.
• Bake at 400 degrees for 20-25 minutes or until golden brown and bubbling.
• Turn out onto a wire rack to cool.
• (Line underneath the rack with paper towels to catch the gooey drippings).
• Combine the confectioners' sugar with the vanilla, and then add enough milk to make a thin glaze.
• Drizzle this over the rolls while still warm.
• Eat with a cup of tea or coffee and expect rave reviews from friends and family!

SPINACH AND CHEESE BISCUIT ROLLS

Steps:

• Preheat oven to directions on the crescent roll dough.
• Unroll the crescent roll dough until it is flat.
• Spread the cream cheese in a medium-thickness, even layer over the dough.
• Sprinkle frozen spinach liberally on top of the cream cheese.
• Roll the dough back together tightly, smooth edges of dough to keep any cracks from forming. Once rolled, slice into even pieces, smooth edges again. *To make slicing easier, you can put roll the dough into some foil and put it in the freezer for 10 minutes or so.
• Place slices on an ungreased cookie sheet, and bake according to directions on the dough package. Remove, let cool, and watch them disappear!

MINI CINNI YOGURT BISCUIT ROLLS

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, combine the first four dry ingredients.
• Cut the cold butter into the flour mixture using a pastry cutter or your fingers until there are no pieces of butter larger than a pea.
• Add the yogurt and stir until it comes together in a ball. Transfer it onto a floured surface.
• Knead the dough 5-10 times but no more. Roll your dough into a rectangle about 1/4-inch thick.
• Brush the dough with about half of the melted butter (reserving some for later).
• Mix the cinnamon and sugar together and sprinkle it liberally over the buttered dough.
• Roll the dough into a log. To make twelve rolls, cut the log in the center. Then cut each of those two pieces in the center. Then cut each of the four pieces you have into three equal slices.
• Take each roll and transfer into the cup of a standard greased muffin tin.
• Dot each of the tops of the rolls with the remaining melted butter. Sprinkle each roll lightly with sugar.
• Bake for 8-10 minutes.
• While the rolls are baking, in a small bowl stir together the cream cheese, powdered sugar and vanilla.
• When the rolls are golden brown, remove them from the oven and let them cool for a minute before removing from the muffin tin.
• Transfer the rolls, to a plate and spread with the cream cheese icing.
• Enjoy!