Ok. You’ve probably heard of these before, right? But have you ever made them? Ohmygarsh are they ever De-to-the licious. I got the inspiration awhile ago and meant to do something similar with Grands biscuit dough, and while I haven’t tried it with the pre-made stuff, I’m going to make the assumption and think that it was good that I waited. I seriously cannot think of anything being better than these stinking things. I’m a little bit mad and a little bit in love with myself for trying them out. My waist hates it, but my mouth craves it.
What’s unique about them is you expect the chewy, doughiness of a regular cinnamon roll when you bite into it, but instead you’re hello’d by a tender flakyness, perfectly mixed with a bit of a salty dough to cut through the would-have-been extremely sweetness of the cinnamon sugar swirled insides and glaze.
What’s amazing about them is that they take a fraction of the time that homemade regular cinnamon rolls take to make. No “knead” to rise here! (You see what I did there? Classic.) If you’re an old pro at making homemade biscuits, this one’s for you.
This is going to be a step-by-step photo experience to show you just how simply it is. I’m not lying.
Start with 2 cups of flour
From one side, carefully start rolling it back. It might seem like it’s not very tight. That’s ok. They plump when they bake.
Prepare a cast iron skillet with a half a stick of melted butter and 1/4 -1/2 cup of brown sugar. It gives it a syrupy crunchy crust on the bottom that is to die feeeer.
Place rolls in the pan. It’s fine that they’re touching. Less brown edges which is good in my book.
(The Chef hates that little one stuffed in there. He wanted me to put a disclaimer noting that we too think it’s ugly. We’re sorry for it’s ugliness. It got eaten first.)
Bake in the oven at 425˚ for around 15 minutes. This really all depends on how thick you cut your rolls. Start at 15 and add minutes on from there. Easier to add on time than to take it off. Unless you’re Doctor Who.
It is easier to pull them out when they’re a little warmer, so if you feel the need to transfer, do it then. They are dainty petite little things, but fierce in flavor!
Let me know if you made them and what you think! Share the wealth with your friends! Lets make the “Binn Rolls” the next Cronut!! When they get crazy famous you an be like “yea I was apart of that” and gives yourself a pat on the back. While eating a binn roll.
Just a suggestion
-The Everyday Chef and Wife-
- Preheat oven at 425˚F
- 2 cups Flour
- 1 Tbsp Sugar
- 1 Tbsp Baking Powder
- 1 tsp salt
- 8 Tbsp butter [for dough]
- little less than 3/4 cup of milk
- 4 Tbsp butter
- 1/2 cup or so brown sugar
- about 2 tsp cinnamon
- 4 Tbsp butter
- 1/4- 1/2 cup brown sugar
- 1 cup powdered sugar
- 2 Tbsp milk/cream (adding more of either ingredient until mixture is runny but not super soupy. I've always wanted to say that.)
- Mix dry ingredients together and whisk. Cut in butter (at room temp) and using a fork or pastry cutter, cut until flour and butter are pea-size balls. Make a well and add in milk, adding a little at a time to make sure to not get dough too wet. (If that happens, add in a couple Tbsp of flour) Shape into a ball.
- Prepare counter top to roll out dough with a rolling pin. Roll out until about 1/8" or less. Spread on the 4 Tbsp of butter (adding more if needed), and a generous layer of brown sugar. Sprinkle on cinnamon in an even layer.
- Carefully roll dough into a log. If the log feels loose, it's ok. The rolls will plump when they bake. Taking floss, or thin kitchen twine, slip the thread under the log, bring up, cross over and cut/cinch down. Using a knife will flatten the log.
- Using a large cast iron, melt another 4 Tbsp of butter and sprinkle on brown sugar. Place rolls on top. It's ok if the cinnamon rolls touch. Bake for 15+min adding more time until rolls are golden brown.
- Make icing and drizzle over top. You can make more or less or none at all. It will always be good.