Ww Cinnamon Rolls
Submitted by DianeBellerose
Quick cinnamon rolls using refrigerated biscuit dough filled with brown sugar, raisins, and cinnamon. Ready in 40 minutes with simple powdered sugar glaze.
YIELD
10 servingsPREP
20 minCOOK
10 minREADY
40 minThese Weight Watchers-style cinnamon rolls take the ultimate shortcut by starting with refrigerated buttermilk biscuits instead of yeast dough, cutting the usual hours-long process down to less than an hour.
Each biscuit gets flattened, brushed with melted margarine, and sprinkled with brown sugar, cinnamon, and plump raisins before getting rolled up jelly-roll style.
They bake in just 8 to 12 minutes until puffed and golden, then get brushed with a simple powdered sugar glaze that seeps into all the crevices.
It’s the kind of recipe that makes weekend brunch feel doable even when you hit snooze too many times.
Kitchen Tips
- Flatten biscuits evenly to 3-inch circles for uniform rolling and baking
- Brush margarine all the way to edges so filling sticks and doesn’t fall out
- Roll tightly starting from one edge to keep filling secure inside
- Place seam-side down in pan so rolls don’t unravel during baking
- Glaze while still warm so it melts slightly and soaks into the rolls
Variations
- Swap raisins for mini chocolate chips or chopped pecans
- Add ¼ teaspoon orange zest to glaze for citrus twist
- Use cream cheese mixed with powdered sugar instead of simple glaze for richer topping
Ingredients
Directions
equal amount of sugar mixture. Preheat oven to 400℉ (200℃).
Spray 8×8×2 inch baking pan; set aside.
Separate biscuits; using fingers, flatten each into 3 inch circle.
Brush each circle with an equal amount of the margarine, sprinkle each with ¼ teaspoon brown sugar and an equal amount of cinnamon, then top each with 1T raisins.
Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan.
Bake until rolls are puffed and golden brown, 8 to 12 minutes.
Transfer pan to wire rack and lets rolls cool in pan.
In small bown or cup combine remaining 2½ teaspoon brown sugar and the powdered sugar, add water, 1 teaspoon at a time, stirring constantly until mixture is smooth and syrupy.
Remove rolls to serving platter, brush each with an equal amount of sugar mixture.
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