Cinnamon “Roll” Biscuits with Icing

1. Preheat oven to 450ºF. Combine flour, baking powder, and salt. Cut 4 tablespoons of butter into the mixture to form crumbs.
2. Stir in milk just until the dough comes together. Do not overstir.
3. Knead 8-10 times. Roll into an 11×8″ rectangle approximately 1/2″ thick.
4. Melt the remaining 2 tablespoons butter and brush half of it onto the rectangle of dough, but leave about 1/2″ on the long end without butter for sealing.
5. Combine the sugar and cinnamon together and sprinkle over the butter. Press the mixture into the dough lightly with your fingers.
6. Starting with the long side towards you that has the cinnamon mixture on it and the 1/2″ without cinnamon away from you, roll up the dough like a jelly roll. Seal with dough with your fingertips.
7. Cut into 12 slices with a serrated knife or use unflavored dental floss.
8. Place into a greased 8×8″ square or 8-9″ round pan.
9. Bake for 16-20 minutes or just until golden brown on the edges.
10. Combine the powdered sugar, butter, milk and vanilla. If the icing is too thick, add additional milk 1 teaspoon at a time. Pour onto slightly cooled biscuits. Serve while warm.

Feel free to double the icing ingredients. I don’t like a whole lot of icing on mine.