Buttermilk Biscuit Cinnamon Rolls

1. Preheat oven to 450 degrees F. Grease two 9″round baking dishes.

2. Make the dough using a recipe for Buttermilk Biscuits (12 count). See related link.

3. Flour your work surface and roll the dough out into a large rectangular shape.

4. Pour melted butter over the dough and spread it around.

5. Sprinkle generously with brown sugar and cinnamon.

6. If using raisins or nuts, make a line of them down the length of the dough right next to the edge.

7. Start rolling the dough into a pinwheel, starting on the side with the raisins or nuts, working your way up and down the length of the dough. Pinch the ends together to seal.

8. Use a sharp knife or a bench scraper to cut the pinwheel into about 20 cinnamon rolls (they should be about 2-2.5″ thick).

9. Place the rolls into the two greased round pans, leaving a little space between them for rising. Push any raisins or nuts that are sticking out back down into the rolls.

10. Bake about 15 minutes, more or less. The brown sugar-cinnamon butter will be bubbling around the edges of the pan and the tops of the biscuits will be nice and golden-brown when they’re ready.

11. Cool slightly before serving. No need for icing in my opinion!