The Best Biscuit Cinnamon Roll Recipe (2024)

FAQs

What is the secret to an excellent biscuit? ›

Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit. Our recipe asks you to the dough 10 times; this will create a cohesive dough with visible pieces of butter and sprinkles of flour.

Cinnabon's Secret Ingredient

But this isn't just any cinnamon. This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid.

The best flour for making biscuits is White Lily flour. It's not available everywhere, so the next best thing is King Arthur All Purpose flour. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast.

Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.

You will pour the heavy cream on just before baking the rolls, it creates even softer rolls with an extra gooey filling. We did a side by side taste test with and without heavy cream and everyone chose the heavy cream version it just gives them that little something extra.

Tips for Kneading Cinnamon Rolls by Hand:

ONLY add as much flour as needed to handle the dough. It's better for the dough to be sticky at the start than to add too much flour and wind up with dense rolls, instead of light and fluffy ones.

Cinnabon Caramel Pecanbon

That honor is reserved for the Caramel Pecanbon. The Caramel Pecanbon contains a whopping 1,080 calories, 51 grams of fat and 146 grams of carbs, only 3 of which are fiber (15). What's more, 75 of those 146 grams of carbs come from added sugars.

As a precautionary measure, our Cinnabon bakeries in the United States and in most of our international markets discontinued the sale of Cinnabon Stix pending confirmation from CSM that the potential source of peanut allergens had been contained and eliminated.

Wheat Farina, Sugar, Natural Flavors, Modified Corn Starch, Acetylated Monoglycerides, Salt, Cinnamon, Calcium Carbonate, Guar Gum, Defatted Wheat Germ, Dry Molasses, Xanthan Gum, Non Dairy Creamer (partially Hydrogenated Soybean Oil, Corn Syrup Solids, Sodium Caseinate (a Milk Derivative), Dipotassium Phosphate, Mono- ...

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

Use flour with low protein content

To make extra tender biscuits, you don't want to develop a lot of gluten. Flours with a higher protein content develop gluten more readily. To get the soft biscuits you're after, Catherine recommends using for an all-purpose flour with a small amount of protein.

Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. The not-so-secret ingredient they rely upon is soft wheat flour.

Overworking (or Underworking) the Dough

The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.