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Butter Rolls
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Cinnamon Butter Rolls

This variation of Cinnamon rolls combines uses biscuit dough for the rolls and is baked in a custard. The result is a dessert that you never knew you needed.
Course Dessert
Cuisine American
Keyword custard, Non-yeasted
Prep Time 30 minutes
Cook Time 45 minutes
Servings 12 rolls

Equipment

  • 1 Food Processor optional
  • Rolling Pin Wine bottle works in a pinch
  • 9x13 pan metal, but glass will work, just drop the oven temp 25 degrees

Ingredients

The Dough

  • 360 grams AP flour
  • 18 grams granulated sugar
  • 22 grams baking powder
  • 2 grams cinnamon
  • 4 grams salt
  • 84 grams cold butter 6 tbsp
  • 237 ml buttermilk or whole milk

The Filling

  • 112 grams butter, room temperature 1 stick, the softer the better but not melted
  • 80 grams brown sugar
  • 2 grams cinnamon
  • 1 gram nutmeg optional
  • 1 gram salt

The Custard

  • 14 oz sweetened condensed milk
  • 473 ml whole milk
  • 90 grams powdered sugar
  • 28 grams butter 2 tbsp
  • 1 pinch salt
  • 5 ml vanilla extract

Instructions

Making the rolls

  • Preheat the oven to 350 degrees Fahrenheit
  • Whisk the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the 84 grams of butter into small pieces and add to flour mixture.
  • Using your fingers, crumble the butter until it resembles its the size of breadcrumbs, or in my case, its pancake flat and pretty much broken up. If you have a food processor, this is the place to use it.
  • Pour in the milk or buttermilk and whisk with a fork until a dough forms. Place in the fridge while you make the filling.
  • In a small bowl, add the brown sugar, cinnamon, nutmeg, and salt and stir to combine.
  • Flour a work surface and turn out the dough. Using a rolling pin, roll the dough out into a 12"x15" rectangle.
  • Spread the soft butter onto the top of the dough and then sprinkle the brown sugar mixture on top.
  • Starting on the short end of the dough, tightly roll the dough into a log and place seam side down.
  • Cut the log into 12 even pieces and lay flat in the 9x13 pan

Making the Custard

  • Add the condensed milk, whole milk, powdered sugar, butter, and a pinch of salt to a sauce pan. Heat over medium heat until the sugar is dissolved and the custard begins to bubble.
  • Remove the pan from the stove and stir in the vanilla extract.
  • Pour the mixture over the rolls in the pan. It will seem like there's too much custard, don't worry, add it all in there.

Baking Instructions

  • Bake for 45 minutes or until the rolls are puffy and golden and the custard is starting to caramelize.
  • Let the rolls cool for a minute and then serve with a scoop of the custard.
  • Cover and refrigerate the leftovers, if any.