Reviewed: Aug. 10, 2009

These were really good — similar to a less sweet version of a cinnamon roll. I made these as stated with the exception of using butter in place of butter-flavored shortening (I never use shortening!). Make sure to roll the long side of the dough up and not the short side :). When I rolled mine out and cut into 12 slices, they looked pretty small, but don’t worry, they will rise! Delicious and easy!

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 28, 2009

I have not made these cookies, but the women in our family used to make these from left over dough after the pies were done. It stems back many generations and in french families, they are called "pete de soeur". Delicious.

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Kamal

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Reviewed: Jun. 27, 2009

Excellent! I put a teaspoon of vanilla and a half teaspoon of almond extract in the biscuit dough. To die for! I can't have cinnamon, so I left that out and the inside of the rolls turned out like brown sugar caramel. We really loved this recipe and will make it often.

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Becca

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Reviewed: Jun. 27, 2009

Family loved, not too sweet. I drizzled a simple powdered sugar and milk glaze on top.

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WarTater

Cooking Level: Intermediate

Living In: Pinedale, Wyoming, USA

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Reviewed: Jun. 27, 2009

I was anxious to try this recipe since I always make pinwheels with my left over pie crust and these sounded similar. They were excellent. Believe it or not, I was out of milk this morning but I did have buttermilk so I substituted that. And I noticed that I needed to add a little more buttermilk than the 2/3 cup that recipe called for in order to make a good dough. But I didn't measure it. Another 'glob' maybe? I'm so pleased to have a cinnamon roll recipe that didn't require yeast and proofing. Not sure why some people weren't happy with the results. I was and will definitely make again!! Thanks for sharing!!

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Julie

Cooking Level: Expert

Living In: New Brighton, Pennsylvania, USA

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Reviewed: Jun. 26, 2009

These have the texture of a biscuits but look like a cinnamon roll. They were fast and easy to make. I had no trouble rolling or cutting them. My only change was to use 1/4 c. butter & 1/4 c. shortening because I didn't have the butter flavored shortening. It seemed to work fine. Also, next time I may cut the cinnamon to 4 tsp and increase the brown sugar. Thanks for an easy sweet treat!

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CHRISCOOKING

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Jun. 26, 2009

Though they were a bit sweet to be a biscuit to have with dinner they were still very delicious. The biscuits actually make great little cakes to top with fruit and whipped cream for a yummy summer dessert!

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KTW

Cooking Level: Intermediate

Living In: Holland, Michigan, USA

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Reviewed: Jun. 25, 2009

Rating reflects on most of the recipe idea but I do not use the cream of tartar which can be drying. Might be the reason some had trouble rolling them out. Also, try and use unsalted butter - makes difference to texture and flavor. Have a wonderful flavor and just as good as cinnamon rolls.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 2, 2009

They were tasty, but very dry. I followed another reviewer's advice and doubled the cinnamon/brown sugar mixture to line the bottom of the pan, and that made it a little better, but only on the bottom. With some editing I may make this again.

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Nikki

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2008

I've made these twice, and we really like them! I only gave 4 stars, because it seems like there should be icing or something to make it complete. Very easy!

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

These are soooo good! They taste like the cinnamon rolls you make from Bisquick. YUMMY! I can never get the yeast right in regular cinnamon rolls, but I don't have to worry anymore. I used regular Crisco b/c I didn't have butter flavor. I made everything up the night before, sealed it up in plastic wrap, and then cut the biscuits off the roll in the morning. Perfect before school! Thank you!!

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Sue

Cooking Level: Expert

Living In: Saint Cloud, Florida, USA

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Reviewed: Oct. 23, 2007

These are pretty good. I think next time I'll cook for maybe 10-12 minutes, add more sugar and try a glaze icing. If you go into it not expecting cinnamon rolls then you won't be disappointed.

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APRILMARANDA

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 10, 2007

This review has to be more on the idea of the recipe. I used buscuit mix and added brown sugar, cinnamon, and vanilla to it. I then kneaded it briefly and used a tablespoon to scoop out drops which I rolled in cinnamon/sugar mix. Using my fingers and the spoon I made them round and flattened them into buscuits. They were yummy with butter on them and like regular bicuits they freeze and micro pretty easy. Thanks for the idea! It is a nice alternative to cold cereal or pancakes.

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KATESTROFE

Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA

Living In: Ramona, California, USA

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Reviewed: Jun. 18, 2007

Quick and easy to make, my son LOVED these. Used half white, half wheat flour, and "tub butter" for spread as healthier choices. Will add this to the family's repertoire.

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Jun. 10, 2007

I enjoy these on the weekends instead of the typical weekday bowl of cereal. I get requests for them very often.

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Jen Peck

Cooking Level: Intermediate

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Reviewed: May 23, 2007

I made these rolls again yesterday and they are so fantastic! They are easy and quick and a great knockoff for cinnamon rolls. They bake up a bit flaky but soft and the next day are terrific popped in the microwave. I make a simple cream cheese frosting to top them, pair them with fruit and we are set for breakfast. I will continue to make these great rolls. Yum!!

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mna5900

Cooking Level: Intermediate

Living In: Corvallis, Oregon, USA

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Reviewed: Nov. 26, 2006

I loved this recipe. These are like biscuits or scones not like the soft chewy cinnamon bun ,the texture,is kindda crispy. i made them with half whole wheat flour,and half canola oil and butter and they were lovely cozy little treats. I will certainly make these again often.

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claudia

Cooking Level: Intermediate

Home Town: Montevideo, Montevideo, Uruguay

Living In: Cary, North Carolina, USA

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Reviewed: Nov. 25, 2006

Using 1/4 cup of mild molasses & 1/4 cup of granulated sugar instead of 1/4 cup of brown sugar will keep these "biscuits" a moister, more caramel flavor.

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Irene C

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Reviewed: Oct. 10, 2006

I liked the idea behind this recipe, read some of the other reviews and decided to give it a try. I added a hefty sprinkle of cinnamon to the dry ingredients and used real butter, but otherwise I followed the directions. I know that over-kneading dough like this will cause it to be tough, so when the dough did not come together well I scrapped the idea of rolling it out like you would for cinnamon rolls. I shaped it into a circle and cut into into wedges for scones. I rubbed some softened butter on top and sprinkled with cinnamon sugar before baking. After baking I drizzled some icing on top and served them to my kids. They were a hit. One of my sons has repeatedly asked for them. They are a fast, easy snack or addition to breakfast.

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