We liked these a lot. I thought the dough was just slightly dry, so I would probably add an extra tsp or two of milk next time. I did add about a tablespoon of sugar to the dough, and only used about half of the filling mixture -- 2 tablespoons of sugar and 1/2 tsp cinnamon. I also made a very thin, simple glaze with 1/2 cup powdered sugar, 1/2 tsp vanilla, and about 1-2 tsp cold water. The end result was a slightly sweet biscuit that wasn't too rich or heavy, which is just what I was looking for. It was not overly sweet or dripping with glaze. I baked mine at 450 for 18 minutes and they were perfect. To those who think that 450 is too hot for cinnamon rolls -- remember, this is a biscuit dough, not a yeast dough, so baking time and temperature will be different than your average cinnamon roll recipe. Baking biscuits at too low of a temperature (350) means you have to leave them in the oven longer, resulting in dry, crumbly biscuits.
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We liked these a lot. I thought the dough was just slightly dry, so I would probably add an...