I am unsure how the tradition started in our house.

My guess is since we tend to eat and run on most weekday mornings, by the time the weekend arrives, everyone in our house is ready for something better than a bowl of Cheerios.

So on Saturday and/or Sunday morning, I try to make breakfast special.  It is usually comprised of a mix of items such as pancakes, biscuits, eggs, bacon, grits, and always, mixed fruit.

If I feel really motivated, I will bake fresh bread from scratch.  I love fresh bread, especially the sweet bread used in cinnamon rolls.

However, I will admit, I usually lack the patience for all the chemistry involved in bread making.

When I wake up, and my pregnant stomach is growling, I have no patience for dissolving yeast in the perfect temperature water, and then waiting hours for the dough to rise.  I will shove fistfuls of Lucky Charms down my pie-hole while waiting.

So this past weekend, I figured why not combine a biscuit dough recipe with cinnamon rolls?  Biscuit dough omits the need for yeast and rise time, plus there’s cinnamon and sugar. Win-win!

Now before I go any further here, allow me to place this disclaimer on the recipe:

If you are a die hard cinnamon roll fanatic, and live for soft oowey-gooey Cinnabon-like rolls, THIS IS NOT THE RECIPE FOR YOU.  These are biscuits, flirting with cinnamon rolls.  So if you’re afraid of the commitment of bread making, this makes a sweet couple.

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