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.

Dough:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter, divided
• 3/4 cup milk

Filling:

• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• *Optional- 1/3 cup walnuts or pecans

Icing:

• 3/4 cup confectioners sugar
• 1/4 package of cream cheese
• 1 1/2 tablespoons butter, softened
• 4-5 teaspoons milk
• 1/4 teaspoon vanilla extract

Directions

1) Preheat oven to 450F degrees.

2) In a large bowl, combine all of the dry ingredients (flour, baking powder, salt).

3) Cut in 4 tablespoons of chilled butter until mixture resembles coarse crumbs (reserve 2 tablespoons of butter for filling).   Make sure the butter is cold as it helps keep the cinnamon biscuits soft. I toss the butter in the freezer for several minutes before adding it to the dry ingredients.

4) Stir in milk slowly just until moistened.

5) If using a stand mixer, ad the dough hook and knead just until the dough starts to cling together. If not, turn the dough onto a lightly floured surface and knead gently a 7-8 times.  Just remember to handle the dough as little as possible.  You want the fats to stay chilled.

6) Roll dough into an 12 x 9 inch rectangle.  Melt the remaining 2 tablespoons of butter and brush over the dough.

7) Combine brown sugar and cinnamon (plus optional nuts) in a bowl, and sprinkle over butter.

8 ) Roll up dough like a jelly-roll starting on the long edge. Cut into 12 equal slices. Place with cut side down in a greased baking pan. Brush the tops with any remaining melted butter.

9)  Bake at 450 degrees F for 18 minutes or until golden brown. Cool for 5 minutes.

10) Combine frosting ingredients and spread over warm (not hot) biscuits.

ENJOY!