Biscuit Cinnamon Rolls

Ingredients

• 2 1/4 cups cake flour, plus more for dusting
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/2 inch cubes
• 3/4 cup whole milk
• For the filling:
• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• For the frosting:
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar, sifted
• 2 teaspoons milk
• 1 teaspoon vanilla extract

Directions

1. Heat the oven to 425 degrees. Sift the flour, baking powder, sugar, and salt into a large mixing bowl. Work the butter into the flour mixture with a fork or pastry cutter, stopping when the mixture looks like coarse crumbs. Pour in the milk and stir with a fork until the dough comes together in a shaggy ball.
2. Transfer the dough to a generously floured work surface and gently press it into a rough rectangle about 1 inch thick. Fold it over, then pat it down again as softly as you can. Do the same fold-and-pat once more. Press the dough out a bit farther, shaping it into a rectangle that is about 10 inches by 6 inches.
3. Slice the dough lengthwise into strips about 1 inch thick, making 6 strips that are each 10 inches long.
4. For the filling, brush the strips with the melted butter. Stir together the brown sugar and cinnamon, then scatter that mixture over the buttered strips.
5. Roll each strip gently into a loose spiral, then set the rolls in a well-greased 8x8-inch baking pan in 2 rows of 3. Brush any melted butter that is left over the tops of the biscuits.
6. Bake until the tops are golden and crisp, about 10 to 15 minutes.
7. While the biscuits are in the oven, make the frosting. Using an electric mixer with the paddle attachment, beat all of the frosting ingredients together until smooth.
8. Once the biscuits have cooled for about 5 minutes, pour the frosting right over the biscuit-rolls. It should soften and melt just enough to spread itself around. Serve while still warm.