Quick Biscuit Style Cinnamon Rolls

These are TO-DIE-FOR!!! Oh my goodness, I can't even explain how delicious these are and how bad I want you all to make them and be in heaven like I was!!  I LOVE cinnamon rolls, but I don't get to make them very often, because they take forever, they make a ton and honestly, I only like cinnamon rolls the day they are made?  I'm kinda a cinnamon roll snob like that.  

These biscuit-type cinnamon rolls are perfect for me, because: 

1.  They don't have eggs, so I can cut the recipe back as much as I want! 

2.  I can make them right when I get a craving, because there is no wait time required!  Or whip together for unexpected company.   

3.  They TASTE GREAT THE NEXT DAY!!  I LOVED THEM! 

They have the best texture and they are very moist, not dry at all.  To make them even better, I topped them with a vanilla bean glaze - oh my - Is your mouth watering yet?  MAKE THESE RIGHT NOW!  

Quick Biscuit Style Cinnamon Rolls

adapted from: Evil Shenanigans

(Printable Recipe)

2 Tbl. packed light brown sugar

2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

6 Tbl. unsalted butter, divided

1/2 c. sour cream

1/4 c. whole milk 

Filling:

1/2 c. packed light brown sugar

1 tsp. cinnamon

4 Tbl. butter, melted

Vanilla Glaze:

1 oz. cream cheese, softened

2 Tbl. unsalted butter, softened

1/2 tsp. vanilla (I used vanilla bean paste)

1 c. powdered sugar

milk, if needed

Preheat oven to 350 degrees.  Spray a 9x13-inch cake pan with cooking spray.  Whisk together the brown sugar, flour, baking powder, baking soda and salt.  Dice 2 Tbl. of the butter and rub into flour mixture until it resembles coarse sand (I used my pastry cutter).  Melt remaining 4 Tbl. butter and combine with sour cream and milk.  Pour into dry ingredients and stir until just combined (I had to add a little more milk, because my mixture was too dry).  Lightly flour work surface.  Roll out dough to 1/4'' - 1/2'' thickness.  Combine filling ingredients to form a paste and spread over dough.  Roll up tightly and slice into 1'' - 1 1/2'' slices.  Place into greased pan.  Leave a little room between them to allow to expand while cooking.  Bake 20-25 minutes (mine took 24 min.) or until golden brown and puffed.  Cool 5 minutes.  Combine all glaze ingredients until smooth and spread over warm rolls.  Now, take a bite of one and jump up and down with joy because they are soooo good!!  People will think you slaved all day!  Yield: around 8 rolls (I cut recipe in half and got 4 rolls).