Biscuit Cinnamon Rolls
  • 4 cups self-rising flour
  • ⅔ cup shortening
  • 1 ½ cups milk
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 3 tablespoons cinnamon
  • 1 stick butter – softened to almost melted
  1. Heat oven to 425. Lightly grease a 9 x 12 pan.
  2. Measure the flour into a large bowl. Cut in the shortening until you have little pieces of shortening mixed in with the flour. I use my hands but you can use a utensil if you wish. Add the milk and mix until incorporated. Gather in a ball and place on a work surface with a little extra self-rising flour and knead 5 or 6 times.
  3. Form into a square about 8 X 8.
  4. Then proceed to roll out into a rectangle about 15 X 18 (with the long side toward you).
  5. In the meantime, soften the butter so it is spreadable or almost melted.
  6. Pour or place this down the center of the dough the long way and then spread out over the entire surface of the dough.
  7. Mix the sugars and the cinnamon together.
  8. With your hand, sprinkle the sugar mixture over the butter. Be sure and get close to the sides.
  9. When done, begin to roll up starting with the long side. I get it started and roll once or twice and then I tuck in the sides (see picture) and then begin rolling again.
  10. Form a roll and then cut the roll into 12 slices.
  11. Place in greased pan and press the top of each roll down slightly.
  12. Bake for 10 minutes. Turn the pan in the oven and continue for an additional 4 – 6 minutes depending on your oven.
  13. Let cool slightly and then drizzle with icing (recipe follows).
  1. ¼ cups powdered sugar
  2. ¼ cup cream
  3. Mix together.
  4. Add cream by the teaspoon if you want it easier to drizzle – just a personal preference.
Cook's notes:
  1. If you don't have self rising flour, you can make your own.
  2. To each cup of flour just add 1½ teaspoons baking powder and ¼ teaspoon salt.
Recipe by Sunflower Supper Club at