Okay, so most of you might laugh at what I call cinnamon rolls. Don’t worry you aren’t the only one. My husband laughed and laughed. Called them hockey pucks or something of the like. They’re not the big ooey, gooey, squishy cinnamon rolls to the likes of Cinnabun. However, they are the wonderful cinnamon-y, sugary treats I had as a child that will never leave my heart. I suppose you could say they are more like scones in texture. But oohhhh, how fondly I think of them! You know how it is…those treats you have that you grew up with, that no one else may understand, but you KNOW they’d love it if they gave it half a chance (microwaved mozzarella cheese anyone? HAHAHA! Yes, I’m serious! Seriously weird, I know!). Well, if you wanna skip the micro cheese and you’d like some crumbly, not so gooey, almost scone-y cinnamon rolls, here ya go! If you love ‘em, don’t say I didn’t tell ya so. If you hate ‘em, we can’t be friends.
First, make the Bisquick biscuit dough (I also have a homemade recipe that is very similar, but since I usually go the Bisquick route myself, that’s what I’m posting…). Then, flour the outside lightly, as well as a cutting board. Roll out the dough to about 1/4″ thickness. Butter it with some softened butter (no, margarine will NOT do…what heresy! lol… okay, margarine might do just fine, but I ALWAYS use butter), plenty (and I mean more than you think you will need) of cinnamon and sugar. You can also add walnuts or pecans (I do it for half the batch, since one of my daughters is very allergic to nuts–I also label the packages WELL after making them so she knows which ones to eat). Roll them as tightly as possible, then when they are about a 2″ roll, separate the roll from the flat dough, seal the edge by pinching the dough together, then cut into 1-1 1/2″ pieces. Lay them on a baking sheet and bake at 350° until they are golden brown. Savor these with coffee or your favorite tea in the morning or, as in my case, all day until they’re gone. **sigh** I have no self-control when it comes to food.