Some people call these butter rolls, we always called them biscuit rolls. But if you ever had a cinnamon roll and a biscuit imagine if they came together in matrimony…this is what you would get. This recipe is much more simple and less time consuming than traditional cinnamon rolls, no yeast needed just everyday simple ingredients and directions. All you need is…..
2 Cups Self Rising Flour
3 Tablesoons butter/margarine
2 Tablspoons Sugar
1/3 cup water
2 tablespoons butter/margarine
1 cup sugar
1 ¾ cup milk
Pre-heat oven to 350°
Cut room temperature butter into flour. When you get a crumbled texture, add warm water, make into a ball. If it’s too sticky add flour as needed.
Roll out on floured surface to a 15×8 rectangle. Spread remaining butter/margarine, leaving an inch uncovered so you will able to seal end. Sprinkle cinnamon, sugar, roll and seal the end. cut into roll and place in dish.
In small bowl mix milk sugar and vanilla. Pour over rolls and bake in oven for 30-40 minutes until top is brown. Serve warm and drizzle cream from the bottom of the pan on top of rolls.