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Homemade Cinnamon Roll Biscuits - Don't Miss ITKWD Live from Chapel Hill, NC!

by ‎08-03-2015 05:09 PM - edited ‎08-03-2015 05:50 PM

Hello, from North Carolina, foodies!

 

I’m back in my old stomping ground…Chapel Hill, NC where I went to college. Only instead of taking classes, I’m here with the In the Kitchen with David(R) crew touring the sights and prepping for Wednesday’s live broadcast at 8pm ET. We sold out of tickets for the event so we should have a great crowd at Wallace Plaza. If you’re one of the lucky folks coming, we can’t wait to meet you!

 

Do you remember me telling you about some of the foods I enjoyed in college? At the top of my list were Time-Out’s Chicken N’Cheddar Biscuits, which I may or may not have eaten every single day. Since we were back in town, we stopped by Time-Out and I was invited behind the counter to learn exactly how to make that legendary sandwich.

 

 

Now, foodies, I already made a version of the Chicken N'Cheddar Biscuit for Road Trip Month in June. But, in honor of our latest visit, I wanted to make another recipe Time-Out is famous for...Cinnamon Roll Biscuits! Nothing is wasted in that magical restaurant kitchen...with the biscuit scraps they don't use, the chefs at Time-Out make SHUT-THE-FRONT-DOOR-GOOD cinnamon rolls.

 

I don’t know that I’ll ever be able to top their recipe, but we gave it a good-old college try. (See what I did there???) Here’s our version of Cinnamon Roll Biscuits and the recipe I’ll be making this Wednesday night on In the Kitchen with David.

 

biscuit_cinna_rolls.jpg

 

Cinnamon Roll Biscuits

Makes 9 Biscuits

 

This recipe is prepared with the KitchenAid 9-Cup Exact Slice Food Processor with French Fry & Dough Attachment (K41122).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

Filling:

  • 4 Tbsp butter, softened
  • 1/2 cup brown sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp nutmeg
  • 3/4 cup toasted chopped pecans

Dough:

  • 2-3/4 cups all-purpose flour
  • 2 Tbsp brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1-1/2 cups buttermilk

Icing:

  • 2 oz cream cheese, softened
  • 7 Tbsp butter
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • 1-1/2 cups confectioners' sugar
  • 1/4 tsp salt

 

Preparation:

  1. Preheat the oven to 400°F.
  2. To prepare the filling, combine the butter, brown sugar, cinnamon, nutmeg, and pecans in a small bowl. Set aside.
  3. To prepare the dough, combine the flour, brown sugar, baking powder, and salt in the bowl of a food processor and pulse. As you pulse the flour mixture, slowly pour in the buttermilk and mix until the dough just starts to come together. Place the dough on a lightly floured surface. With floured hands, knead the dough until smooth. Be careful not to over-knead. Roll the dough into a 1/2" thick rectangle about 9" x 13" wide.
  4. Crumble the filling mixture over the surface of the dough, leaving 1" bare along 1 long side. Starting with the long side that has the filling mixture, roll the dough into a tight cylinder. Slice the cylinder into 9 equal rounds and place the rounds, cut-side-down, onto an ungreased 8" x 8" baking dish. Bake for 30–35 minutes, or until golden brown. Let cool.
  5. To prepare the icing, fit a stand mixer with a paddle attachment and then beat together the cream cheese and butter until smooth. Add the vanilla and milk. Gradually add the confectioners' sugar and salt and mix until smooth. Smear the icing over the cooled biscuits.

Stay tuned for the KitchenAid food processor how-to video and a special-edition blog on Thursday with sights and sounds from Chapel Hill. See you this Wednesday at 8pm ET...we'll have some fun video coverage throughout the show and special guests like Mama Dip with TWO down-home Southern cookbooks!

 

Keep it flavorful!

—David

 

P.S. If you weren't able to secure tickets in Chapel Hill but would still love the opportunity to say hi, don't forget I'll be signing copies of my latest cookbook at The Root Cellar, which is Next to Flyleaf Books, tomorrow night, Tuesday 8/4 from 7-8pm ET.