Cooking time : 12 minutes
- 2 cups self raising flour
- 1 1/2 cups heavy cream
Cinnamon Roll Filling:
- 3 tablespoons butter melted
- 1 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- 1 cup confectioner’s sugar
- 1/4 cups heavy cream
- 1 teaspoon vanilla extract
How To Prepare
Preheat oven to 475ºF. Line a baking sheet with parchment paper or spray with nonstick cooking spray and set asid.
Add the flour to a large mixing bowl. Slowly pour cream into the flour and stir together until just combined.
Pour the dough onto a lightly floured surface and roll into a 1/4-inch thick rectangle.
For the filling
Pour melted butter on top of biscuit dough. Spread to make sure it reaches the edges of the dough.
Mix together cinnamon and sugar and sprinkle on top of melted butter. Roll the dough, beginning at the long edge, to the center of the rectangle. Repeat from the other side for the two rolls of the dough to meet in the center. Cut dough into rolls about 1½ – 2 inches thick.
Place slices onto parchment paper lined sheet pan and reinforce the shape of the heart, if needed. Place the pan into the oven and bake for 10-12 minutes, or until lightly browned and cooked through. Do not over bake.
For the icing
As the cinnamon roll biscuits are baking, mix together the confectioner’s sugar, heavy cream and vanilla until well combined and smooth.
Remove the biscuits from the oven and then drizzle the glaze over the top and serve.