Cinnamon Roll Biscuits with Sweet Tea Caramel
- Difficulty: Intermediate
- Serves: 8
- Nutritional Information Per Portion
Portion Size: 1 of 8 servings
Calories: 683
Total Fat: 34 g
Saturated Fat: 21 g
Carbohydrates: 87 g
Dietary Fiber: 3 g
Sugar: 46 g
Protein: 9 g
Cholesterol: 107 mg
Sodium: 524 mg - Total Time: 1 hr 20 min
- Hands-On Time: 1 hr
For the Biscuits:
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 4 tablespoons sugar
- 1 1/2 teaspoons fine salt
- 8 tablespoons (1 stick) cold butter, cubed
- 1 1/2 cups milk
- 8 ounces mascarpone or cream cheese, brought to room temperature
- 1 tablespoon ground cinnamon
- 1 cup golden raisins, hydrated in water
For the Sweet Tea Caramel:
- 1 cup heavy cream, at room temperature
- 3 tablespoons unsweetened instant iced tea mix
- 1 cup sugar
- 2 teaspoons vanilla extract
Cook Mode (Keep screen awake)
NEW: Switch to Cook Mode to keep your screen awake while you create this irresistible treat!
Instructions:
- Preheat your oven to 400F and get ready to craft bakery-worthy biscuits that will steal the show.
- In a medium bowl, whisk together the flour, baking powder, 1 tablespoon sugar, and salt. Cut in the cold butter with a bowl scraper or your fingertips until it forms coarse crumbsfingertips yield an extra-tender result. Make a well, pour in the milk, and gently mix until just combined for flaky perfection.
- Turn the dough onto a floured surface, knead 5-6 times, then roll into a 10-by-14-by-1/4-inch rectangle. Dreamy filling awaits!
- Mix mascarpone, cinnamon, and remaining 3 tablespoons sugar until smooth. Spread evenly over dough, leaving a 1/2-inch border. Scatter hydrated raisins on top, roll into a tight log, chill on a baking sheet for 20 minutes to set flavors.
- Slice into 8 equal pieces, place cut-side down on parchment-lined baking sheet, spaced 1 1/2 inches apart. Gently flatten to 1-inch thick with your palm.
- Bake 20-25 minutes until golden and irresistible aromas fill your kitchen.
- For the caramel: Whisk cream and iced tea mix until dissolved (or shake in a jar for fun!). In a dry skillet, melt sugar over medium heat without stirring until liquid and amberstir once edges brown for even color. Cook to copper hue (6-14 minutes total). Off heat, carefully stir in cream-tea mixture, then vanilla. Smooth lumps over low heat if needed. Cool slightly.
- Drizzle warm caramel over hot biscuits. Let cool just enough to savor without scorchingpure bliss awaits!
Categories:
