Cinnamon Roll Biscuits with Sweet Tea Caramel Recipe

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

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Instructions:

1. Preheat your oven to 400F and get ready to craft bakery-worthy biscuits that will steal the show.
2. 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.
3. 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!
4. 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.
5. 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.
6. Bake 20-25 minutes until golden and irresistible aromas fill your kitchen.
7. 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.
8. Drizzle warm caramel over hot biscuits. Let cool just enough to savor without scorchingpure bliss awaits!

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