Roll Into Breakfast

On the weekends, James and I like to experiment with breakfast recipes. That's because we actually have time to eat breakfast on Saturdays and Sundays. We found this recipe in a Taste of Home magazine sometime back.

Cinnamon Rolls in a Snap

4 1/2 cups biscuit mix
1 1/3 cups milk

Filling

2 tablespoons butter
1/4 cup sugar
1 teaspoon ground cinnamon

Icing

2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons butter, melted
1 teaspoon vanilla extract

In a bowl, combine biscuit mix and milk. Turn onto a floured suface. Knead 8-10 times. Roll the dough into a 12x10 rectangle. Spread with butter. Combine with sugar and cinnamon. Sprinkle over butter. Roll up from a long side. Pinch seam to seal. Cut into 12 slices. Place with cut side down on a large greased baking sheet. Bake at 450 for 10-12 minutes or until golden brown. Meanwhile, combine with the icing ingredients. Spread over rolls, and serve warm.