Cinnamon Rolls from Angel Biscuit Dough


  • 1 Pound of Angel Biscuit Dough
  • 1/2 Cup Dark Brown Sugar
  • 8 Tablespoons Soft Unsalted Butter
  • 2 Heaping Tablespoons Sour Cream
  • 2 Teaspoons Ground Cinnamon
  • 2 Teaspoons Vanilla
  • 1/4 Teaspoon Grated Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 1/4 to 1/2 Cup Finely Chopped Pecans (Optional)


  1. Roll it out as thin as you can get it.
  2. Spread on a layer of filling
  3. Add chopped nuts
  4. Roll it up.
  5. Cut in 1.25” thick disks
  6. Leave ½” space between them in a cast iron skillet.
  7. Cook 25 minutes until nice and brown.
  8. Glaze in 2 coats. Let the first soak in and cool before adding second layer.   Glaze can be a mixture of powdered sugar and water or a more complex cookie type glaze.
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