These Lemon Roll Biscuits Are the Perfect Spring Breakfast
When the daffodils and crocuses start blooming in early spring, I immediately start craving lemon and blueberries. I don’t know if it’s the yellow and blue color scheme, or just the start of warm weather, but I always want to start the day with something sweet and citrusy, like these sticky lemon breakfast biscuits from Grandbaby Cakes.
These rolls differ from your traditional cinnamon roll in a number of ways. To start, they use use lemon and sugar instead of cinnamon. The recipe also utilizes a biscuit dough base instead of the traditional yeasty dough, which means they’re extra flaky and buttery, and they melt in your mouth.
“It’s the biscuit dough that makes this recipe so sensational,” writes Jocelyn Delk Adams of Grandbaby Cakes. “It’s buttery, flaky, and it holds the citrusy filling and delicious glaze perfectly! You will never make cinnamon rolls the same — no yeast is the way to go.”
To make great biscuits, it’s important to keep the ingredients cold — especially the butter. Cold butter is what gives you all those the flaky layers. For best results, Delk Adams suggests freezing the butter for about 20 minutes, then grating them and combining the cold butter into the rest of the dough with your hands.
The filling is a simple combination of butter, sugar, and fresh lemon zest. The rolls are finished with a lemon cream cheese drizzle that makes them so gooey and delicious you might not want a regular cinnamon roll again (or at least until it starts getting cold again in September).
Get the recipe: Lemon Cinnamon Roll Biscuits from Grandbaby Cakes
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