Cinnamon Swirl Cream Biscuits

recipe seen on Tracey's Culinary Adventures. Original recipe from Cook's Illustrated May/June 2000.

Details

• Prep Time: 20 minutes.
• Cook Time: 20 minutes.
• Ready in 40 Minutes.
• Makes: 8 Pieces

Ingredients

• For the dough :
• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups heavy cream
• For the filling and topping :
• 1 tablespoon unsalted butter, melted
• 2 tablespoons packed dark brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons milk
• 1 cup powdered sugar
• 1/4 teaspoon vanilla extract

Directions

• Preheat oven to 425 with a rack in the upper third of the oven.
• In a medium bowl, whisk the flour, sugar, baking powder and salt together. Add 1 1/4 cups of the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl to your work surface, leaving behind any dry, floury bits that weren\'t incorporated. Add the remaining 1/4 cup heavy cream, 1 tablespoon at a time (you probably won\'t need all of it), until those dry pieces are moistened (if you need it, my dough did not need any extra cream). Turn out and add to the rest of the dough. Knead the dough for about 30 seconds, or until smooth.
• Roll the dough into a 9x12 rectangle. Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder (I wound up adding a little flour under the dough because it was sticking). Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a greased pie plate. Repeat with all pieces.
• Bake for 20-25 minutes, or until the biscuits are golden brown. Meanwhile, whisk the milk, powdered sugar and vanilla together in a small bowl until smooth. Drizzle the icing over the biscuits when they emerge from the oven. Serve warm.