Biscuit Cinnamon Rolls

It's no secret that cinnamon rolls are one of my absolute favorite things. There used to be a restaurant near my old office in my hometown that made the most fantastic breakfast biscuits. I mean they were to die for. The only thing better than their cheddar biscuit with bacon and egg was their cinnamon rolls made from their biscuit dough.  Oh my word.  The owner decided to retire and I remember going daily for the two weeks leading up to them closing. It was SO SAD. So these cinnamon rolls from Cookies and Cups remind me of those beloved cinnamon rolls from The Biscuit House.

Cinnamon Mixture
1/2 cup butter (melted)
1/2 cup light brown sugar
1 tsp cinnamon

Biscuit Dough
1/2 cup cold butter (cut into small cubes)
2 1/2 cups self rising flour
1 cup cold buttermilk

Icing
1 cup powdered sugar
1/2 tsp vanilla extract
3 tbsp heavy cream

Heat oven to 450. Spray a 9 inch pie plate with nonstick spray. In a medium size mixing bowl combine the melted butter, light brown sugar and cinnamon until smooth.  In a large bowl cut the cold butter into the self rising flour until it resembles course sand. Stir in the buttermilk until it becomes a dough.  Flour a surface and roll the dough out into a rectangle shape about 12x15. Spread the cinnamon mixture evenly over the dough leaving a little edge free of filling. Roll the dough up and slice into 1 inch pieces. Pace in a greased pie plate and bake for 13-15 minute or until golden brown.  While the cinnamon rolls are baking whisk together the powdered sugar, vanilla extract and heavy cream together. Once the cinnamon rolls are out of the oven and have cooled for 10 minutes then drizzle with the glaze. Serve warm.