Cinnamon Scrolls

This is a variation on the tried and true cinnamon roll. Instead of a round, light and fluffy or yeasty roll, this is a flaky, crescent roll style biscuit with the sweet and buttery cinnamon filling, rolled up into a scroll. I find every cinnamon roll recipe differs in terms of texture - the dough is sometimes cake-like, sometimes muffin-like, sometimes biscuit-like, sometimes bread-like. This recipe is definitely a biscuit-like texture, but the filling, like most cinnamon roll fillings, is the same - sweet and chock full of cinnamon!

Cinnamon Scrolls
2 cups all-purpose (plain) flour
2 Tablespoons granulated (white) sugar
4 teaspoons baking powder
1 teaspoon salt1/2 cup cold cubed butter
1 cup cold milk
2 Tablespoons melted butter
1/2 cup granulated (white) sugar
1 Tablespoon ground cinnamon

In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in the butter until crumbly. Stir in the milk to form a soft dough, knead just until it comes together. Roll to a 1/4 inch thick circle. Brush with the melted butter. Stir together the sugar and cinnamon and sprinkle evenly over top. Leave a small border all around. Cut the circle into 16 equal triangular-shaped wedges. Roll up each triangle, starting from the long edge.
Bake on a parchment-lined baking sheet at 425◦F for about 15 minutes until golden.