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Cinnamon Roll Ring Recipe

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This recipe for Cinnamon Roll Ring, by , is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 cans of buttermilk biscuits (5 per can)
1/2 stick butter
1/4 cup cinnamon
1/2 cup of sugar or Splenda
1 tablespoon vanilla extract
powdered sugar

Preheat oven at 350F.
Separate biscuits from can and pat each one down to flatten. Overlapping each biscuit make two rows (there should be two rows of five over lapping each other).
In a small bowl, melt butter and mix in the cinnamon, sugar and vanilla extract. Brush generously over biscuits coating entire surface. Roll the biscuits to form a 6-8 inch log. Cut both ends off, then cut 2 inch slices.
Place in cake pan, forming a circle and bake for 10-15 minutes or until golden brown and bubbly.
In a small bowl, mix powdered sugar and milk to the consistency of thick syrup. Once rolls are cooked, remove from oven and drizzle the icing all over the rolls.
Let stand for about 10 minutes or until icing hardens




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