Layered Cinnamon Biscuits

My family LOVES cinnamon rolls. What's not to love, right? Chewy, sweet, spicy, and decadent. You really just can't be sad when eating one. Who else remembers gravitating toward the cinnamon roll counter at the mall and drooling over the freshly baked rolls? Hell, I still gravitate there, on the rare occasions we ever get to a mall. They're a treat I have always associated with Fall or special occasions, or trips to the mall for a new school wardrobe.

Cinnamon rolls are a very commonly requested treat around here. And, though I do love them, I don't always have time to make them and I really don't like the ones in the tubes at the store. So, I devised a cheat and created a flaky layered biscuit with just the right amount of spicy cinnamon sweetness. My husband and kids refer to them as "Cinnabiscuits". They're really just a sweet take on a traditional buttermilk biscuit and are smothered with a salty-sweet vanilla glaze that will just make your mouth water.

Here's my method:

**For the biscuits**

2 cups all purpose flour
1 Tbs sugar
4 tsp baking powder
3/4 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp baking soda
2 Tbs lard or shortening
2 Tbs unsalted butter, cold
1 cup cold buttermilk
1 egg
2 Tbs cinnamon sugar**

**For the glaze**

2 Tbs salted butter, melted
1/2 cup powdered sugar
1-2 Tbs whole milk
1/2 tsp vanilla

Preheat your oven to 425 and line a baking sheet with parchment. Crack the egg into the buttermilk, whisk and set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon together. Cut in the lard and the butter until you get a texture of fine crumbs. Using a fork, stir in the buttermilk mixture until you get a shaggy dough. Turn out onto a lightly floured surface and knead a few times. Pat it down into a rectangle about a 1/2 inch thick. Sprinkle the top with half the cinnamon sugar and fold into the thirds. Pat it flat again to about 1/2-3/4 inch thick and sprinkle with the remaining half of the cinnamon sugar. Fold into thirds and pat it out to about 3/4 inch thick. Cut as many as you can and line them up on your baking sheet so they're close, but not quite touching. Bake about 15-18 minutes. When they're done, spread on a bit of glaze and devour.