Preheat your oven to 425 degrees F. Make sure to place the oven rack in the upper third of the oven. This ensures even baking for your biscuits.
In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This is a crucial step as it helps to evenly distribute the dry ingredients.
Add the heavy cream to the dry mixture. Using a wooden spoon, gently stir until a rough dough begins to form. Don’t overmix; you want to keep that tender texture!
Once combined, remove the dough from the bowl and place it onto a lightly-floured surface. Knead the dough for about 30 seconds, just until it’s smooth. If it feels too dry, add more heavy cream one tablespoon at a time.
Roll the dough out into a rectangle measuring approximately 9×12 inches. This will be the base for your cinnamon filling.
Brush the rolled-out dough with the melted unsalted butter. This step adds richness and helps the cinnamon sugar mix adhere.
In a small bowl, stir together the dark brown sugar and ground cinnamon. Sprinkle this mixture evenly over the surface of the buttered dough, making sure to cover it all.
Starting from one of the long sides, carefully roll the dough into a cylinder. Roll it tightly but not so much that the filling spills out.
Cut the rolled dough into 8 equal pieces. To make each biscuit a little flatter, press down on one side slightly before transferring them to a pie plate.
Repeat this process with all the pieces you've cut. Arrange them in the pie plate, making sure they are close together.
Place the pie plate in the preheated oven and bake for 20 to 25 minutes or until the biscuits turn golden brown. Keep an eye on them during the final minutes to prevent burning.
Once baked, remove them from the oven and let them cool slightly on a wire rack. In the meantime, whisk together the powdered sugar and whole milk to create the icing.
Drizzle the icing generously over the warm biscuits, letting it melt into all the crevices. You can serve these biscuits warm or at room temperature.
Store any leftovers in an airtight container at room temperature. Enjoy your Cinnamon Roll Biscuits!
