Ingredients

• 2 1/4 cups cake flour, plus more for dusting
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/2 inch cubes
• 3/4 cup whole milk
• For the filling:
• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• For the frosting:
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar, sifted
• 2 teaspoons milk
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 425°. Sift flour, baking powder, sugar, and salt into a large mixing bowl. Cut the butter into the flour in the mixing bowl using a fork or a pastry cutter until it resembles coarse crumbs. Add the milk and stir with a fork until it forms a rough ball.

2. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and pat it down again, as gently as you can. Repeat. Now gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches.

3. Cut the dough lengthwise into strips about 1 inch thick, so that you have six 10-inch long strips.

4. For the filling: Brush each strip with melted butter. Mix brown sugar and cinnamon; sprinkle on top of the buttered biscuit strips.

5. Gently roll the strips into loose spirals, and then place them into a well-greased 8×8-inch baking pan in two rows of three. Brush the tops of the biscuits with any remaining melted butter.

6. Bake until crisped and golden on top, approximately 10 to 15 minutes.

7. While the biscuits bake, prepare the frosting. In an electric mixer fitted with the paddle attachment, mix all of the frosting ingredients together until smooth.

8. After the biscuits have cooled for about five minutes, pour the frosting directly on top of the biscuit-rolls; the frosting should become soft and melt just enough to evenly distribute. Serve while still warm.

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