Oat Spice Crumble Biscuit Rolls

Name: Oat Spice Crumble Biscuit Rolls
Yield: makes
Ingredients: 250 g dark brown sugar; 120 g all-purpose flour; 120 g rolled oats; 3 g salt; 160 g unsalted butter; 200 g unsalted butter, at room temperature; 250 g dark brown sugar; 12 g ground cinnamon; 4 g ground cardamom; 2 g freshly ground black pepper; 3 g salt; 340 g whole milk; 10 g freshly squeezed lemon juice; 110 g oat flour; 510 g all-purpose flour, plus more for dusting; 15 g baking powder; 6 g baking soda; 4 g salt; 245 g unsalted butter, cold

Image of Oat Spice Crumble Biscuit Rolls — Photo by Rebecca Stumpf

Servings

makes 12 biscuit rolls

Prep Time

1-2 hour

Cook Time

25-30 minutes

"Sometimes, your cinnamon rolls don’t need frosting. Stay with me on this! Topped with buttery crumbly oats, they are sublime, a sleeper hit that proves brown is beautiful. Feel free to top with as much or as little crumble as you like! The crumble is great on pies, cakes, and pastries. The crumble keeps for 3 months in the freezer. The buns can be made a day in advance and kept in your fridge or freezer before baking. If storing in the freezer, allow to thaw out a little until it can take the imprint of a finger when pressed gently. The baked buns keep for 3 days at room temperature."

Reprinted with permission from Bread and Roses: 100+ Grain-Forward Recipes Featuring Global Ingredients and Botanicals by Rose Wilde. Photography by Rebecca Stumpf. Illustrations by Stacy Michelson. Countryman Press © 2023.

Author:

Rose Wilde

Ingredients

Crumble Topping

250 g dark brown sugar
120 g all-purpose flour
120 g rolled oats
3 g salt
160 g unsalted butter

Filling

200 g unsalted butter, at room temperature
250 g dark brown sugar
12 g ground cinnamon
4 g ground cardamom
2 g freshly ground black pepper
3 g salt

Crumble Biscuits

340 g whole milk
10 g freshly squeezed lemon juice
110 g oat flour
510 g all-purpose flour, plus more for dusting
15 g baking powder
6 g baking soda
4 g salt
245 g unsalted butter, cold

Directions

Prepare the crumble topping: Combine all the topping ingredients in a medium bowl and smoosh together with your fingers until crumbly. Set aside.
Prepare the filling: Combine all the filling ingredients in a medium bowl, whisking together until combined, then set aside.
Prepare the crumble biscuits: Combine the milk and lemon juice in a small bowl and set aside to sour.
Combine the flours, baking powder, baking soda, and salt in a medium bowl and whisk together. Toss the cold cubed butter into the flour mixture to coat. Working with your fingertips, break up the butter into small pieces, by placing between your thumb and other fingers and acting as if you are going to snap your fingers. Once no butter pieces are larger than a dime, make a well in the center of your bowl and add the soured milk, then stir with a wooden spoon until combined.
Lightly flour a clean work surface and dump the dough onto it. Press down flat to 1 inch thick and cut into three sections. Stack these sections on top of one another and press down again. Cut in half and stack once more. Roll out the dough to a 13--by--18--inch rectangle, about a ½ inch thick, then use an offset spatula to spread the filling all over, making sure to get the edges.
Roll up the dough lengthwise into a spiral and cut into 12 equal portions, sliding the loose ends of each spiral underneath it to secure. Place on a parchment--lined sheet tray, spiral side up, snuggled close to one another. Sprinkle the crumble very generously all over the spirals. Place in the freezer to chill for 1 to 2 hours.
Preheat the oven to 375°F. Bake the biscuits for 25 to 30 minutes, until golden brown. Serve immediately.