Preheat oven to 450F degrees (yes, that is the correct temperature). Spray an oven-safe glass or ceramic 8x8-inch or 9x9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
In a microwave-safe bowl, melt 1/2 cup (1 stick) salted butter in the microwave. Pour melted butter into prepared baking dish. Note: if your dish is microwave safe, you can just melt the butter directly in the baking dish.
In a medium bowl, mix together 2 1/2 cups all-purpose flour, ¼ cup packed light brown sugar, 1 Tablespoon aluminum-free baking powder and 1 1/2 Tablespoons ground cinnamon.
Pour in 2 cups heavy cream and 1 teaspoon vanilla extract. Stir until a sticky batter forms. If batter still seems too dry add a tad bit more heavy cream until the batter is thick and sticky.
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. If you find the biscuits are browning too much, you can tent with foil about halfway through.
Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done!
Place on the countertop and let cool slightly while making the glaze.
In a medium-sized bowl, whip 2 Tablespoons cream cheese, with 1 cup powdered sugar with an electric hand mixer until smooth.
Add 1-2 Tablespoons milk and mix it in, the glaze should be thick but pourable, if it seems too thick, add up to another tablespoon of milk.
Drizzle the glaze over the warm biscuits and serve.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
You can use a different size pan, you'll just need to adjust baking time.
Please note, oven times do vary. The factor depends on many things like if you have an electric, gas or convection oven. It also changes depending if you use a metal pan (not recommended) versus ceramic or Pyrex. It also varies depending on which oven rack you use. A toothpick inserted should not have any wet batter on it. Start with the lowest baking time and go up from there. Use your best judgement based on your own personal knowledge of your particular oven.
Other flour may be used, I just haven't tested the recipe with it yet so I can't guarantee any results.
These may appear darker, but they aren't burnt. It's just from the cinnamon sugar.
Because this recipe has cream cheese in the frosting, you need to refrigerate the rolls.