Cinna-yum Rolls

All good Southern cooks know that, if you're making a bread-based dish, a biscuit is usually a good starting place. I don't like to eat canned biscuits as biscuits, but sometimes for the sake of convenience, canned biscuits often make a good based for quick baked goods. Canned biscuits are the foundation of these cinnamon rolls that I learned (I think) from my grandmother. (I've been making them so long, I've forgotten where I learned how to make them.) If you have the time, this recipe is especially good using homemade biscuit dough. If you don't have time for that, though, canned biscuits work just fine here.

Cinnamon Rolls
10 good quality canned biscuits, such as Pillsbury buttermilk flavor (homemade biscuit dough)
1/2 stick butter or 1/4 c. buttery spread such as Smart Balance, very soft
1/4 cup cinnamon
1/2 cup of sugar (or a sugar substitute suitable for baking such as Splenda granular)
1 T. orange juice or 1 t. orange extract
craisins or raisins (optional)
pecans or walnuts (optional)
flour

Glaze:
4 oz. cream cheese, softened
1/4 c. butter, softened
1 1/2 c. confectioners' sugar
1 1/2 t. milk
1/2 t. orange or vanilla extract
1/8 t. salt, optional

Preheat oven to 350. Lightly flour your work surface. If using canned biscuits, lay the biscuits out in two rows so that the edges are touching side-to-side and top-to-bottom. Flatten them with your hand and make sure the edges press together. The goal here is a roughly-formed rectangle. Use your fingers if needed to pinch together any holes in the dough. It doesn't have to be pretty, just not too holey.

(If you are using homemade biscuits, roughly form ten biscuit shapes and use the same process above. Using a lightly floured rolling pin if necessary to for a rough rectangle)

Stir together the butter and orange juice or extract. Spread over the dough rectangle. Combine the cinnamon and sugar. Sprinkle over the rectangle. Roll the rectangle so that you have a 6-8 inch log. Slice log. Grease a cake pan and arrange slices in pan in a ring. Top with some combination of craisins, raisins, pecans, or walnuts, if desired. Bake for 10-15 minutes or until rolls are golden brown and nuts are lightly toasted.

For glaze, beat together the above listed ingredients. Spread over rolls while rolls are warm.