LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
1 (25-oz.) package frozen biscuits
All-purpose flour
1/4 c (1/2 stick) butter, melted
1/2 c sugar
1/2 c firmly packed light brown sugar
2 t ground cinnamon
1 c powdered sugar
2 T water
Arrange the frozen biscuits, sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 40 to 50 minutes or until biscuits are thawed but still cool to the touch.
Preheat oven to 375 degree. Sprinkle thawed biscuits lightly with flour. Pat biscuits together to form a 10x12 in. rectangle of dough. Brush with melted butter. Combine sugar, brown sugar, and cinnamon; sprinkle mixture over dough. Roll up tightly, starting at one long end. Pinch seam to seal. (Do not seal ends.)
Cut roll into 6 (2-in.) slices; place slices cut-side down, in lightly greased extra-large muffin pan. Brush tops with melted butter. Using a fork, gently lift centers of rolls to form peaks.
Bake for 25 to 30 minutes or until lightly golden brown. Cool slightly; remove rolls from the pan, and place on wire rack.
Stir together powdered sugar and water; brush over rolls. Serve warm.
