Are you a cinnamon roll fan? (Aren’t we all?) If you like cinnamon rolls, you’ll love Southern Butter Rolls, which have a sweet and buttery sauce that surrounds the rolls as they bake. They’re delicate and pillowy, even though the dough used here is more like a fast biscuit dough than the yeast dough commonly used for rolls. That means they’re faster to create – no rising time at all! – which is great because their simple sweet and buttery flavor is one you’ll want to return to again and again.

If you’ve baked biscuits previously, the dough here will feel familiar. You cut cooled butter into a combination of flour, baking powder, and baking soda until it comes together, just like you would with biscuits, but this time you roll it out into a single thin sheet.

Next spread a generous amount of butter over the dough and sprinkle with cinnamon and sugar. Roll it up. Slice it into sections and set in a baking pan. They won’t touch, but that’s fine. They are surrounded by a mixture of sweetened condensed milk, butter, milk, and powdered sugar; they virtually float in the sweetness.

But as they bake, the rolls swell up and absorb some of the liquid, resulting in beautifully fluffy rolls with a sweet and delectable sauce. They’re less cinnamony than your typical breakfast rolls but much more buttery. They’re easier and faster to make, but they’re not a replacement; they’re a sweet roll that’s completely tasty on its own.