Cinnamon Roll Biscuits

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• 2 cups all-purpose flour
  Ingredient note

  Source: 2 cups all-purpose flour
• 2 cups cake flour*
  Ingredient note

  Source: 2 cups cake flour*
• 1 1/2 Tablespoons granulated sugar
  Ingredient note

  Source: 1 1/2 Tablespoons granulated sugar
• 2 Tablespoons baking powder
  Ingredient note

  Source: 2 Tablespoons baking powder
• 1 ½ teaspoons kosher salt
  Ingredient note

  Source: 1 ½ teaspoons kosher salt
• ½ cup unsalted butter (, frozen)
  Ingredient note

  Source: ½ cup unsalted butter (, frozen)
• 4 oz cream cheese (, cold, cut into pieces)
  Ingredient note

  Source: 4 oz cream cheese (, cold, cut into pieces)
• 1 1/2 cups buttermilk
  Ingredient note

  Source: 1 1/2 cups buttermilk
• 5 Tablespoons + 4 Tablespoons unsalted butter (, softened)
  Ingredient note

  Source: 5 Tablespoons unsalted butter (, softened); Source: 4 Tablespoons unsalted butter (, softened)
• 1/4 cup light brown sugar
  Ingredient note

  Source: 1/4 cup light brown sugar
• 2 Tablespoons ground cinnamon
  Ingredient note

  Source: 2 Tablespoons ground cinnamon
• 1/2 teaspoon ground nutmeg
  Ingredient note

  Source: 1/2 teaspoon ground nutmeg
• 4 oz cream cheese (, softened)
  Ingredient note

  Source: 4 oz cream cheese (, softened)
• 1 ½ cups powdered sugar
  Ingredient note

  Source: 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract

1. Preheat oven to 350 F.
2. For the Biscuits: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 1/2 cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.
3. Fold Dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.
4. Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.
5. Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12x16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.
6. Bake: Place biscuits in a metal 9x13'' baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.
7. Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy.