Cinnamon Roll Biscuits
All you love about traditional cinnamon rolls in quick, easy and delicious biscuits! These cinnamon roll biscuits require no yeast or rising time, and can be on your table in under 30 minutes.
You’ll love these cinnamon roll biscuits
These cinnamon roll biscuits combine the flaky, buttery goodness of a biscuit with the warm, sweet flavors of a cinnamon roll. They’re cozy and irresistible, and (maybe best of all) so incredibly EASY to bake. No yeast means no rising, which means no waiting! You can enjoy these biscuit cinnamon rolls in no time at all.
They’re a delicious and easy treat that can be enjoyed for breakfast, dessert, or any time in between.
Table of Contents
- You’ll love these cinnamon roll biscuits
- Ingredients you’ll need
- How to make cinnamon roll biscuits
- How to make these cinnamon rolls ahead of time
- Additional tips for this recipe
- Get the recipe
- More cinnamon roll recipes
Ingredients you’ll need
baking tip:Why biscuit and scone ingredients need to stay cold
For tall, soft, and flaky biscuits and scones, make sure you start with cold butter and milk/buttermilk, and work the dough quickly so the butter doesn’t have a chance to warm up.
How to make cinnamon roll biscuits
- Combine dry ingredients. In a medium bowl mix together the flour, baking powder, baking soda, and salt.
- Cut in cold butter. Add cold cubed butter and use a pastry blender or a fork to cut the butter into the dry ingredients until the butter is the size of peas.
- Add buttermilk and make a rough dough. Make a well in the center of the butter/flour mixture and pour in the cold buttermilk. Use a spatula or large spoon to stir the mixture until it starts to come together. Dump it out on a clean surface and use your hands to work the dough together. Flatten slightly with your hand, then fold it on top of itself, and repeat 2 more times.
- Roll out and add cinnamon sugar filling. Roll out to a large rectangle about 1/4-inch thick, then spread melted butter on top. Combine cinnamon and sugar and sprinkle the cinnamon sugar mixture over the butter. Start at one long end and tightly roll the dough up into a log.
- Slice into rounds. Use a sharp knife or unscented floss to slice individual biscuits rounds. First trim off each end you have a clean edge, then slice in half. Slice each half in half again, and then into thirds to make 12 biscuits total. Place in a quarter-baking sheet pan or 9×13-inch baking dish lined with parchment paper.
- Bake. Bake at 400°F for 18-22 minutes until biscuits are puffed and lightly golden brown on top.
- Drizzle with icing. In a small bowl, whisk powdered sugar, milk and vanilla extract to make a thick but pourable icing. Let the biscuits cool for a few minutes, then drizzle the icing over the tops.
- Serve and enjoy! Let the biscuits sit for a few minutes if you want the glaze to set up, or serve immediately for ultimate gooey-ness.
How to make these cinnamon rolls ahead of time
Cinnamon roll biscuits are the perfect make-ahead treat! They freeze really well and can be baked straight from frozen. This recipe also is best served the day they’re baked, but you can do the work ahead of time and bake them fresh when you’re ready.
To freeze: Prepare the rolls and place them right on a lined baking pan. Cover with plastic wrap and store in the freezer for up to 3 days. When ready to bake, simply remove the plastic wrap and pop it into the oven. (If you’d like to freeze them for longer than 3 days, cover plastic wrap with a layer of foil and store up to a month.)
Additional tips for this recipe
- Keep butter and buttermilk cold! The butter and buttermilk should be cold and used straight from the fridge. The visible bits of cold butter throughout the dough is what creates the flaky layers and rise. If the butter is too warm, it will incorporate into the flour and you’ll end up with flat dense biscuits.
- Do you know how to measure flour correctly? This recipe uses the “spoon and sweep” method (more info through that link).
- Do not overwork the dough. Mix dough with a spatula and then work the dough with your hands just until it comes together (see above Fold and Flatten Method). Overworked dough produces tough biscuits.
- Don’t overbake! Error on the side of under-baking if you’re not sure. Over-baking will result in dry biscuits with no gooey cinnamon centers (which I know is everyone’s favorite!). Biscuits are done when they are lightly browned on the tops and bottoms.
- Add buttermilk or an egg wash for more color. If you’d like the cinnamon biscuits to be more golden brown on top, brush tops of biscuits with more buttermilk or an egg wash of 1 egg + 1 Tbsp water before baking.
- Biscuits are the most delicious the day they are baked, but will keep in an airtight container stored at room temperature for a few days.
Get the recipe
Cinnamon Roll Biscuits
For the biscuits:
- 3 cups all-purpose flour (360 grams)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup unsalted butter , cold and cubed (1 stick, 113 grams)
- 1 cup cold buttermilk (250 ml)
For the filling:
- 2 tablespoons unsalted butter , melted
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon ground cinnamon
For the icing:
- 1 cup powdered sugar , sifted (227 grams)
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- Preheat oven to 400°F. Line a quarter baking sheet pan or 9×13-inch baking pan with parchment paper or grease with nonstick spray.
- In a large bowl combine the flour, baking powder, baking soda, salt and sugar. Add the butter and cut into the dry ingredients with a pastry blender until butter is the size of small peas.
- Add the buttermilk and mix with a spoon or spatula until the dough starts to come together. Dump the dough out onto a clean work surface and continue to bring the dough together with your hands. Pat the dough somewhat flat with your hands and fold it over on top of itself. Repeat this 2 more times (this distributes the cold butter in the dough better to make flaky layers).
- Flour the surface as needed to keep the dough from sticking, then roll it out into a large rectangle about ¼ inch thick.
- Spread with the melted butter, then sprinkle with the sugar and cinnamon. Starting with one long side, tightly roll up the dough until you have a long log. Use a sharp knife or unscented floss to cut into 12 rolls.
- Place the rolls on the prepared pan. Bake until rolls are golden brown, about 18-20 minutes. Let cool slightly.
- Whisk together the powdered sugar, milk and vanilla to make a thick but pourable icing. Drizzle over the biscuits while they're still warm. Biscuits are best served the day they are baked.
- These biscuits can be made ahead. Prepare the rolls and freeze them, unbaked, for up to 1-2 weeks. Bake from frozen, adding about 5 minutes to the baking time.
- Be sure to keep butter and buttermilk cold for the most tender and flakiest biscuits.
- Be sure to measure flour correctly using the spoon and sweet method.