Cinnamon roll meets buttery biscuit in this quick, easy, and scrumptious breakfast treat.
Cinnamon rolls and buttermilk biscuits, two of my most favorite things. Why have I not combined them before?
These cinnamon roll biscuits have all of the soft, sweet, and cinnamony goodness of cinnamon rolls but in the quick and almost fuss-free package of homemade biscuits. No yeast means no rising, which means you can enjoy these buns in about thirty minutes flat.
I’m not going to pretend that I came up with the idea of combining cinnamon rolls and biscuits, because recipes like this have been circulating the web for a few years (thank you Joy, Michelle, Shelly, and others!). I’m just sorry I didn’t try them for myself sooner.
A few Sundays ago I finally baked up a batch for us for breakfast and shared it on instagram. And you guys went nuts! You asked for the recipe, and so here it is. I’ve taken my favorite easy buttermilk biscuits, scaled it up to make one dozen rolls, added a simple cinnamon filling and an even easier icing. Pretty basic, but with delicious results.
You guys were right to go nuts for these, they’re phenomenal! I may even almost prefer them to the real deal cinnamon rolls, and that’s saying something. I think it’s the easy prep— no slaving away in the kitchen here. Just expect sticky fingers and happy bellies.
Cinnamon Roll Biscuits
For the biscuits:
- 3 cups (360 grams) all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup (1 stick, 113 grams) unsalted butter, cold and cubed
- 1 cup + 1 tablespoon (250 ml) cold buttermilk
For the filling:
- 2 tablespoons unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon ground cinnamon
- For the icing:
- 1 cup (227 grams) powdered sugar, sifted
- 2-3 tablespoons milk
- Preheat oven to 425F/215C. Line a half sheet pan or 9x13-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 and then your hands to bring it together into a ball.
- On a lightly floured surface, roll the dough out into a large rectangle about 1/2 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 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 and milk 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.