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+ servings

Cinnamon Roll Biscuits

Cinnamon rolls made with biscuit dough are the easiest, tastiest cinnamon rolls you'll ever have!


For the biscuits:

  • 3 cups all-purpose flour (360 grams)
  • 1 ½ tablespoons 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 + 1 tablespoon 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


  • Preheat oven to 425°F. 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.
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