Biscuit Cinnamon Rolls Recipe

These Biscuit Cinnamon Rolls are a quick and easy twist on the classic cinnamon roll, made with soft, buttery biscuit dough instead of yeast dough. They’re flaky, tender, and packed with gooey cinnamon-sugar filling, all topped with a luscious cream cheese glaze. The best part? No yeast or rising time required—perfect for a cozy breakfast, brunch, or a sweet afternoon treat!

Why You’ll Love This Recipe

If you love cinnamon rolls but don’t have the time for yeast-based dough, this recipe is for you! Using biscuit dough cuts down on prep time without sacrificing flavor or texture. These rolls are buttery, soft, and come together in under an hour. The sweet cinnamon filling and rich glaze make them just as indulgent as traditional cinnamon rolls—only quicker and easier to make.

Ingredients

this recipe

For the biscuit dough:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk (plus more if needed)

For the cinnamon filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2 teaspoons ground cinnamon

For the glaze:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (adjust for desired consistency)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the biscuit dough:

1. Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9-inch round baking dish or cake pan.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Cut in the butter: Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Add the buttermilk: Gradually pour in the buttermilk and stir until just combined. The dough should be soft but not sticky—add a bit more buttermilk if needed.

Prepare the cinnamon filling:

1. Mix the filling: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon until smooth.

Assemble the rolls:

1. Roll out the dough: On a floured surface, roll out the dough into a rectangle about 1/4-inch thick.
2. Spread the filling: Evenly spread the cinnamon filling over the dough.
3. Roll and cut: Roll up the dough from the long side into a tight log, then cut it into 8-10 even pieces.
4. Place in the pan: Arrange the rolls in the prepared baking dish.

Bake the cinnamon rolls:

1. Bake: Bake for 20-25 minutes or until golden brown and cooked through.
2. Cool slightly: Let the rolls cool for about 5-10 minutes while you prepare the glaze.

Make the glaze:

1. Mix the glaze: In a medium bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth.
2. Glaze the rolls: Spread the glaze over the warm cinnamon rolls and serve immediately.

Servings and timing

• Servings: 8-10 rolls
• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes

Variations

• Maple glaze: Replace the vanilla extract with 1 tablespoon of maple syrup for a maple-flavored twist.
• Nutty version: Sprinkle chopped pecans or walnuts over the filling before rolling up the dough.
• Chocolate cinnamon rolls: Add 1/4 cup of mini chocolate chips on top of the cinnamon filling for an indulgent chocolatey surprise.
• Vegan option: Use plant-based butter, dairy-free milk, and vegan cream cheese.

Storage/Reheating

• Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheating: Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes until warm.

FAQs

1. Can I use store-bought biscuit dough?

Yes, refrigerated biscuit dough works as a shortcut. Simply roll it out and follow the same filling, rolling, and baking instructions.

2. Can I freeze biscuit cinnamon rolls?

Yes, freeze the unbaked rolls on a baking sheet, then transfer them to a freezer-safe bag. Bake from frozen, adding 5-10 minutes to the baking time.

3. How do I keep the biscuit dough from being tough?

Be careful not to overwork the dough—mix until just combined and handle it gently to keep the biscuits light and fluffy.

4. Can I make these rolls ahead of time?

Yes, assemble the rolls, cover tightly, and refrigerate overnight. Bake the next morning for fresh, warm cinnamon rolls.

5. Can I use whole wheat flour?

Yes, substitute up to 50% of the all-purpose flour with whole wheat flour. You may need a little extra buttermilk to maintain the dough’s texture.

6. Why didn’t my rolls rise properly?

Check that your baking powder and baking soda are fresh. Also, ensure the oven is fully preheated before baking.

7. Can I make this recipe without buttermilk?

Yes, mix 3/4 cup milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a buttermilk substitute.

8. What’s the best way to cut the dough?

Use a sharp knife or unflavored dental floss to cut the rolls cleanly without squishing the dough.

9. How can I make these rolls extra soft?

Brush the tops with melted butter before baking and cover the rolls with foil halfway through baking to retain moisture.

10. Can I make a glaze without cream cheese?

Yes, mix 1 cup of powdered sugar with 1-2 tablespoons of milk and 1 teaspoon of vanilla extract for a simple icing.

Conclusion

These Biscuit Cinnamon Rolls are the perfect quick fix for your cinnamon roll cravings—fluffy, buttery, and loaded with gooey cinnamon goodness. With no yeast required, they’re easy enough to whip up on a lazy weekend morning or as a special treat anytime. Customize them with your favorite toppings, and enjoy a warm, sweet, and satisfying homemade breakfast or dessert!

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