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Biscuit Cinnamon Rolls Recipe

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These Biscuit Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon-sugar swirl, all without the need for yeast! Made with buttery biscuit dough and topped with a creamy glaze, they’re perfect for breakfast, brunch, or a quick dessert. Plus, they come together in just 30 minutes

Ingredients

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For the Dough:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 3/4 cup whole milk (plus extra if needed)

For the Cinnamon Filling:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven:
    Preheat your oven to 375°F (190°C). Grease a round baking dish or an 8×8-inch pan.

  • Make the biscuit dough:
    In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
    Add milk and stir until a soft dough forms. If the dough is too dry, add a little more milk (1 tablespoon at a time).

  • Roll and fill:

    • On a lightly floured surface, roll the dough into a rectangle (about 1/4-inch thick).
    • Brush the melted butter evenly over the dough.
    • Mix the brown sugar and cinnamon together, then sprinkle the mixture evenly over the buttered dough.

Notes

  • Add chopped pecans or walnuts to the filling for extra crunch.
  • Swap brown sugar for maple sugar for a richer flavor.
  • Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Find it online: https://recipe.newsvks.com/biscuit-cinnamon-rolls-recipe/