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Biscuit Cinnamon Rolls are the most amazing twist on a classic! They are perfectly light, fluffy, and packed with cinnamon. The texture is more flakey and moist than traditional cinnamon rolls! Whether it’s for a cozy weekend breakfast or a holiday brunch, these hit the spot!
Reasons You’ll Love This Recipe
- The Best of Both Worlds: These rolls combine the warm, gooey goodness of a classic cinnamon roll with the buttery, tender layers of a biscuit.
- Quick and Easy: No waiting for the dough to rise—just mix, roll, and bake!
- Customizable Sweetness: Add just the right amount of glaze to match your taste.
- Great for Any Occasion: You can make these rolls any time of the year! I love to serve them Christmas morning with a savory breakfast casserole and fruit salad.
What’s in Biscuit Cinnamon Rolls?
Traditional cinnamon rolls are hard to beat, but sometimes I crave something a little flakier and easier. This biscuit cinnamon roll recipe is much easier because there’s no need for yeast or rising time! For exact measurements, scroll to the bottom of the post!
Biscuits
- All-Purpose Flour: The base of the dough.
- Granulated Sugar: For perfectly sweet biscuits.
- Salt: Balances the flavor.
- Baking Powder: Helps the dough rise.
- Cold Butter: This is what will create a flaky texture.
- Buttermilk: Adds moisture and helps to make the rolls soft and fluffy.
Cinnamon Filling
- Butter: Melted butter adds buttery flavor while helping the sugar and cinnamon spread more easily.
- Brown Sugar: For rich, sweet flavor.
- Ground Cinnamon: You can’t have cinnamon rolls without this star spice!
Glaze
- Powdered Sugar: Sweetens the glaze while keeping a smooth texture.
- Milk: Thins the powdered sugar so it’s easy to drizzle over the top.
- Vanilla Extract: For warm vanilla flavor.
Biscuit Cinnamon Rolls Recipe
There are quite a few steps, but each one is straightforward, and everything comes together pretty quickly. You’ll be pulling these out of the oven before you know it!
- Prep: Preheat the oven to 375 degrees Fahrenheit and spray a 4-quart baking dish with pan spray. Set aside. Add the flour, sugar, salt, and baking powder to a large bowl and whisk until combined.
- Grate the Butter: Grate the cold butter with a cheese grater.
- Combine: Use a pastry cutter to cut the grated butter in the flour mixture until evenly dispersed and the butter is slightly smaller than peas.
- Mix: Stir in the buttermilk just until the mixture is fully moistened. If necessary, add 1-2 tablespoons of additional buttermilk if there seems to be a lot of dry flour mixture that hasn’t been moistened. It shouldn’t be wet to the point of being sticky, but it should not be dry.
- Knead Dough: Dump the dough onto a clean, lightly floured surface and gently knead it until all the scraps come together. Carefully roll out the dough into a large rectangle that is about ½ inch thick (it doesn’t have to be perfect).
- Fold the Dough: Create a tri-fold by folding ⅓ of the dough over the middle and ⅓ on the opposite side over the top of that.
Making the Rolls
- Continue Folding: Rotate the dough 90 degrees and roll it out into a ½-inch thick rectangle, repeating the same tri-fold. Rotate the dough, roll it out, and repeat the tri-fold for a third time. After the third set of folds, roll the dough into a rectangle about 9×14 inches.
- Mix Cinnamon and Sugar: Combine the brown sugar and cinnamon in a small bowl.
- Brush on Melted Butter: Brush the melted butter over the top of the dough with a pastry brush.
- Add Cinnamon and Sugar: Sprinkle the cinnamon-sugar mixture over the top of the melted butter.
- Roll: Roll the dough up tightly from the short end.
- Slice: Use a very sharp knife or a long piece of floss to cut the dough into 1-inch thick pieces.
- Bake: Place the rolls into the prepared baking dish and bake for 40 minutes, until the tops of the biscuits are golden brown and the internal temperature reaches 200-205 degrees Fahrenheit.
- Make and Add the Glaze: While the cinnamon rolls bake, prepare the glaze by whisking the powdered sugar, vanilla, and milk together in a small bowl. Once the cinnamon rolls have cooled for 5-10 minutes, drizzle the glaze on top of the biscuit cinnamon rolls and serve.
Tips for Making Cinnamon Roll Biscuits
Here are a few simple tips so your biscuit cinnamon rolls are irresistibly delicious every time!
- Don’t over-mix or overhandle the dough! Mix just enough to moisten the flour to the point where it will stay together in a ball. Over-mixing will cause your cinnamon rolls to be tough and chewy instead of light and flakey.
- Forming the tri-folds: Don’t worry too much about making the first rectangle perfect. As you form the tri-folds it will naturally become more squared off.
- Make the Buttermilk: You can make your own buttermilk if you don’t have store-bought on hand. It does end up thinner than the real thing. You may want to start with 1 ⅓ cup to start before slowly adding in the remaining ⅓ cup of buttermilk as needed to moisten the dough enough, but not make it too wet.
- Glaze Alternative: The glaze is pretty sweet, so add as much or as little as you’d like. You may alternatively replace the glaze with your favorite buttercream or cream cheese frosting.
Make Ahead & Storing Tips
- Storing Leftovers: Store the baked biscuit cinnamon rolls at room temperature by covering them tightly with plastic wrap or storing them in an airtight container for up to 4 days. Alternatively, store them in the fridge for up to 7 days.
- Make Ahead: You can prepare the rolls up to 24 hours in advance by following the recipe through the beginning of step 11 when the rolls are placed in the baking dish. Cover tightly with plastic wrap and store the rolls in the refrigerator until you are ready to bake them. Remove them from the fridge and set them on the countertop while the oven preheats.
- Freezing Unbaked Rolls: You can freeze biscuit cinnamon rolls by lining the unbaked rolls on a parchment paper-lined baking sheet, making sure they aren’t touching. Place the baking sheet uncovered in the freezer for at least 4 hours, until the rolls are frozen solid, before transferring them to an airtight container or freezer bag. Place the frozen rolls in a prepared baking dish and cover to let them thaw overnight in the fridge before baking them as directed.
- Freezing Baked Rolls: Baked biscuit cinnamon rolls can be stored in an airtight container or freezer bag and frozen for up to 3 months. Let them thaw at room temperature for a couple of hours, or gently heat in the microwave for 20-30 seconds. Be aware that the glaze will become wet and sticky as it thaws.
More Delicious Brunch Recipes
A brunch spread always has to have a sweet addition! It’s the perfect thing to round out the meal with more savory dishes. Here are a few recipes that are the perfect contrast to eggs and bacon!
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Preheat the oven to 375 degrees Fahrenheit and spray a 4-quart baking dish with pan spray. Set aside.
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Add the flour, sugar, salt, and baking powder to a large bowl and whisk until combined.
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Grate the cold butter with a cheese grater. Use a pastry cutter to cut the grated butter in the flour mixture until evenly dispersed and the butter is slightly smaller than peas.
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Stir in the buttermilk just until the mixture is fully moistened. If necessary, add 1-2 tablespoons of additional buttermilk if there seems to be a lot of dry flour that hasn’t been moistened. It shouldn’t be wet to the point of being sticky, but it should not be dry.
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Dump the dough out onto a clean, lightly floured surface and gently knead it until all the scraps come together. Carefully roll out the dough into a large rectangle that is about ½ inch thick (it doesn’t have to be perfect) and create a tri-fold by folding ⅓ of the dough over the middle and ⅓ on the opposite side over the top of that.
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Rotate the dough 90 degrees and roll it out into a ½-inch thick rectangle, repeating the same tri-fold. Rotate the dough, roll it out, and repeat the tri-fold for a third time.
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After the third set of folds, roll the dough into a rectangle that is just about 9×14 inches.
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Combine the brown sugar and cinnamon in a small bowl. Then brush the melted butter over the top of the dough with a pastry brush.
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Sprinkle the cinnamon sugar mixture evenly over the top of the melted butter.
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Roll the dough up tightly from the short end before using a very sharp knife or a long piece of floss to cut the dough into 1-inch thick pieces.
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Place the rolls into the prepared baking dish and bake for 40 minutes, until the tops of the biscuits are golden brown and the internal temperature reaches 200-205 degrees Fahrenheit.
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While the cinnamon rolls bake, prepare the glaze by whisking the powdered sugar, vanilla, and milk together in a small bowl.
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Once the cinnamon rolls have cooled for 5-10 minutes, drizzle the glaze on top and serve.
Calories: 580kcalCarbohydrates: 74gProtein: 8gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 525mgPotassium: 421mgFiber: 3gSugar: 29gVitamin A: 909IUVitamin C: 0.1mgCalcium: 212mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
