These Cinnamon Roll Biscuits are super quick, decadent and can satisfy even the strongest of cravings for traditional cinnamon rolls. And there's no yeast required.
Cinnamon rolls are one of my favourite desserts of all time. They're sweet, chewy and loaded with carbs. As much as I'd like to pretend that my life is put together enough to make time for yeast desserts, it usually isn't the case.
A local bakery to me, The Sour Grape Cafe, makes incredible Cinnamon Biscuits and I've been going through them so much I knew I had to try and make them myself.
These cinnamon biscuits were made with the base recipe for biscuits from Sugar Spun Run.
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Why You'll Love Cinnamon Biscuits
Easy to make. Traditional cinnamon rolls take a long time to wait for the yeast to rise. These are made with biscuit dough to be quick, simple and completely fuss-free.
Inexpensive. Using only butter, milk and pantry staples, you likely have everything you need to make this delicious dessert at home already.
Undeniably delicious. Once I tried these at a local cafe, I found myself visiting often to get a fix. I 100% love to support local, but if I can save money making things at home I'm all about that.
Ingredients
Butter. I always recommend using unsalted butter. It gives you more control with the flavour and ensures you're getting a more consistent end product.
Milk. This recipe calls for 2% milk. You can use whole milk with no problem. I would avoid using cream or buttermilk as it will change the fat content of the dough.
Flour. This fuss-free recipe calls for all-purpose flour. There's no need for fancy cake flour or bread flour.
Sugar. This recipe calls for white sugar (biscuits), brown sugar (filling) and icing sugar (icing). If you don't have icing sugar, you can put your regular white sugar in a blender and grind it to a fine powder. I recommend light brown sugar for the filling.
How to Make This Recipe
To start, preheat your oven to 425°.
1. Cut your butter into small cubes and chill in the freezer for 10-15 minutes to ensure the biscuit has the best flaky layers.
2. Melt your 2 tablespoons of butter and mix it together with the brown sugar and cinnamon until it forms a paste. Set aside.
3. In the bowl of a food processor, combine the dry biscuit ingredients (flour, baking soda, sugar and salt).
4. Cut in the frozen butter until it forms a coarse crumb dough.
5. Add in the milk and mix until just combined.
6. (Visual of how the dough should look).
7. On a lightly floured surface, roll the dough together until it forms a cohesive ball. Fold the dough in half 5-6 times, rotating 90° between each fold.
8. Gently roll out the dough ball into a 9x12 inch rectangle.
9. Evenly spread the butter and sugar mixture over the top of the dough.
10. Roll the dough into a cylinder along the long side.
11. Cut the roll into 8 equal pieces.
12. Place in a greased baking pan.
13. Bake at 425° for 18-22 minutes - until fully cooked and the edges have browned slightly.
14. While the cinnamon biscuits are baking, whisk all the icing ingredients together until fully combined. Set aside.
15. Remove the biscuits to a wire rack to cool.
16. Once the biscuits are fully cooled, drizzle them with the icing.
FAQs and Expert Tips
In order to have the best texture (layered and flaky) it's important to chill your butter. For best results, cut the butter into cubes and freeze the butter for 10-15 minutes before incorporating into the dry ingredients.
If you want, you can leave the butter out of the icing for a traditional glaze. I personally find frosting too sweet so I like to cut the sweetness with the fat from the butter.
Storing tips. To store any leftovers (if you can resist eating the whole batch), place the cinnamon biscuits in a Tupperware and store in the fridge for up to 3 days. For best taste, reheat the biscuits in the microwave for 15-20 seconds before eating.
Frequently Asked Questions
Although technically you can freeze cooked cinnamon biscuits, the best way to make them in advance is to freeze them before the bake step to ensure the best texture. To bake, allow to thaw in the fridge and then bake as per normal instructions.
If you don't have a food processor, the next best choice is to grate the butter on a box grater and then mix it into the dry ingredients by hand.
Yup! Just make sure to use two pans to allow the cinnamon biscuits room to expand while baking.
My favourite side is milk, tea or a coffee. If you make these in the summer, try it with some homemade cold brew coffee.
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📖 Recipe
Cinnamon Roll Biscuits
Ingredients
Biscuits
- 2 cups All-Purpose Flour 250g
- 1 tablespoon Baking Powder
- 1 tablespoon White Sugar
- 1 teaspoon Table Salt
- 6 tablespoons Butter unsalted (85g)
- ¾ cup Milk 2% or whole
Cinnamon Filling
- 2 tablespoons Butter unsalted
- 3 tablespoons Brown Sugar
- 3 teaspoons Cinnamon ground
Icing
- ¼ cup Butter unsalted
- 2 cups Icing Sugar
- 1 teaspoon Vanilla
- 2 tablespoons Milk 2% or whole
Instructions
- Cut your butter into small cubes and chill in the freezer for 10-15 minutes to ensure the biscuit has the best flaky layers.
- Preheat oven to 425°.
- Melt your 2 tablespoons of butter and mix it together with the brown sugar and cinnamon until it forms a paste. Set aside.
- In the bowl of a food processor, combine the dry biscuit ingredients (flour, baking powder, sugar and salt). Cut in the frozen butter until it forms a coarse crumb dough. Add in the milk and mix until just combined.
- On a lightly floured surface, roll the dough together until it forms a cohesive ball. Fold the dough in half 5-6 times, rotation 90° between each fold.
- Gently roll out the dough ball into a 9x12 inch rectangle and evenly spread the butter and sugar mixture over the top of the dough.
- Roll the dough into a cylinder along the long side. Cut the roll into 8 equal pieces and place in a greased baking pan or pie sheet.
- Bake at 425° for 18-22 minutes - until fully cooked and the edges have browned slightly. Remove the biscuits to a wire rack to cool.
- While the cinnamon biscuits are baking, whisk all the icing ingredients together until fully combined. Set aside.
- Once the biscuits are fully cooled, drizzle them with the icing. Enjoy immediately or store in a Tupperware in the fridge for up to 3 days. Reheat in the microwave for 15 seconds before eating for the best taste.
Nutrition
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Artney | My Pretty Brown Eats
These biscuits are so perfect for breakfast! I love that they are a quick option, especially when you want to enjoy them right away. Delicious!
Lauren
So glad you liked them, Artney 🙂
Chenée
What a delicious idea! These will be perfect for brunch tomorrow!
Lauren
Let me know how they turn out!
Justine Rogers
They turned out really good but I noticed a typo that may mess someone up. In direction 4 you have baking Soda written instead on baking powder like you have written in the ingredient list.
Lauren
Great catch Justine! Thanks for the kind feedback 🙂
Sharon
Delicious! We doubled the recipe and it turned out perfectly. Was such a treat to have thee homemade. Yum!
Lauren
So glad to hear, Sharon!
Anjali
Love the idea of making cinnamon rolls with biscuit dough!! These turned out to be soft and perfectly sweet, and were so easy to make too!
Lauren
So glad they were a hit!
Jess
i need these ASAP!
Katie Goodine Everett
These are just lovely! Made them this morning - perfect cozy treat for a winter day.
Lauren
I'm so glad you liked them, Katie 🙂