Cinnamon Roll Biscuits
58 comments » 
I’ve never met a cinnamon roll that I didn’t like. Cinnamon rolls are the best mind trick, ever. They’re pastries, which means they should be dessert, but we all know that they’re totally meant for breakfast. Anything that can make my brain think that dessert for breakfast is perfectly acceptable is a keeper. Cinnamon rolls are soft, flaky, warm, sweet, ooey, gooey, full of cinnamon and topped with icing. They’re amazing. Unfortunately, they usually take a good bit of time to put together, which means they’re not cut out for spur-of-the-moment breakfast decisions. These biscuits, however, take all the wonderful things about cinnamon rolls (cinnamon! butter! icing!) and all the wonderful things about biscuits (quick! easy! flaky!) and marry them together into one of the most genius breakfast creations ever.
You begin these biscuits just like any other – you quickly mix together the dough (made of flour, a little sugar, baking powder, salt and heavy cream), but instead of cutting out rounds or squares, you roll the dough into a thick rectangle. Now comes the cinnamon roll magic! You brush the dough with melted butter and sprinkle with a cinnamon-sugar. Roll up the dough and cut into individual rolls. Bake them up, then drizzle with icing!
All the awesome flavors of a cinnamon roll with the quickness and ease of biscuits… you seriously can’t go wrong. If you end up eating two or more, well, welcome to my world and don’t say I didn’t warn you!
One year ago: No-Bake Peanut Butter Butterscotch Crisp Cookies
Two years ago: Cinnamon Ice Cream
Three years ago: Peanut Butter and Jelly Bars
Five years ago: Fresh Baked Italian Bread
Cinnamon Roll Biscuits
Yield: 8 biscuits
Prep Time: 30 minutes
Cook Time: 20 to 25 minutes
Total Time: 1 hour
Ingredients:
For the Biscuits:
2 cups all-purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1¼ cups heavy creamFor the Filling:
1 tablespoon unsalted butter, melted
2 tablespoons dark brown sugar
2 teaspoons ground cinnamonFor the Icing:
½ cup powdered sugar
1 tablespoon whole milkDirections:
1. Preheat oven to 425 degrees F. Place the oven rack in the upper third of the oven.
2. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl and place on a lightly-floured surface. Knead the dough for about 30 seconds, or until smooth. If the dough seems dry, add more cream 1 tablespoon at a time.
3. Roll the dough into a 9x12-inch rectangle. Brush the dough with the melted butter. Stir together the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder. Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a pie plate. Repeat with all the pieces.
4. Bake for 20 to 25 minutes, or until the biscuits are golden brown. Remove from the oven and transfer to a wire rack to cool slightly. Whisk together the powdered sugar and milk and drizzle the icing over the biscuits. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature.
(Recipe adapted from Cook's Country; originally seen on Tracey's Culinary Adventures)
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I’ve never met a cinnamon roll that I didn’t like either and these are AWESOME b/c they are a quickbread-ish recipe and so much faster than traditional rolls to make it looks like – total bonus!
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For years, at the holidays I’ve made something very similar only instead of the cinnamon, I used the grated rind of an orange and a little juice in the frosting. Fresh and delightful!!!
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cinnamon rolls are like heaven to me! it doesn’t get much better than this in my opinion
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I don’t know what it is about cinnamon rolls that brings a family together, but it works. Maybe the smell, or the rolling process, or just the warmth you get when you eat it, but my family gathers around the table whenever cinnamon rolls are near.
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These look great, but how do you they differ from traditional cinnamon rolls? Is it not the same process?
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Allie on September 5th, 2012 at 6:57 am
There is no yeast in these biscuits like there is in traditional cinnamon rolls so there is no 1-2hr waiting time for the dough to double. For this you directly make the buns and it goes straight into the oven…so it goes into my tummy MUCH faster!
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Rodzilla on September 6th, 2012 at 7:27 am
thanks!
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HB on September 13th, 2012 at 8:20 am
Traditional cinnamon rolls use yeast raised dough, and if you’ve ever made them you know how long of a process that can be! This recipe cuts out a significant amount of time and they still look great. Awesome recipe here!
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These look unreal! Love this idea!
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I love that you don’t have to let the dough rise!!! Looks delish!!
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OMG you are the best. Cinnamon roll biscuits for breakfast on Saturday.
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Oh yum, I’m so glad you liked these too! Yours looks amazing, and now I’m craving them big time – I am giving serious consideration to whipping up a batch right this minute!
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LOVE this! Do you think the dough could be frozen so that you could have easy access to one cinnamon roll at a time in the mornings?
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Michelle on October 5th, 2012 at 11:26 am
Hi Lauren, I think that would definitely work.
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Yum!!
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I love biscuit rolls! So easy and delicious! That’s what breakfast should be
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Cinnamon rolls made with biscuit dough is the only way I will eat cinnamon rolls! I just hate the traditional yeasted dough. I will definitely be making these. They look amazing.
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I’m confused. I have a hard time without visuals, so I might just be an idiot today.
Do I need to do anything with the dough after I’ve cut my 8 pieces? Do I need to roll it up into the biscuit?
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Martha in KS on September 5th, 2012 at 8:13 pm
Liz,
You have a rectangle of dough, then sprinkle on cinnamon. Then roll up to a tube shape. Then slice & put spiral rolls into baking pan. Does that make it clearer? An additional tip – use flavorless dental floss for slicing! I can’t wait to make these.
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Liz on September 6th, 2012 at 12:29 pm
I think so. Do I take the tube shape and roll it to make the roll? You know what, I’m ovethinking this. I’ll just make some and find out.
Thanks, Martha!
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HB on September 13th, 2012 at 8:40 am
The tube shape is the roll dear. Once you roll it up into the log, and then slice them into sections that’s a cinnamon roll.
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I was craving cinnamon rolls a few months ago and finally satisfied my craving at Cinnabons. I don’t know where to get any here in Utah so I’ll just have to use your recipe and make my own. Thanks!
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These look really easy and delicious!
Helen
Blue Eyed Beauty Blog
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You can never go wrong with cinnamon buns!
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I love how quickly these come together!
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Thank you for this great recipe!! I will be making these this weekend
Just one question-would I be able to make this the night before until step 3-so cut them up and put them in a pie plate, refrigerate, and bake the next morning? I’m not sure if it would affect the recipe or not. Thank you!!!
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Michelle on October 5th, 2012 at 11:27 am
Hi Victoria, I don’t think there should be any problem with doing that. Enjoy!
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Oh my gosh! You just blew my mind! Cinnamon rolls are one of my favorite things EVER but I almost never make them because they take so long. I will definitely be trying this recipe. Thanks!
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I just love this idea! I’ll have to try them the next time I’m craving cinnamon rolls for breakfast but am short on time!
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Love the idea of using a biscuit dough to make cinnamon rolls! I must give these a try soon.
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What a cool idea! This is such a lovely marriage between two of my very favorite things!
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I love cinnamon rolls, and I always want to make them at home fro breakfast, but who have time to make a regular one early in the morning? Now, you are making the rolls without yeast, which means that I don’t have to wait hours to have them done…!!! It’s absolutely great…!!!
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I’m drooling over here!!
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What a grrrrreat and easy idea!
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I have been making these for years. I also spread applesauce on them before rolling them up. My family loves this version.
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Jesus, you took my favourite recipe from you and make it like so much better, now I dont have to plan 4 hours in advanced, I could just be like I want cinnamon rolls and I want it now! You are absolutely amazing!
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This looks very appetizing. I saw it on TasteSpotting.com and clicked over to your site.
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Dude, I’ve never seen a cinnamon roll made with non-yeasted dough. You are my savior. I am currently on my knees bowing at the computer screen.
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Just a quick correction. The recipe originally appeared in the May/June 2000 Cooks Illustrated, not Cook’s Country.
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These look so delicious and easy!! Does this recipe double well? If so, what size pan would you recommend for baking them in? I’m picturing a 9×13?
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Michelle on October 5th, 2012 at 3:47 pm
Hi Anna, Although I haven’t tried it, this does appear to be a recipe that would respond well to scaling. I would go ahead and double it and use a 9×13-inch pan.
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Totally excited for a cinnamon roll that i can make in about an hour. I made a few adjustments that I thought you might like to try. for the 1 1/4 cup heavy cream I substituted in 1tsp vanilla 1/2 cup light cream and 6oz plain greek yogurt. I also used about twice the cinnamon sugar inside. The yogurt gives the most subtle tang to the dough, and makes them super moist. took a little extra bake time but was definitely worth it.
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I Have a soft place in my heart for cinnamon rolls…. all types and all recipes are always welcome!!
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OK, I just pinned these because this seems like genius to me!
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Amazing recipe!
I hosted a typical Swedish ‘Fika’ today with cinnamon rolls on the menu, but due to lack of time, the ‘original’ were out of question. These were just perfect, and good to make with less time on your hands. I also added some more sugar/cinnamon to the rolls, but otherwise, perfect proportions
Really love the texture and the taste of these quick cinnamon rolls, so thanks for the recipe! I am sure this recipe will be used more often
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These look amazing! What a clever idea marrying two amazing breakfast breads to make these wonderfully easy cinnamon rolls! Can’t wait to try these out! Just pinned them too!
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Would I be able to make this the day before, put it in the fridge, and bake it the next morning?
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Michelle on September 27th, 2012 at 10:07 am
Hi Dorothy, Yes, you could that, although I haven’t tried it. The only thing I can think of is that they may not rise as high as if you made them immediately (due to the baking powder), but I think they should be fine!
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These look great! Thanks!
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These were delicious! I have a favorite cinnamon roll recipe that is delicious, but these biscuits are my new “go-to” when I want cinnamon rolls without bothering with yeast and waiting for the dough to rise. Pure. Genius. I also like that these have less sugar and butter in them than my regular cinnamon rolls. Not that I’m at all opposed to sugar and butter, mind you…
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I made these this weekend and they were as good as they looked in the picture. After I made them I realized this is pretty much the same recipe of the Bojangles cinnamon biscuits I used to eat all the time when I was a teenager. I haven’t had these in over 10 years and eating them instantly brought me back to those days. Really awesome recipe thanks for providing this I will be making these for years to come
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These look awesome! Is there anything else I could use in place of the whipping cream? I saw greek yogurt in the comments, but is there something else you would suggest? Thank you!
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Michelle on November 8th, 2012 at 1:40 pm
Hi Alexandrina, I wouldn’t recommend substituting for the cream in these, that’s a big part of what gives the biscuits their texture.
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Have just made these and they are great (even husband, my critic agrees). I made proper cinnamon rolls last weekend (finished them in 2 days) and had a hankering for more, but as you know they take time (the joys of yeast), so thought I would give these a try as have been looking at them for the last month. I was not disappointed and they were so easy. I have seen another recipe for cinnamon roll biscuits but they have butter in them and think the texture would be quite different. So thank you for posting
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I made these while waiting for potatoes to boil….literally, it was that quick and easy! By the time dinner was ready, so were these and they were delicious! Another
winner – thank you
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I’ve found this recipe on Pinterest and have done it about 3 or 4 times already ’cause it’s so easy and every one at my house loves it! Thank you so much for sharing it with the world! Greetings from Brazil
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I bought heavy whipping cream, is that the same as heavy cream?
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Michelle on April 30th, 2013 at 3:31 pm
Technically, they’re not exactly the same, but for about 99% of baking purposes they are interchangeable, so you’re fine using the heavy whipping cream.
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