Cinnamon Roll Biscuits
I’ve never met a cinnamon roll that I didn’t like. Cinnamon rolls are the best mind trick, ever. They’re pastries, meaning they should be dessert, but we all know they’re 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 lot of time to put together, so 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!
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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!
More Decadent Breakfast Recipes
- Monkey Bread (from scratch!)
- Triple Chocolate Muffins
- Classic Quiche Lorraine
- Danish Pastries
- Sticky Buns
Cinnamon Roll Biscuits
Ingredients
For the Biscuits:
- 2 cups (250 g) all-purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1¼ cups (297.5 ml) heavy cream
For the Filling:
- 1 tablespoon unsalted butter, melted
- 2 tablespoons dark brown sugar
- 2 teaspoons ground cinnamon
For the Icing:
- ½ cup (60 g) powdered sugar
- 1 tablespoon whole milk
Instructions
- Preheat oven to 425 degrees F. Place the oven rack in the upper third of the oven.
- 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.
- Roll the dough into a 9×12-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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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.
This looks very appetizing. I saw it on TasteSpotting.com and clicked over to your site.
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!
I have been making these for years. I also spread applesauce on them before rolling them up. My family loves this version.
What a grrrrreat and easy idea!
I’m drooling over here!!
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…!!!
What a cool idea! This is such a lovely marriage between two of my very favorite things!
Love the idea of using a biscuit dough to make cinnamon rolls! I must give these a try soon.
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!
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!
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!!!
Hi Victoria, I don’t think there should be any problem with doing that. Enjoy!
I know this was years ago – but did you try making these ahead? Considering doing this for Christmas morning so I wondered how it worked.
I love how quickly these come together!
You can never go wrong with cinnamon buns!
These look really easy and delicious!
Helen
Blue Eyed Beauty Blog
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!
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?
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.
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!
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.
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. :D
I love biscuit rolls! So easy and delicious! That’s what breakfast should be :)
Yum!!
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?
Hi Lauren, I think that would definitely work.
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!
OMG you are the best. Cinnamon roll biscuits for breakfast on Saturday.
I love that you don’t have to let the dough rise!!! Looks delish!!
These look unreal! Love this idea!
These look great, but how do you they differ from traditional cinnamon rolls? Is it not the same process?
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!
thanks!
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!
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.
cinnamon rolls are like heaven to me! it doesn’t get much better than this in my opinion :)
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!!!
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!