This Cinnamon Roll Biscuits has all of the delicious flavor we love from regular cinnamon rolls, without the time commitment. They’re soft, gooey, and absolutely delicious.
Looking for more bread recipes? Try these Buttermilk Biscuits, Cranberry Orange Scones, Orange Rolls, Healthy Banana Bread, or Perfect Cinnamon Rolls!
![A homemade Cinnamon Roll Biscuit on a white plate, covered in a simple glaze.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Cinnamon-Roll-Biscuits-1.jpg)
Why I love this recipe:
- Quick – No yeast, no rising time, done in less than an hour from start to finish!
- Delicious – I love the soft and flakey texture that the biscuits create. They taste like heaven with every bite.
- Pantry Ingredients – No unusual ingredients here, making them easy to make anytime.
How to make Cinnamon Roll Biscuits:
Make Dough: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 ½ cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.
![Four images showing how to make a dough for homemade Cinnamon Roll Biscuits.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Cinnamon-Roll-Biscuits-2.jpg)
Fold, and roll out dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.
![Two images showing how to roll and fold Cinnamon Roll biscuit dough.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Cinnamon-Roll-Biscuits-3.jpg)
Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.
![A bowl with butter, brown sugar, cinnamon, and nutmeg in a bowl.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Cinnamon-Roll-Biscuits-4.jpg)
Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12×16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.
![Four images showing the process of making a Cinnamon Roll Biscuit recipe including: spreading the filling, rolling the dough, and slicing into equal pieces.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Cinnamon-Roll-Biscuits-5-1.jpg)
Bake: Place homemade cinnamon biscuits in a metal 9×13” baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.
Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy. Frost gooey cinnamon biscuits and serve with a side of fruit.
![A pan of soft Cinnamon Roll Biscuits with cream cheese frosting on top.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Cinnamon-Roll-Biscuits-7.jpg)
Make Ahead and Freezing Instructions:
To Make Ahead: The biscuit dough or the assembled (unbaked) cinnamon roll biscuits will keep in the fridge 24 hours before baking.
To Freeze: The dough can be frozen in an airtight container for up to 3 months. Thaw completely in the fridge before baking. Baked biscuits can be frozen, once cooled, for up to 3 months in an airtight freezer container.
More Breakfast Favorites:
- Hashbrown Breakfast Casserole
- English Muffins
- Zucchini Bread
- Healthy Banana Muffins
- Chocolate Banana Bread
- Orange Julius Recipe
- Chocolate Overnight Oats
- Cottage Cheese Pancakes
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Recipe
![A homemade Cinnamon Roll Biscuit on a white plate, covered in cream cheese frosting.](https://tastesbetterfromscratch.com/wp-content/uploads/2023/10/Cinnamon-Roll-Biscuits-1-500x500.jpg)
Cinnamon Roll Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 cups cake flour*
- 1 1/2 Tablespoons granulated sugar
- 2 Tablespoons baking powder
- 1 ½ teaspoons kosher salt
- ½ cup unsalted butter , frozen
- 4 oz cream cheese , cold, cut into pieces
- 1 1/2 cups buttermilk
Cinnamon Filling:
- 5 Tablespoons unsalted butter , softened
- 1/4 cup light brown sugar
- 2 Tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Cream Cheese Frosting:
- 4 oz cream cheese , softened
- 4 Tablespoons unsalted butter , softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F.
- For the Biscuits: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 ½ cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.
- Fold Dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.
- Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.
- Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12×16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.
- Bake: Place biscuits in a metal 9×13'' baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.
- Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy.
Notes
Nutrition
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Delicious! Easy to follow recipe and the results were even better than expected.
Turned out so good. And it was so simple to make too!
Are there any high altitude modifications that you would suggest? Thanks
These are pretty good!
Taste better from scratch!