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4 from 1 vote

Biscuit Cinnamon Rolls

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!
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: Biscuit Cinnamon Rolls, No rise cinnamon rolls, no yeast cinnamon rolls
Servings: 9 cinnamon rolls
Author: Alyssa Rivers

Ingredients

Biscuits

  • 4 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 1 cup cold butter
  • 1 ⅔ cups buttermilk

Cinnamon Filling

  • 5 tablespoons butter, melted
  • ⅓ cup packed brown sugar
  • 2 tablespoons ground cinnamon

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract or clear vanilla extract

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and spray a 4-quart baking dish with pan spray. Set aside.
  • Add 4 cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon salt, and 2 tablespoons baking powder to a large bowl and whisk until combined.
  • Grate 1 cup 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.
  • Stir in 1 ⅔ cups 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.
  • 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.
  • 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 that is just about 9x14 inches.
  • Combine ⅓ cup packed brown sugar and 2 tablespoons ground cinnamon in a small bowl. Then, brush the melted 5 tablespoons butter, over the top of the dough with a pastry brush.
  • Sprinkle the cinnamon sugar mixture evenly over the top of the melted butter.
  • 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.
  • 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.
  • While the cinnamon rolls bake, prepare the glaze by whisking 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2 tablespoons milk together in a small bowl.
  • Once the cinnamon rolls have cooled for 5-10 minutes, drizzle the glaze on top and serve.

Video

Nutrition

Calories: 580kcal | Carbohydrates: 74g | Protein: 8g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 525mg | Potassium: 421mg | Fiber: 3g | Sugar: 29g | Vitamin A: 909IU | Vitamin C: 0.1mg | Calcium: 212mg | Iron: 3mg

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