Cinnamon Roll Biscuits have all the deliciousness of a cinnamon roll with the ease of a biscuit!
I originally shared this recipe in 2011 after my sister, Wendy, and my niece, Katherine, spent the weekend with us. That weekend, we baked Christmas cookies, made my Grandmother’s divinity and date nut roll, and laughed and chatted until the wee hours of the morning.
I woke up the next morning sleepy-eyed but determined to serve a breakfast that everyone would love and remember from our weekend together. The only problem was that I had very limited time to get breakfast on the table.
I know how much my niece loves cinnamon rolls and so I got a bit creative. It’s probably not the safest thing to do with limited time, but that’s sorta how I roll.
I decided to make cinnamon roll biscuits.
Within just a few minutes, my kitchen was filled with the unbelievable smell of fresh cinnamon rolls and coffee.
Believe me, it was an automatic draw for getting everyone into the kitchen for breakfast.
I’ve made them more times than I can count since that weekend. What started as a quick way to get something as close to cinnamon rolls as possible on the table in a hurry has become a definite family favorite!
As your cinnamon roll biscuits are baking, mix your glaze so you can drizzle it over them as soon as you take them out of the oven.
Here’s the recipe for my Cinnamon Roll Biscuits. I hope you love them as much as we do!
Cinnamon Roll Biscuits Recipe
Ingredients
- 2 cups (226 g) self-rising flour
- 1/4 teaspoon (0.6 g) kosher salt
- 1/2 teaspoon (2 g) granulated sugar
- 3 tablespoons (35 g) shortening
- 1 tablespoon (14 g) butter
- 1 cup (245 g) buttermilk
- 1 tablespoon (14 g) ice water
For the filling
- 3 tablespoons (42 g) butter, melted
- 1 tablespoon (8 g) ground cinnamon
- 3 tablespoons (40 g) brown sugar
For the glaze
- 1 cup (114 g) confectioner’s sugar
- 2 tablespoons (28 g) milk
- 1 teaspoon (5 g) vanilla extract
Instructions
- Preheat oven to 475ºF. Butter a round cake pan or skillet and set aside.
- Add the flour, salt and sugar to a large mixing bowl. Cut shortening and butter into flour mixture with a pastry blender. Slowly pour milk and water into your dry ingredients and stir together until just combined. Pour the dough onto a lightly floured surface and gently pat into a rectangle about 1/2 inch thick.
For the filling
- Pour melted butter on top of biscuit dough. Spread to make sure it reaches the edges of the dough.
- Mix together cinnamon and sugar and sprinkle on top of melted butter. Roll the dough, beginning at the long edge, until a log of dough has been formed. Cut dough into rolls about 1 1/2 – 2 inches thick. Place slices into the buttered cake pan or skillet. Place the pan into the oven and bake for 10-12 minutes, or until lightly browned and cooked through. Do not overbake.
For the glaze
- As the cinnamon roll biscuits are baking, mix together the confectioner’s sugar, milk and vanilla until well combined and smooth. Remove the biscuits from the oven and allow them to cool for a few minutes and then spread the glaze over the top and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m thinking I might make these again in the morning. And maybe even the next.
Enjoy!
Robyn xo
Originally published December 2011.
Hi Robyn, thanks for this recipe. I needed a quick cinnamon roll recipe that used self-rising flour and this hit the spot! I did vary it a little:
Used 3/4 cup buttermilk and no whole milk
Added 1/2 cup fresh pumpkin puree
For the filling: I didn’t read carefully and just melted the butter and added cinnamon and sugar to create a thick paste. It was actually really easy to spread this way!
For the glaze: I upped the vanilla to 2 tsp, decreased milk (I used vanilla almond milk) to 1 T and added 4 oz cream cheese. Whipped it up with the powdered sugar and it was fantastic.
Looking forward to using more of your recipes!
Oh my…I think these would be perfect for Christmas morning. I know I’d hop up to the smell of these wafting through the house.
Robyn!Robyn!Robyn! – Just when I think you have hit the culinary top…..you come along with another fantastic recipe!!!!! How easy and delicious this looks! Thanks again (my stretch waist pants thank you also!!!!)!
Lovely and delicious! I made a vegan version of these not too long ago. Like you say – they are definitely worth repeating!
These look wonderful! Yum!
Whoa, delish idea!!!
These look divine!!
ROBYN!!! Can you come over for breakfast? Immediately? 😉
Yum! Nothing beats warm sweet cinnamon bread especially with coffee!
Must make! 🙂