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Cinnamon Roll Biscuits have all the deliciousness of a cinnamon roll with the ease of a biscuit!

Cinnamon Roll Biscuits Recipe - Cinnamon Roll Biscuits have all the deliciousness of a cinnamon roll with the ease of a biscuit! // addapinch.com

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.

Cinnamon Roll Biscuits Recipe - Cinnamon Roll Biscuits have all the deliciousness of a cinnamon roll with the ease of a biscuit! // addapinch.com

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.

Cinnamon Roll Biscuits Recipe - Cinnamon Roll Biscuits have all the deliciousness of a cinnamon roll with the ease of a biscuit! // addapinch.com

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!

Cinnamon Roll Biscuits Recipe - Cinnamon Roll Biscuits have all the deliciousness of a cinnamon roll with the ease of a biscuit! // addapinch.com

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.

Cinnamon Roll Biscuits Recipe - Cinnamon Roll Biscuits have all the deliciousness of a cinnamon roll with the ease of a biscuit! // addapinch.com

Here’s the recipe for my Cinnamon Roll Biscuits. I hope you love them as much as we do!

5 from 5 votes

Cinnamon Roll Biscuits Recipe

30 Minutes or Less 27 mins

Cinnamon Roll Biscuits Recipe - Cinnamon Roll Biscuits have all the deliciousness of a cinnamon roll with the ease of a biscuit! // addapinch.com
Prep Time 15 mins
Cook Time 12 mins
Servings 8
Author Robyn Stone | Add a Pinch
Cinnamon Roll Biscuits Recipe - Cinnamon Roll Biscuits have all the deliciousness of a cinnamon roll with the ease of a biscuit!

Ingredients  

  • 2 cups self-rising flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 3 tablespoons shortening
  • 1 tablespoon butter
  • 1 cup buttermilk
  • 1 tablespoon ice water

For the filling

  • 3 tablespoons butter melted
  • 1 tablespoon cinnamon
  • 3 tablespoons brown sugar

For the glaze

  • 1 cup confectioner's sugar
  • 2 tablespoons milk
  • 1 teaspoon 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 ½ 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 ½ - 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.

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Share it with the world!

I’m thinking I might make these again in the morning. And maybe even the next.

Enjoy!
Robyn xo

Cinnamon Roll Biscuits Recipe - Cinnamon Roll Biscuits have all the deliciousness of a cinnamon roll with the ease of a biscuit! // addapinch.com

 

Originally published December 2011.

Breakfast Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. Delicious recipe, Robyn. My glaze didn’t come out white. Maybe because my vanilla is darker, the glaze came out a beige color. Yet, it was super delicious. Does keeping my hands lightly floured help to keep my dough from sticking to my hands? Thanks so much. Have a great week:)

    1. Hi June,
      You can use all butter, but it will changed the texture of the biscuit. It will still be delicious, just not as tender and flaky. You could also use lard or an organic shortening, or coconut oil. I hope that helps! xo

    2. I used coconut and butter, absolutely DE-LISH!!! Will DEFINITELY be making this recipe again. Thanks robynstone for sharing your yummy, easy recipe!!

  2. I found this recipe a few months ago and have made them many times. So easy and sooo delicious. Thanks so much for sharing. I love your recipes.

  3. I did make this recipe omitting the egg. They turned out just fine- still amazingly delicious. Here is what I did:
    stir and gently scoop the flour with a fork into the measuring cups. ( I did not otherwise sift.)
    follow recipe regarding milk and salt, melted butter, etc. Leave out the egg.
    When it was time to kneed the dough and it was not as soft as I thought it should be, I added warmed milk by the tablespoon and kneaded it in until I got a softer and softer dough. This took about 20 minutes, instead of 10, but I kept repeating adding the milk and kneading it in until I got a soft but not-quite sticky dough. The amount of milk I added was about 4-5 tbsp, or near the same amount of liquid the eggs would have provided.
    The dough rose nicely, and baked nicely. I hardly had to use any flour for the rolling out, but I did use a silicon mat, so, I don’t know how much difference that made.
    When I made the frosting, I let the rolls cool nearly completely before frosting – I think this was a mistake, allowing the tops to dry out the tiniest bit too much from escaped steam. Next time, I will frost sooner.
    I am so grateful for this recipe – my egg-allergic person loves your cinnamon rolls! Thank you!

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