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 self-rising flour
- 1/4 teaspoon kosher 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 ground 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 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.
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:)
Yum! I don’t use shortning and my family would prefer biscuits with shortning??? Do you know how to do that?
Thank you
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
I used coconut and butter, absolutely DE-LISH!!! Will DEFINITELY be making this recipe again. Thanks robynstone for sharing your yummy, easy recipe!!
Thanks, Kay. So glad you enjoyed these cinnamon roll biscuits.
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.
So glad you enjoy them, Brenda! Thanks so much! xo
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!
I don’t know what I did wrong, but this was an epic fail. I followed the directions to a T. I have NEVER had a recipe from addapinch fail before. I was definitely able to “pour” the dough onto my dough mat, but it was so runny there was NO way to roll it. So I literally spooned it (after adding the melted butter, & cinnamon brown sugar filing) into my prepared pan and baked it as a coffee cake, then glazed it, but since it is a biscuit recipe, the taste was not interchangeable as a coffee cake. But worth a try! I am so curious as to where i went wrong!!!
Melinda, I’m sorry you had an issue with this recipe. It sounds like you may have added all the buttermilk and water to the dry ingredients. The amount of milk and water will vary according to the flour you use; some flour is softer and more finely ground than others. Add the buttermilk and the water a little at a time just until the ingredients are combined. I hope this helps.