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!
- 2 cups self-rising flour
- ¼ teaspoon salt
- ½ teaspoon granulated sugar
- 3 tablespoons shortening
- 1 tablespoon butter
- 1 cup buttermilk
- 1 tablespoon ice water
- 3 tablespoons butter, melted
- 1 tablespoon cinnamon
- 3 tablespoons brown sugar
- 1 cup confectioner's sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 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.
- 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 1½ - 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.
- 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.
I’m thinking I might make these again in the morning. And maybe even the next.
Originally published December 2011.