Preheat the oven to 475° F. Line a baking sheet with parchment paper.
Make my two ingredient cream biscuit dough as the base. Pour the dough onto a lightly floured surface and roll it into a 1/4-inch thick rectangle.
Spread the butter onto the surface of the dough and then sprinkle with the cinnamon and sugar.
Roll one long edge of the dough toward the center of the rectangle. Then, roll the opposite long edge of the dough toward the center of the rectangle until it meets the other rolled dough.
Using a sharp knife or string, cut the biscuits into 1 1/2 – 2-inch thick pieces. Place them onto a prepared baking sheet.