Cinnamon Roll Biscuit Bake

Cinnamon roll biscuit bake on a white plate with raspberry garnish.Hey everyone! Chelsea back from Chelsea’s Messy Apron. I LOVE simple breakfasts and this is just that. Actually it’s really more of a dessert, but anytime I can pass off dessert for breakfast, I’ll take it! 🙂

It’s like a smaller batch version of cinnamon pull-parts. You make this in a 8 x 4 inch loaf pan and it’s the perfect amount for a smaller family OR a less healthy part of a larger healthier breakfast — so you can still have something nutritious and a slice of this bake. It’s like the best of both worlds! 🙂

With the holidays coming and the need to entertain (or just create fun memories) this is a great recipe to have! It’s simple, quick, and super tasty. Enjoy!!

Cinnamon roll biscuit on a white plate with raspberries.

Inspired by Pillsbury

More delicious desserts from Chelsea’s Messy Apron:

More delicious desserts from Chelsea’s Messy Apron:

Cinnamon Roll Biscuit Bake

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Chelsea Lords
Servings 10 Servings

Description

 I LOVE simple breakfasts and this is just that. Actually it’s really more of a dessert, but anytime I can pass off dessert for breakfast, I’ll take it! ?


Course Breakfast
Cuisine American

Ingredients

  • 1 12 ounces can Grands refrigerated buttermilk biscuits
  • 1/2 cup white sugar
  • 3 teaspoons cinnamon
  • 1/2 cup melted butter

Frosting

  • 1 and 1/2 cups powdered sugar
  • 1/4 cup butter softened
  • 1/2 - 1 tsp. vanilla extract depending on taste preference
  • 2-3 tbsp. milk or heavy cream
  • Syrup for serving

Instructions

  1. Preheat the oven to 400 degrees F. Grease an 8 x 4-inch loaf pan (do not use dark-coated pan).
  2. In a bowl, combine sugar and cinnamon awns stir.
  3. Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted butter and then into the cinnamon sugar mixture.
  4. Place the biscuits in the prepared loaf pan.
  5. Bake for 19 to 27 minutes. Cool for 5 minutes and then invert to remove from pan.
  6. Meanwhile, prepare the frosting by beating together the powdered sugar, butter, and vanilla extract. Slowly add in the milk or heavy cream until desired consistency is reached.
  7. Spread the frosting over the cake and cut into slices to serve.
  8. Top with syrup if desired.

Nutrition Facts

Serves: 10

Calories176kcal (9%)Carbohydrates12g (4%)Protein1g (2%)Fat14g (22%)Saturated Fat9g (45%)Cholesterol37mg (12%)Sodium148mg (6%)Potassium10mgFiber1g (4%)Sugar10g (11%)Vitamin A425IU (9%)Calcium15mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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Chelsea Lords

Chelsea is the blogger behind Chelsea’s Messy Apron. She is always experimenting in the kitchen and making new things to eat. “Or I am in the kitchen eating. Both are good.” She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

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  1. My mom made a recipe similar to this using Bisquik, she called them “French Biscuits”. You just mix up the biscuit dough and roll it out and spread on melted butter and cinnamon sugar. Delicious!

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