Biscuit Cinnamon Rolls

Biscuit Cinnamon Rolls are the most amazing twist on a classic! They are perfectly light, fluffy, and packed with cinnamon. The texture is more flakey and moist than traditional cinnamon rolls! Whether it’s for a cozy weekend breakfast or a holiday brunch, these hit the spot!

Prep Time40

Cook Time40

Total Time1 20

Course: Breakfast, brunch

Cuisine: American

Keyword: Biscuit Cinnamon Rolls, No rise cinnamon rolls, no yeast cinnamon rolls

Servings: cinnamon rolls

Author: Alyssa Rivers

Ingredients

Biscuits

4 cups all-purpose flour
¼ cup granulated sugar
1 teaspoon salt
2 tablespoons baking powder
1 cup cold butter
1 ⅔ cups buttermilk

Cinnamon Filling

5 tablespoons butter, melted
⅓ cup packed brown sugar
2 tablespoons ground cinnamon

Glaze

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract or clear vanilla extract

Instructions

Preheat the oven to 375 degrees Fahrenheit and spray a 4-quart baking dish with pan spray. Set aside.
Add the flour, sugar, salt, and baking powder to a large bowl and whisk until combined.
Grate the cold butter with a cheese grater. Use a pastry cutter to cut the grated butter in the flour mixture until evenly dispersed and the butter is slightly smaller than peas.
Stir in the buttermilk just until the mixture is fully moistened. If necessary, add 1-2 tablespoons of additional buttermilk if there seems to be a lot of dry flour that hasn’t been moistened. It shouldn’t be wet to the point of being sticky, but it should not be dry.
Dump the dough out onto a clean, lightly floured surface and gently knead it until all the scraps come together. Carefully roll out the dough into a large rectangle that is about ½ inch thick (it doesn’t have to be perfect) and create a tri-fold by folding ⅓ of the dough over the middle and ⅓ on the opposite side over the top of that.
Rotate the dough 90 degrees and roll it out into a ½-inch thick rectangle, repeating the same tri-fold. Rotate the dough, roll it out, and repeat the tri-fold for a third time.
After the third set of folds, roll the dough into a rectangle that is just about 9x14 inches.
Combine the brown sugar and cinnamon in a small bowl. Then brush the melted butter over the top of the dough with a pastry brush.
Sprinkle the cinnamon sugar mixture evenly over the top of the melted butter.
Roll the dough up tightly from the short end before using a very sharp knife or a long piece of floss to cut the dough into 1-inch thick pieces.
Place the rolls into the prepared baking dish and bake for 40 minutes, until the tops of the biscuits are golden brown and the internal temperature reaches 200-205 degrees Fahrenheit.
While the cinnamon rolls bake, prepare the glaze by whisking the powdered sugar, vanilla, and milk together in a small bowl.
Once the cinnamon rolls have cooled for 5-10 minutes, drizzle the glaze on top and serve.

Nutrition

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