Easy Biscuit Cinnamon Rolls | The Recipe Critic

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!

What’s in Biscuit Cinnamon Rolls?

Traditional cinnamon rolls are hard to beat, but sometimes I crave something a little flakier and easier. This biscuit cinnamon roll recipe is much easier because there’s no need for yeast or rising time! For exact measurements, scroll to the bottom of the post!

Biscuits

• All-Purpose Flour: The base of the dough.
• Granulated Sugar: For perfectly sweet biscuits.
• Salt: Balances the flavor.
• Baking Powder: Helps the dough rise.
• Cold Butter: This is what will create a flaky texture.
• Buttermilk: Adds moisture and helps to make the rolls soft and fluffy.

Cinnamon Filling

• Butter: Melted butter adds buttery flavor while helping the sugar and cinnamon spread more easily.
• Brown Sugar: For rich, sweet flavor.
• Ground Cinnamon: You can’t have cinnamon rolls without this star spice!

Glaze

• Powdered Sugar: Sweetens the glaze while keeping a smooth texture.
• Milk: Thins the powdered sugar so it’s easy to drizzle over the top.
• Vanilla Extract: For warm vanilla flavor.

Biscuit Cinnamon Rolls Recipe

There are quite a few steps, but each one is straightforward, and everything comes together pretty quickly. You’ll be pulling these out of the oven before you know it!

1. Prep: 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.
2. Grate the Butter: Grate the cold butter with a cheese grater.
3. Combine: Use a pastry cutter to cut the grated butter in the flour mixture until evenly dispersed and the butter is slightly smaller than peas.
4. Mix: 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 mixture that hasn’t been moistened. It shouldn’t be wet to the point of being sticky, but it should not be dry.
5. Knead Dough: Dump the dough 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).
6. Fold the Dough: Create a tri-fold by folding ⅓ of the dough over the middle and ⅓ on the opposite side over the top of that.

Making the Rolls

7. Continue Folding: 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 about 9×14 inches.
8. Mix Cinnamon and Sugar: Combine the brown sugar and cinnamon in a small bowl.
9. Brush on Melted Butter: Brush the melted butter over the top of the dough with a pastry brush.
10. Add Cinnamon and Sugar: Sprinkle the cinnamon-sugar mixture over the top of the melted butter.
11. Roll: Roll the dough up tightly from the short end.
12. Slice: Use a very sharp knife or a long piece of floss to cut the dough into 1-inch thick pieces.
13. Bake: 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.
14. Make and Add the Glaze: 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 of the biscuit cinnamon rolls and serve.

More Delicious Brunch Recipes

A brunch spread always has to have a sweet addition! It’s the perfect thing to round out the meal with more savory dishes. Here are a few recipes that are the perfect contrast to eggs and bacon!