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Biscuit Cinnamon Rolls

These easy Biscuit Cinnamon Rolls are made in under 30 minutes! They’re so warm, soft and gooey and they’re covered in a delicious homemade glaze! These homemade cinnamon rolls are the perfect sweet breakfast recipe.

The Best Homemade Cinnamon Rolls

If ever you take my advice on anything, please oh please make these Biscuit Cinnamon Rolls. I beg of you.

I mean, obviously only make them if you’re into delicious things. If you aren’t into gooey, glazed, buttery biscuits filled with cinnamon sugar love and topped with sweet creamy glaze…well, then fine…yeah skip this recipe.

BUT if you have a pulse and you aren’t “on a diet” this is the food for you.

Heck, even if you are on a diet make these and have one. It’s worth it, I swear on my love of The Bachelor you won’t regret it.

Cinnamon biscuit served on a white plate

Biscuit Cinnamon Rolls have been on my bake list for a while now. I feel like over the past year I have perfected the yeasty cinnamon roll…but with all the rising and waiting I’m not always up for the process. Well. These rolls solve that problem times 15. If you have all your ducks in a row you could potentially have these made and baked in 30 minutes.

Yep, it’s a really dangerous recipe. AND it has earned the coveted current spot in my brain of “Favorite Recipe on the Blog”. Thems big shoes to fill.

How to Make Biscuit Cinnamon Rolls

First, just melt some butter and mix in light brown sugar and cinnamon. Set it aside while you make your dough and it will thicken slightly to the perfect spreadable consistency.

Butter diced up into small cubes

Then grab some cold butter and cube it. Cold butter is key to making biscuits (as well as pie crust). You want the butter to be cold, so it doesn’t melt into the flour. LIttle butter pieces are what makes a biscuit super flaky.

A pastry cutter in a bowl with butter and flour cut together

Use a pastry cutter (or a fork) to work the cold butter into some self rising flour. It should resemble coarse sand.

Then add in some cold buttermilk

Mix it up until its just combined and place it on a heavily floured work surface.

Dough placed onto a heavily floured cutting board to be folded together

Knead it a few times until it is a little less sticky and then roll it out onto a heavily floured surface.

Kneaded dough rolled into a quarter-inch on a floured surface

See the pockets of butter in there? Yes.

Now spread your butter and sugar mixture onto the dough carefully. Leave a small border at the edge, so when you roll it up it doesn’t squish out.

Cinnamon biscuit rolled into a log

Yep, then roll. Start with the long side.

Cinnamon roll log cut into many small cylinders

And cut it into slices.

Place those in a heavily greased 9″ round pan. I highly suggest you line the bottom of the pan with a round-cut piece of parchment to help prevent sticking.

Biscuit rolls placed into a 9 inch round pan spread evenly apart ready to be baked

They’ll only bake for about 15 minutes…they just need to be lightly golden brown…

Golden brown cinnamon roll biscuits in a 9-inch pan

And and why stop there? Let’s top the whole situation off with a creamy cinnamon-sugar glaze.

Cinnamon sugar glaze added on top of baked biscuits


Cinnamon sugar glaze added on top of cinnamon roll biscuits melted into the buscuits

And please don’t wait. Dig in!

Cinnamon roll biscuit served on white plate

You will literally groan when you bite into the warm, flaky sweet biscuit. These are truly the best!

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Biscuit cinnamon rolls topped with a white sugar glaze

Biscuit Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews
  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


These easy Biscuit Cinnamon Rolls are made in under 30 minutes! They’re so warm, soft and gooey and they’re covered in a delicious homemade glaze! These homemade cinnamon rolls are the perfect sweet breakfast recipe.




  • 1/2 cup butter, melted
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon


  • 1/2 cup cold butter, cut into cubes
  • 2 1/2 cups self rising flour
  • 1 cup cold buttermilk


  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons heavy cream


  1. Preheat oven to 450°F
  2. Spray a 9″ round baking pan with nonstick spray. Line the bottom of the pan with a parchment paper round. Spray again and set aside.


  1. In a medium bowl combine the melted butter, brown sugar and cinnamon and stir until smooth. Set this aside while you make your dough.


  1. In a large bowl combine the cold butter and the self rising flour with a pastry cutter or fork until it resembles coarse sand. Make a well in the center of the mixture and pour in your buttermilk. Stir this until the dough just comes together.
  2. Place the dough onto a heavily dusted work surface. Knead the dough about 10 times until it is less sticky. Flour a nonstick silicone liner, parchment paper or wax paper. Place the dough onto this surface and roll it out into a rectangle shape that is approximately 1/3 inch thick. (about 12″x15″). This doesn’t have to be exact.
  3. The filling mixture will have thickened up at this point making it easy to spread. Spread it all over your dough leaving a small border at the edge. Roll the dough up starting at the long side.
  4. Once it’s rolled up slice it into 12 -14 1″ slices.
  5. Place the slices into the prepared pan and bake for 13-15 minutes until golden brown.
  6. When the rolls are done allow them to cool for 10 minutes before glazing.


  1. Whisk together all the ingredients and pour onto warm rolls.
  2. Serve warm or room temperature


best if served the same day


  • Serving Size:
  • Calories: 322
  • Sugar: 19 g
  • Sodium: 27.1 mg
  • Fat: 17 g
  • Carbohydrates: 39.3 g
  • Protein: 3.6 g
  • Cholesterol: 45 mg

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Helpful Tip… Out of buttermilk?

Buttermilk Substitution


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39 comments on “Biscuit Cinnamon Rolls”

  1. Delicious and fluffy! Baked in a cast iron pan, divided into 9 rolls. It did take a bit longer than 20 minutes to cook since the rolls were bigger.

  2. So, this is basically same way we make our biscuits in the coal fields of SW VA. With SR White Lily flour. I made these, by request, for my son’s 24th bday in lieu of a bday cake. He wanted breakfast gravy and biscuits for dinner. The entire family went NUTS over these. I baked in an iron skillet. These are soooo delicious! Will never make yeast or canned cinnamon rolls ever again. If you liked Hardee’s/ Carl’s Jr. cinnamon raisin biscuits (no longer available), then you’ll die for these, sans raisins (even better). Absolutely wonderful recipe. Thank you so much! Yum!!

  3. Putting filling mixture in fridge for 10 minutes made it perfect for spreading. This is an add to of previous comment I made.
    I asked grandson to rate it as he does anything I make. Per him it was 2 thumbs, 2 feet and a tongue rating. = 5 in his opinion. I’d make it again just because he enjoyed eating it. Thanks for a grandson pleaser.

  4. In the process of making these. Followed recipe and put together mixture for filling. It was so thin with melted butter. I put that in fridge to help thicken it. Hopefully that helps. May try softening butter next time. What did I do wrong? Anyone else have butter mess? Will rate after all gets done. Hoping it works. Thanks in advance.

  5. Marsha Morris

    My grandmother and Momma always made these. They also made them with a chocolate mixture. They called them stickies. One of my childhood favorites.

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