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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.

Super easy Warm and glazed Biscuit Cinnamon Rolls...so easy and ready in under 30 minutes!

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.

cinnamon sugar mixture

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.

Use really cold butter for biscuits!

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.

Use a pastry cutter for biscuit dough so you don't handle the dough (and warm the butter) for flaky biscuits!

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…

Making Biscuit Dough

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

Biscuit dough!

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

Rolled out biscuit dough with little pockets of butter!

See the pockets of butter in there? Yes.

Spreading the cinnamon-butter filling on the biscuit dough for Biscuit Cinnamon Rolls!

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.

Rolled up Biscuit Cinnamon Rolls!

Yep, then roll. Start with the long side.

Rolled up Biscuit Cinnamon Rolls!

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.

Cinnamon Biscuit Rolls ready to go in the oven!

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

Biscuit Cinnamon Rolls fresh out of the oven ready to be glazed!

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

Glazing warn Biscuit Cinnamon Rolls

Stunning.

Super easy Warm and glazed Biscuit Cinnamon Rolls...so easy and ready in under 30 minutes!

And please don’t wait. Dig in!

Super easy Warm and glazed Biscuit Cinnamon Rolls...so easy and ready in under 30 minutes!

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

  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 12 rolls 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

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.


Ingredients

Scale

Filling

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

Dough

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

Glaze

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

Instructions

  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.

Filing

  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.

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.

Glaze

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

Notes

best if served the same day

Nutrition

  • Serving Size:
  • Calories: 325
  • Sugar: 19.9 g
  • Sodium: 27.4 mg
  • Fat: 17 g
  • Carbohydrates: 40.2 g
  • Protein: 3.6 g
  • Cholesterol: 45 mg

Keywords: cinnamon rolls recipe, best cinnamon rolls recipe, homemade cinnamon rolls recipe, homemade cinnamon rolls, how to make cinnamon rolls, easy cinnamon rolls recipe

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Helpful Tip… Out of buttermilk?

Buttermilk Substitution

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38 comments on “Biscuit Cinnamon Rolls”

  1. 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!!

  2. 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.

  3. 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.

  4. 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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