Biscuit Cinnamon Rolls: Quick 30 Minute Easy Recipe

Hi! I’m Andy

Welcome to my kitchen.
I hope to inspire you to grow as a home cook!

Something comforting about the warm, sweet aroma that fills the kitchen as they bake. The sticky cinnamon sugar fillingint the biscuit cinnamon rolls, and that first bite of soft, flaky dough—it’s pure bliss. This Yeast-based biscuit cinnamon roll recipe is popular but takes a lot of time and patience because of the rising and waiting involved.

That’s where this biscuit cinnamon roll recipe come into play. This dough makes these rolls with a soft buttermilk biscuit and only takes about 30 minutes to make. They are great for a weekend breakfast, a special event, or whenever you want a treat.

The image shows several freshly baked Buttermilk Biscuit Cinnamon Rolls with a golden-brown exterior, topped with a light glaze. They are arranged on a cooling rack, allowing the glaze to set and the rolls to cool evenly. The rolls have a distinct spiral shape, showcasing the cinnamon filling that has caramelized slightly during baking. In the background, additional rolls can be seen on a baking sheet, highlighting their soft and flaky texture.

Why Biscuit Cinnamon Rolls?

So, why choose cinnamon rolls from biscuits instead of the traditional yeast dough? For starters, it’s all about time.

With these biscuit-based rolls, there’s no need to wait for the dough to rise. It takes about 40 minutes to complete. This makes it perfect for mornings. You can enjoy a homemade meal even when you’re short on time.

Beyond the convenience, there’s the texture. Biscuit dough made with buttermilk is soft and flaky.

If you find working with yeast challenging, these no-yeast cinnamon rolls are a great option for you. They’re approachable, foolproof, and don’t require any special skills or ingredients.

The image shows Buttermilk Biscuit Cinnamon Rolls on a baking sheet, fresh out of the oven. A generous drizzle of icing is being applied to the rolls, highlighting their warm, flaky texture. The rolls are golden-brown and have a distinct spiral shape, with the cinnamon filling visible between the layers. The icing is slightly melting as it makes contact with the warm rolls, creating a mouthwatering presentation of these freshly baked treats.

How to Make Cinnamon Rolls with Buttermilk Biscuits

The magic of these buttermilk biscuit cinnamon rolls lies in the dough. For this recipe, I double the quantities from my famous tea biscuit recipe. The result is a dough that’s perfectly tender and flaky, making it ideal for cinnamon rolls. But there’s a trick to getting those beautiful flaky layers, and it’s all about how you handle the dough.

One of the key steps in this recipe is grating frozen butter into the flour. This might sound unusual, but trust me—it’s a game changer. Grated butter spreads evenly in the dough, making steam pockets that puff up and create layers in the rolls as they bake.

Another tip is to fold the dough like an envelope a few times before rolling it out. This folding method creates more layers, resulting in a flaky texture that makes this cinnamon roll biscuit recipe delicious.

The image shows the process of rolling up the dough for Buttermilk Biscuit Cinnamon Rolls. The dough is being tightly rolled over a generous layer of cinnamon and sugar filling, creating the signature spiral pattern. The person’s hands guide the dough carefully to ensure an even roll, preparing it for slicing into individual rolls. Crumbs from the filling are scattered on the work surface, indicating the rich, sweet flavor that will infuse the rolls once they are baked.

Rolling Your Dough into the Perfect Biscuit Cinnamon Roll Recipe

Once you have your dough folded 3 times you can then roll the dough into a large rectangle. Next, spread melted butter on the dough and sprinkle brown sugar and cinnamon evenly over the whole rectangle.

From here you will roll the long side of the dough over itself creating a log of dough. From here it’s time to cut the dough into individual rolls. The best way to do this is using a piece of string, or dental floss.

Slide the string under the log, cross the strings over the top of the log and pull each thread in its opposite direction. This is by far the best way to cut the rolls as it doesn’t squish down on the dough. Place each cinnamon roll onto a parchment lined baking sheet, brush with some milk, and then pop them in the oven! 

These cinnamon rolls are our family recipe and we make them every single Christmas eve. This is a special activity that I do with my two little girls that I just love so much. We all enjoy fresh, warm, cinnamon rolls at the end, in addition to the amazing quality time spent with them.

The image shows a roll of dough being carefully sliced into individual Buttermilk Biscuit Cinnamon Rolls using a piece of string, a technique that ensures clean and even cuts. The dough is tightly rolled, revealing the spiral of cinnamon filling inside. The scene captures the precision and care in preparing the rolls before they are baked, with one of the freshly cut rolls resting on a nearby baking sheet, ready to be baked into golden, flaky pastries.

A Family Tradition

In our family, these buttermilk biscuit cinnamon rolls have become a cherished tradition, especially during the holidays. Every Christmas Eve, my daughters and I bake together. We roll dough, add cinnamon sugar, and cut the rolls in the kitchen.

Baking is a fun activity. It can be very rewarding. We all enjoy it, especially when we share the experience. Tasting the delicious results together makes it even better.

But these rolls aren’t just for special occasions. They’re perfect for any time you want to treat yourself or your loved ones to something sweet. Whether it’s a lazy Sunday morning, a birthday breakfast, or just because, these rolls hit the spot every time. They are fast and simple to make, perfect for when you want a homemade meal without spending all day cooking.

And if you decide to give these rolls a try, I’d love to see how they turn out! Be sure to tag Andy on social media to share your creations with our community.

Recipe

The image shows several freshly baked Buttermilk Biscuit Cinnamon Rolls with a golden-brown exterior, topped with a light glaze. They are arranged on a cooling rack, allowing the glaze to set and the rolls to cool evenly. The rolls have a distinct spiral shape, showcasing the cinnamon filling that has caramelized slightly during baking. In the background, additional rolls can be seen on a baking sheet, highlighting their soft and flaky texture.

Homemade Buttermilk Biscuit Cinnamon Rolls (No yeast, no rising)

Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 rolls

Ingredients:  

Dough

  • 4 cups Flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp salt
  • 1 cup frozen butter, grated
  • 2 cups butter milk make your own by adding 1 tbs of vinegar to 2 cups milk
  • 2 tbs milk for brushing top and sides of rolls

Cinnamon Sugar

  • 3 tbs cinnamon
  • 1 cup brown sugar
  • 1 tsp salt
  • 3 tbs melted butter for brushing

Icing

  • 2 cups icing sugar
  • 1/4 cup melted butter
  • 2 tbs milk may need more if stiff
  • 1/2 tsp vanilla

ECK

Instructions: 

  • Preheat oven to 425F and prepare two baking sheets with parchment paper.
  • In a bowl whisk together flour, baking powder, baking soda, and salt. Add in grated butter and mix together using your hands. Make sure butter is coated with flour. Make a well in the centre of the bowl.
  • Pour in the butter milk and mix together until a shaggy dough forms. Tip out dough onto a lightly floured surface, lightly bring dough together and then and shape into a rectangle using a rolling pin. Using the rolling pin, roll the dough out until it's about 1/2 inch thick. Starting with the end of the rectangle closest to you (short side of rectangle), fold end to the middle. Repeat with end of the rectangle farthest away from you. You should now have a square. Turn the square a half turn and then roll back into a rectangle; repeat the folding process two more times. This is what creates nice flaky layers.
  • Next up roll the dough into a large rectangle that is about 1/4 to 1/2 inch thick. Brush on the melted butter and then mix the brown sugar, cinnamon, and salt together in a bowl. Generously sprinkle the sugar mixture over the entire dough rectangle.
  • Next step is to roll up the dough into a log. Working from the long side of the rectangle, roll the dough over itself. Once you have the "log" formed, you can use a sharpe knife or a piece of string to cut the dough into individual logs. If using string or dental floss, slide the string under the log, cross the strings over the top of the log and pull each thread in its opposite direction. Place the individual rolls onto a baking sheet and brush outside dough with milk. This helps with browning. Be sure to give about 2 inches between each roll as the spread while baking.
  • Place baking sheet in oven and bake for 20 minutes.
  • While cinnamon rolls are baking, make the icing. In a bowl mix together icing sugar, melted butter, vanilla, and milk.
  • Once cinnamon rolls are done baking, remove from oven and allow then to cool for 5 minutes. Drizzle on icing and BOOM! You are done. Enjoy!!!

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