Biscuit Cinnamon Rolls (Quick, Flaky, and Seriously Good)
Founder / Chef / Everyone’s Best Friend
Andy Hay
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There are mornings when you want cinnamon rolls… and mornings when you don’t want to wait around for dough to rise. That’s where this biscuit cinnamon rolls recipe comes in. They’re quick, cozy, and everything people love about homemade cinnamon rolls, without the long prep or overnight planning.
This is an easy cinnamon roll recipe built on biscuit dough, which means flaky layers, crisp edges, and a soft center — all baked up in about 20 minutes. No yeast. No stress. Just buttery dough, brown sugar, cinnamon, and a generous glaze poured on top while everything’s still warm.
These rolls are one of those desserts that work just as well for a slow weekend morning as they do for a holiday brunch or a last-minute bake when people are coming over. They’re familiar, comforting, and wildly hard to resist.
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 add a little more if the mixture is too stiff
- 1/2 tsp vanilla
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 the 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.
- 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.
- 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 finished baking, remove from oven and allow then to cool for 5 minutes.
- Drizzle icing over top and enjoy!
Why Biscuit Dough Changes Everything
Traditional cinnamon rolls are great, but biscuit dough brings a different kind of magic. Instead of pillowy yeast dough, you get layers — flaky, tender layers that soak up cinnamon sugar and melted butter like they were meant to be together.
Using biscuit dough also means faster cooking times and less fuss. You mix everything in one bowl, roll, fill, slice, and bake. That’s it. It’s a shortcut that doesn’t feel like a shortcut.
And because this dough relies on cold butter and folding, you still get that bakery-style texture without turning your kitchen into a full production.
Biscuit Cinnamon Rolls: The Flavor Combo That Always Works
At the heart of this cinnamon roll recipe is a simple, classic filling: cinnamon, brown sugar, salt, and melted butter. Nothing fancy — because it doesn’t need to be.
The cinnamon brings warmth, the brown sugar melts into a caramel-like layer, and the salt keeps everything balanced so the rolls don’t feel overly sweet. When baked, the sugar bubbles slightly, the butter melts into the dough, and the edges crisp up just enough.
Then comes the glaze.
Made with confectioners’ sugar, melted butter, 2 tablespoons of milk, and vanilla, it’s smooth, rich, and exactly what these rolls need. Poured over warm rolls, it seeps into the cracks and coats everything just right.
What Makes This An Easy Biscuit Cinnamon Roll Recipe
These homemade cinnamon rolls are approachable by design. You don’t need a stand mixer. You don’t need special equipment. And you don’t need to babysit dough.
Everything starts with simple ingredients you likely already have: flour, butter, milk, cinnamon, sugar. The dough comes together quickly, and the folding process creates layers without any complicated technique.
The whole thing goes from counter to oven fast, which is why these biscuit cinnamon rolls are such a win for busy mornings or spontaneous baking moments.
Tips & Tricks for Perfect Biscuit Cinnamon Rolls
Keep the butter cold
Frozen, grated butter is key. It creates steam as it bakes, which gives you those flaky layers.
Don’t overwork the dough
Bring it together gently. Over-mixing will make the rolls tough instead of tender.
Sprinkle generously
Don’t be shy with the cinnamon sugar. That’s where the flavor lives.
Space matters
Leave room between rolls on the baking sheet so they can expand and brown evenly.
Glaze while warm
Warm rolls soak up glaze better. This is non-negotiable.
Optional Add-Ins (If You’re Feeling It)
While these homemade cinnamon rolls are perfect as-is, you can absolutely customize them:
- Sprinkle chopped walnuts over the cinnamon sugar for crunch
- Add a little extra cinnamon if you like a stronger spice hit
- Double the glaze if you’re a frosting-first kind of person
These are flexible without losing what makes them great.
When to Serve These Biscuit Cinnamon Rolls (Answer: Always)
These biscuit cinnamon rolls work for:
- Weekend breakfasts
- Holiday brunches
- Dessert after dinner
- Afternoon coffee breaks
They’re casual enough for everyday baking and special enough to feel like a treat. Put them out and watch them disappear.
Storage & Make-Ahead Notes
These rolls are best fresh, but they hold up well for a day or two. Store them in an airtight container at room temperature. A quick warm-up in the oven brings them right back to life.
You can also prep the rolls ahead, refrigerate them unbaked, and bake when ready — just add a couple extra minutes to the cooking time.
Why You’ll Come Back to These Biscuit Cinnamon Rolls
This is one of those recipes people ask for after the first bite. It’s simple, comforting, and reliable — the kind of bake that reminds you why biscuits and cinnamon are such a good idea together.
If you’re looking for an easy cinnamon roll recipe that doesn’t sacrifice flavor or texture, this one deserves a spot in your rotation.
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Pumpkin Cinnamon Rolls Recipe for Fall Baking
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Cinnamon Cottage Cheese Muffins
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Should the butter be salted or unsalted?
I use salted butter, Kris!
OMG these are amazing!!! I halved the recipe so I wouldn’t eat too many. These are the flakiest, best cinnamon rolls I’ve ever tasted and so easy. Doing the folding, rolling and re-folding is definitely worth it. The icing is delicious but I would make less next time because, although it’s amazing icing, just too much for me. I’ll be making these for Christmas morning and definitely the full batch.
So glad you loved them—and smart move halving the batch (they’re hard to resist!).