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Biscuit cinnamon rolls are soft, flaky, and filled with buttery cinnamon sugar, then topped with sweet icing. Made with biscuit dough, this quick cinnamon roll recipe is perfect for breakfast, brunch, or holiday mornings.
Why You Will Love This Recipe
If you love fresh homemade cinnamon rolls but don’t want to deal with yeast or wait around for dough to rise, this is the perfect recipe for you. These biscuit cinnamon rolls come together quickly and easily, making them ideal when you’re craving something homemade without all the extra time and effort.
Homemade Biscuits Recipe instead of traditional yeast dough, this recipe uses my favorite homemade biscuit dough recipe—which I happen to think makes the very BEST biscuits! The biscuit dough gives these cinnamon rolls a deliciously dense, flaky texture that is different from a classic cinnamon roll but equally irresistible. It’s the perfect combination of buttery biscuit and sweet cinnamon roll goodness.
Another reason to love this recipe? You probably already have all the ingredients in your kitchen, making this an easy, last-minute treat for breakfast, brunch, or whenever the cinnamon roll craving hits!
Ingredients Needed
- All Purpose Flour
- Sugar, granulated, brown, and powdered sugar
- Sour Cream
- Butter, salted
- Milk or Half and Half
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Vanilla Extract
How to Make Biscuit Cinnamon Rolls
- Combine dry ingredients in your food processor.
- Pulse until butter is small and well blended pieces.
- Add in the sour cream and water and mix well.
- Knead a few times on the counter and roll out to 1 inch thick
- Divided the dough into two parts and rolled each one out so that it was about 9 x 12 inches on a lightly floured work surface.
- Brush with melted butter and sprinkle with the cinnamon sugar mixture.
- Roll the dough up and use a serrated knife to cut it into 8 pieces. This recipe make 16 cinnamon rolls.
- Place them on a parchment paper covered prepared pan or baking sheet.
- Bake at 400 degrees for 15-17 minutes or until lightly golden brown.
- Allow cinnamon rolls to cool on a cooling rack.
- Mix butter, powdered sugar, vanilla, and enough milk or half and half to create a frosting consistency.
- Frost or glaze cinnamon rolls.
Tips from leigh Anne
- Don’t overwork the dough. Mix and handle the biscuit dough just until it comes together. Overmixing can make the rolls tough instead of light and flaky.
- Use cold butter. Cold butter is key to creating tender, flaky layers in the biscuit dough, so keep it chilled until you’re ready to use it.
- Flour your surface well. Biscuit dough can be a little sticky, so lightly flour your countertop and rolling pin to keep the dough from sticking while rolling.
- Roll evenly for uniform baking. Try to roll the dough into an even thickness so all of the cinnamon rolls bake at the same rate.
- Don’t overbake. Keep an eye on the rolls while baking and remove them as soon as they are lightly golden. Overbaking can dry them out.
- Frost while warm. For the best gooey, bakery-style cinnamon rolls, spread the icing over the rolls while they are still slightly warm so it melts into all the cracks and crevices.
- Best served fresh. These biscuit cinnamon rolls are at their absolute best the day they are made while still warm and fresh from the oven.
Frequently Asked Questions
What is the difference between a biscuit cinnamon roll and a traditional cinnamon roll?
Biscuit cinnamon rolls are made with biscuit dough instead of yeast dough, so they have a denser, flakier texture and come together much faster since there is no rising time required.
Can I make biscuit cinnamon rolls ahead of time?
These are best enjoyed fresh, but you can prepare the dough and assemble the rolls ahead of time, then refrigerate until ready to bake.
How do I store leftover biscuit cinnamon rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I reheat biscuit cinnamon rolls?
Yes! Warm them in the microwave for about 10–15 seconds to make them soft and fresh tasting again.
Can I freeze these biscuits?
Yes, you can freeze baked cinnamon rolls in an airtight container for up to 2 months. Thaw in the fridge and warm before serving. You can also freeze before baking, thaw and then bake.
I don’t have a food processor, what should I use?
If you don’t have a food processor, you can just add you ingredients to a bowl and combine by hand.
For other cinnamon roll goodies check out these:
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Biscuit Cinnamon Rolls
Ingredients
- 4 cups flour
- 2 Tbsp baking powder
- 1½ tsp salt
- 1 tsp sugar
- ½ tsp baking soda
- ½ cup butter cold
- 16 oz sour cream
- 3-5 tsp water
Filling
- 2 Tbsp melted butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/2 tsp ground cinnamon
Frosting
- ¼ cup butter softened
- 3 cups powdered sugar
- 1 tsp vanilla
- enough milk or half and half to make it spreading consistency.
Instructions
- Combine dry ingredients in a bowl or your food processor
- If using food processor, pulse until butter is small and well blended pieces or cut in butter by hand using a pastry cutter
- Add in the sour cream and water and mix well
- Pulse again until well mixed
- Add more water if it is too dry (just a little at a time.)
- Knead a few times on the counter and roll out to 1 inch thick
- Divide dough into two pieces
- Roll each piece out into a 9 x 12 rectangle.
- Brush with half of melted butter
- Mix together sugars and cinnamon and spread evenly over dough (use 1/2 of mixture for each piece)
- Roll up and slice each log into 8 pieces – total of 16 biscuits
- Place on a parchment covered cookie sheet
- Bake at 400 F for 15-17 minutes or until top is golden
Frosting
- Mix together ingredients and lather on top of warm cinnamon rolls.
Tips & Notes:
- Don’t overwork the dough. Mix and handle the biscuit dough just until it comes together. Overmixing can make the rolls tough instead of light and flaky.
- Use cold butter. Cold butter is key to creating tender, flaky layers in the biscuit dough, so keep it chilled until you’re ready to use it.
- Flour your surface well. Biscuit dough can be a little sticky, so lightly flour your countertop and rolling pin to keep the dough from sticking while rolling.
- Roll evenly for uniform baking. Try to roll the dough into an even thickness so all of the cinnamon rolls bake at the same rate.
- Don’t overbake. Keep an eye on the rolls while baking and remove them as soon as they are lightly golden. Overbaking can dry them out.
- Frost while warm. For the best gooey, bakery-style cinnamon rolls, spread the icing over the rolls while they are still slightly warm so it melts into all the cracks and crevices.
- Best served fresh. These biscuit cinnamon rolls are at their absolute best the day they are made while still warm and fresh from the oven.
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Nutrition Facts:
Novice Baker says
I love this recipe! Now that I am dairy free, could you help me modify it? Would coconut cream work to replace the sour cream?
Lily says
They look so yummy. One of the ingredients says soda. Is it baking soda? And for foresting, is vanilla as vanilla extract?
Thank you!
Leigh Anne says
Lily, Yes, that is baking soda. I updated the recipe with that. And vanilla is vanilla extract.
Rick Ward says
Skip the biscuit ingredients and just use Bisquick.