Biscuit Cinnamon Rolls
Easy biscuit cinnamon rolls are made with flaky biscuit dough, filled with sweet cinnamon sugar, and topped with icing for a quick no-yeast cinnamon roll recipe. Perfect for breakfast, brunch, or anytime you want homemade cinnamon rolls fast.
Servings 16 rolls
Calories 382kcal
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.
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.
Nutrition
Calories: 382kcal | Carbohydrates: 56g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 372mg | Potassium: 231mg | Fiber: 1g | Sugar: 31g | Vitamin A: 485IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 1.7mg