These Biscuit Cinnamon Rolls have all the flavor of traditional rolls, without the yeast - or the wait. This shortcut recipe takes just 20 minutes of hands on time and another 20 minutes to bake!
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My family loves cinnamon rolls. But, as much as we love them, we don't always love the wait. Sometimes we randomly crave a warm, gooey cinnamon roll on a Tuesday. This delicious recipe for Biscuit Cinnamon Rolls is the answer to those unexpected cravings.
Instead of making a yeast based dough that has a long rising time, like my Traditional CInnamon Rolls, these rolls are made with a batch of my homemade buttermilk biscuit dough. The dough is rolled out, spread with a delicious cinnamon sugar butter, rolled and baked, and topped with a cream cheese glaze! Best of all, they can be assembled, baked, and in your mouth in less than an hour!
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❤️ Why You'll Love This Recipe
- Fast - No yeast, no rising time, just mix, roll, slice, and bake.
- Flaky - Biscuit cinnamon rolls bake up with tender layers that soak in the buttery cinnamon filling.
- Cozy - All the flavor of classic cinnamon rolls, but ready in a fraction of the time.
- Flexible - Easy to customize with different spices, fillings, or glazes.
- Perfect Anytime - Great for weekend brunch, Holiday mornings, or last minute cravings.
Ingredients
There are no surprise, fancy or rare ingredients needed here. I'll bet you have everything you need in your pantry and fridge right now, so you should probably go gather them immediately. But first, let's go over the major ingredients and the simple swaps you can use if needed.
- All purpose flour - This gives structure to the biscuit dough. Half whole wheat can work, but the texture may be slightly more dense.
- Baking powder and baking soda - Since we aren't using yeast, these help the dough rise quickly. Make sure they are fresh for the best lift.
- Sugar - White granulated sugar adds a little sweetness to the dough. Brown sugar is used in the filling. Powdered sugar thickens and sweetens the glaze. For best results keep each sugar in their place and don't swap them out.
- Kosher salt - Keeps the dough from tasting flat. If using table salt, use slightly less.
- Unsalted butter - Cold butter in the dough makes the dough more tender and fluffy. Very soft or even melted butter in the filling makes it easy to spread onto the dough. You can use a vegan butter in both places.
- Buttermilk - Gives the dough tenderness and a slight tang. Use kefir or thinned yogurt or sour cream if you do not have buttermilk.
- Cream cheese - Softened cream cheese blends smoothly for the glaze. Light cream cheese works too.
- Milk - Helps thin the glaze to your favorite drizzling consistency. Any dairy or non dairy milk works.
See recipe card below for a full list of ingredients and measurements.
For more soft, buttery rolls, try these jam-filled strawberry rolls-they're made with a simple brioche dough and perfect for a cozy brunch.
Variations
Biscuit Cinnamon Rolls are just the beginning! Try these great variations.
- Pecan Cinnamon Rolls - Sprinkle finely chopped pecans over the filling before rolling each strip.
- Chocolate Cinnamon Rolls - Add a light dusting of cocoa powder to the filling or mix mini chocolate chips into the cinnamon sugar layer.
- Blueberry - In my Blueberry-Orange Cinnamon Rolls, I add a thin layer of blueberry preserves and orange zest before sprinkling on the cinnamon sugar mixture. That would work great here.
- Lemon - I love my Lemon Sweet Rolls, so instead of a cinnamon sugar filling, try rubbing the zest of a lemon into ¾ cup of granulated sugar instead! Sprinkle over the melted butter before rolling up and proceed with the rest of the recipe.
Cynthia's Recipe Review
These biscuit cinnamon rolls are pure breakfast magic. My family can go from wishing they had cinnamon rolls to actually eating cinnamon rolls in under an hour, which pretty much makes this recipe a keeper for all of us.
Looking for another no-yeast roll? Try my Quick CInnamon Rolls made with my 2 ingredient yogurt dough. They taste like sourdough cinnamon rolls and also come out fluffy and gooey, in under an hour!
Quick Recipe Video
Step-by-Step Instructions
Unlike my regular Buttermilk Biscuit recipe, there is no need to fold or do a cut and stack technique with your dough. We aren't looking for distinct biscuit layers here. We want the fluffiness that comes from just mixing the ingredients and rolling out the dough.
If you take it one step at a time, you're well on your way to making amazing No-Yeast Biscuit Cinnamon Rolls. I've given you simple instructions, and plenty of pictures, to ensure biscuit success!
Prepare filling and frosting
Step 1: Combine cream cheese, powdered sugar, and a pinch of salt and a medium bowl. Add about 1 tablespoon of milk and use a hand mixer to beat into a spreadable glaze. If you want it to be a little looser, you can add another tablespoon of milk. Set aside until needed.
Step 2: In another medium mixing bowl, combine melted or extremely softened butter with brown sugar, cinnamon, and a pinch of salt. Use your hand make sure again to beat into a spreadable mixture. Set aside until needed.
Make biscuit dough
Step 1: Combine dry ingredients and use your fingers, or a pastry cutter to rub very cold butter into the flour. You can also use a food processor and give it 5 to 6 pulses of one second each, until the butter is like coarse sand with small butter bits.
Step 2: Pour cold buttermilk over the surface of the mixture.
Step 3: Mix until you get a shaggy, but fully mixed dough.
Step 4: On a floured surface, use your hands to gently bring it all together into a cohesive dough. Gently knead it 4 or 5 times to get a smooth surface.
💡 Quick Tip: If your kitchen is warm, roll your dough out on parchment paper so you can slip a cutting board underneath and then chill the rolled-out sheet of dough for 10 to 15 minutes before spreading with your filling and slicing the strips.
Step 3: Rolll out to about a 9 by 12 inch rectangle, using your bench scraper, or other straight edge, to square the edges as much as possible.
Step 4: Spread your cinnamon sugar butter evenly over the entire surface. I like to use a small scoop to drop dollops evenly over the dough and then use an offset spatula to spread it out.
Assembly
Step 1: Use a pizza slicer, or your bench scraper, to cut your dough into eight even strips.
Step 2: Roll each strap tightly into a cinnamon roll shape.
Step 3: Tuck the end of the roll under and place on a parchment paper lined large sheet pan. Repeat with the remaining rolls. Transfer the pan to the freezer for 15 minutes to firm up while you preheat your oven to 425°F.
Step 4: remove from the freezer and bake at 425°F for 20 to 25 minutes, or until golden brown.
Glaze
Step 1: Allow to cool on the pan for about 10 minutes. They aren't pretty yet, but, like a lot of us, give them a minute to get themselves together.
Step 2: Add a little bit of glaze to the top of each cinnamon roll and use an offset spatula to spread it around a little bit.
See? We all look a little better when we get dressed and put on a little lip gloss. Enjoy warm from the pan!
Take it easy Don't feel like making cinnamon rolls? Combine the best parts of fluffy pancakes and gooey cinnamon rolls with my Cinnamon Roll Pancakes. The cream cheese glaze is literally the icing on top!
Customize Your Cream Cheese Glaze
You can make your cream cheese glaze any consistency that you prefer.
- Adding 2 tablespoons of milk will give you a glaze you can spread with a spatula,
- 3 tablespoons of milk will give you one that is easy to drizzle on with a spoon.
- If you like a more frosting-like consistency, add 2 tablespoons of softened butter and use 2 tablespoons of milk, then frost the rolls when fully cool.
Cynthia's Helpful Tips
- Keep everything cold - Start with cold butter and buttermilk, especially if your kitchen is warm.
- Roll on parchment paper - And if your kitchen is warm, roll your dough on parchment paper so you can slip a cutting board underneath and then transfer the rolled-out sheet of dough to the freezer or fridge for 10 to 15 minutes before spreading with your filling and slicing the strips.
- Slice clean strips - Use a bench scraper or sharp knife to cut straight, even strips. This helps the rolls bake evenly and keeps the spirals neat.
- Roll gently - Do not stretch or pull the dough when rolling each strip into a cinnamon roll shape.
- Do not overbake - Biscuit dough bakes fast. Check your rolls at 20 minutes and pull the rolls when the edges are golden so they stay soft and tender inside.
Recipe FAQ's
You can assemble the rolls, place them in the baking dish, cover tightly, and refrigerate for up to 4 hours. Bake straight from the fridge. Longer than that and the biscuit dough can lose some lift.
Yes. Freeze the unbaked rolls on a sheet pan until firm, then store in a freezer bag. Bake from frozen and add a few extra minutes to the bake time.
The dough may be too warm or too soft. Roll your dough on parchment paper so you can slip a cutting board underneath and then chill the rolled-out sheet of dough for 10 to 15 minutes before slicing the strips. Cold dough rolls cleanly and keeps its layers.
Most likely overbaking. Biscuit dough bakes fast, so pull them as soon as the edges look lightly golden. If the dough was overmixed, it can also become dense and dry, so mix gently.
Store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Warm in the microwave for 10 to 15 seconds before serving.
Warm rolls in a 300 degree F oven for about 8 to 10 minutes or microwave in short bursts. Add a tiny splash of milk to leftover glaze to loosen it if needed.
Love cinnamon? Try these recipes!
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I appreciate it so much!
-Cynthia
📖 Recipe
No-Yeast Biscuit Cinnamon Rolls
Recommended Equipment
Ingredients
Filling
- 6 tablespoons (84 g) unsalted butter very soft or melted
- ⅔ cup (165 g) brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon kosher salt
Cream Cheese Glaze
- 4 ounces (113 g) cream cheese room temperature
- ½ cup (60 g) powdered sugar
- ½ teaspoon extract
- 2 to 3 tablespoons milk
Biscuit dough
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 tablespoons (112 g) unsalted butter very cold and grated or cut into small cubes
- 1 cup (225 g) buttermilk very cold
Instructions
Prepare filling and glaze
- In a medium bowl, combine cream cheese, powdered sugar, and a small pinch of salt. Add about 1 tablespoon of milk and beat with a hand mixer until smooth and spreadable. Add another tablespoon of milk if you prefer a looser glaze. Set aside.
- In another medium bowl, combine the melted or very soft butter, brown sugar, cinnamon, and a pinch of salt. Mix well until you have a spreadable cinnamon sugar paste. Set aside.
Make biscuit dough
- In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Rub the cold butter into the flour with your fingers or a pastry cutter until it resembles coarse sand with some small visible butter pieces. (You can also use a food processor and pulse 5 or 6 times.)
- Pour the cold buttermilk evenly over the surface of the flour mixture.
- Mix gently until you get a shaggy but fully combined dough.
- Turn the dough onto a lightly floured surface and gently bring it together. Knead 4 or 5 times until the surface is mostly smooth.
- Roll the dough into a 9 by 12 inch rectangle, using a bench scraper to square the edges.
- Drop small dollops of the cinnamon filling across the dough, then use an offset spatula to spread it evenly from edge to edge.
Assembly
- Use a pizza cutter or bench scraper to cut the dough into 8 even long strips.
- Roll each strip into a cinnamon roll shape, keeping the roll tight but not stretched. Tuck the end under and place each roll on a parchment-lined sheet pan. Repeat with the remaining strips.
- Place the sheet pan in the freezer for 15 minutes while you preheat the oven to 425°F. This helps the rolls keep their shape.
- Remove the pan from the freezer and bake at 425°F for 20 to 25 minutes, or until golden brown.
Glaze
- Let the rolls cool on the pan for about 10 minutes. They need a moment to settle in before glazing.
- Spread a spoonful of glaze onto each roll and smooth it lightly with an offset spatula.
- Serve warm and enjoy.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Oh my gosh thanks for letting people know these make great gluten-free cinnamon rolls!
So yummy and easy! Love cinnamon rolls, but I don’t like the “project” nature of them. These were a great fix to that and are just as delicious.
Soft, not overly sweet, full of warm spice. Adding to the recipe box!
I’m so glad you loved them! I love traditional cinnamon rolls, but you’re right! These are perfect for those days when you don’t want a project!
These are better than regular cinnamon rolls! Thank you for another amazing recipe 🙂 I baked half in a 6 inch pan, and froze the other half for another time.
I’m so glad you like them! One of our new favorites!!