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Sliced biscuit cinnamon roll.
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5 from 6 votes

No Yeast Biscuit Cinnamon Roll

These Biscuit Cinnamon Rolls have all the deliciousness of traditional cinnamon rolls, without the yeast - or the wait!
Prep Time20 minutes
Cook Time30 minutes
Cooling time10 minutes
Total Time1 hour
Course: Breakfast, Brunch
Cuisine: American
Servings: 12 biscuits
Calories: 365kcal
Author: Cynthia

Ingredients

Biscuit Dough

  • 3 cup all-purpose flour
  • 1 ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • 3 tablespoons sugar
  • 1 ½ teaspoon salt
  • 12 tablespoon unsalted butter very cold and cut into small cubes
  • 1 cup +2 tablespoons buttermilk very cold

Filling

  • 6 tablespoons +2 tablespoons unsalted butter melted, saving 2 tablespoon for brushing tops of biscuits after assembly
  • ½ cup brown sugar
  • 3 tablespoons granulated sugar white sugar
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon kosher salt

Cream cheese glaze

  • 4 ounces cream cheese room temperature
  • ½ cup confectioners' sugar powdered sugar
  • 1 teaspoon vanilla extract or paste
  • 3 to 4 tablespoons milk

Instructions

  • Butter, or spray with nonstick spray, a 10 inch cast iron pan or round cake pan and set aside.

Filling

  • In a small bowl, whisk together the sugars, cinnamon, and salt. Set aside.

Glaze

  • In a small bowl, whip cream cheese until smooth. Beat in confectioners sugar until fully incorporated. Add vanilla and 3 tablespoons of milk. Whisk until smooth. Add another tablespoon of milk if you want a more loose consistency. In general, use 3 tablespoons for a spreadable glaze and 4 tablespoons for one that you can drizzle. Set aside until ready to use.

Biscuit Dough

    Food processor instructions

    • Measure all of your dry ingredients into the bowl of your food processor. Pulse a few times to mix. Add chilled butter to the dry ingredients and pulse 5 to 6 times, or until most of the butter is in pea sized, or smaller, pieces. Open the top of the food processor and drizzle the cold buttermilk over the top of the mixture. Pulse together another 5 to 6 times, or until a dough ball just begins to form. It won't all be incorporated, and that's fine.

    Alternate no food processor instructions

    • In a mixing bowl, whisk together all the dry ingredients.
 Toss cold butter cubes into the dry ingredients and, using a pastry cutter or your fingers, mix in the cold butter until you have a mixture of flat pieces and crumbly, pea sized bits of butter mixed into the flour.
 Add the cold buttermilk. Gently bring the wet and dry together with a dough whisk or wooden spoon until you have a fairly uniform, loose dough. The flour won't look all mixed in and that's okay. It will come together.

    Both methods:

    • Dump the dough out onto a lightly floured surface. Using your hands, gently bring it all together into a rough square. Gently knead it 4 or 5 times to incorporate all the drier bits, but no more than that.

    Assembly

    • Lay a piece of parchment paper or plastic wrap on the counter and sprinkle lightly with flour. Roll the dough out to an 15 by 10 inch rectangle, squaring off the sides with a bench scraper.
    • Spread melted butter over the entire surface of the dough. Sprinkle filling evenly over the butter. Pat down with your hands to help it adhere.
    • Starting at one of the long ends, pull up the parchment paper and start rolling the dough over. Continue rolling, using the parchment paper to help roll tightly and evenly, resting seam side down. Use the paper to transfer the roll to a cutting board and place in the freezer for 15 minutes to firm up.
    • Preheat oven to 425°F.
    • Remove roll from freezer. Using a serrated knife or very sharp knife, slice the long roll into twelve 2 thick rolls. Place in your prepared pan, spacing evenly. Brush tops lightly with 2 tablespoons of melted butter.
    • Bake at 425°F for 20 to 25 minutes, or until golden brown.
    • Allow to cool for at least 10 minutes before glazing. Enjoy!

    Notes

    • Glaze: You can customize your glaze to the consistency you prefer. Adding 3 tablespoons will give you a glaze you can spread with a spatula, and 4 tablespoons will give you one that is easy to drizzle on with a spoon. If you like a more frosting-like consistency, use 2 tablespoons of milk and frost the rolls when fully cool.
    • Storage instructions: Biscuit Cinnamon Rolls taste best the day they are made but will last covered at room temperature for up to 2 days. Rewarm gently in the microwave for 10 to 15 seconds.
    • Freezing instructions: Unbaked rolls can be frozen for up to 2 months. Place sliced rolls on parchment lined baking sheet and place in freezer until solid. When ready to bake, place in round pan and allow to thaw a bit while the oven preheats. Brush with egg wash and bake as directed.

    Nutrition

    Calories: 365kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 601mg | Potassium: 98mg | Fiber: 1g | Sugar: 15g | Vitamin A: 692IU | Vitamin C: 0.01mg | Calcium: 145mg | Iron: 2mg