Biscuit Cinnamon Rolls are made with my homemade buttermilk biscuit dough, filled with a sweet cinnamon mixture, and topped with whipped cream cheese frosting. Since they use biscuit dough instead of yeast dough, they don’t require rise time. This makes them quicker to prepare than traditional cinnamon rolls (which are also a must-try when you have the time). For another sweet biscuit option, be sure to check out my Cinnamon Sugar Butter Swim Biscuits, too!
Ingredients & Substitutions
- Dough: The dough comes from my popular homemade buttermilk biscuits recipe, which you will want to bookmark for whenever you need perfectly fluffy biscuits! I decided to sweeten them up for these cinnamon roll biscuits, and the result was amazing!
- Butter: I used unsalted butter in all three parts of this recipe–the dough, the filling, and the whipped creamy cheese frosting. For the dough, use cold butter. This will make the biscuits light, flaky, and fluffy! If using salted butter, you may want to lessen the amount of salt.
- Buttermilk: If you don’t have any on hand, make homemade buttermilk for the biscuit dough.
- Filling: The filling is a sweet mixture made with melted butter (but then slightly cooled), brown sugar, cinnamon, and a pinch of salt. Leave a small border around the edges without filling to prevent it from leaking out while baking.
- Whipped Cream Cheese Frosting: The whipped cream cheese frosting is the icing (literally) on these rolls! I also used it on my One Hour Cinnamon Rolls, which is another quick and delicious recipe for cinnamon rolls! You could also try another frosting like a vanilla glaze, maple frosting (from my Maple Cinnamon Rolls), or a chocolate ganache.
Can I Use Store-Bought Biscuit Dough?
Yes, you can use store-bought buttermilk biscuit dough for these biscuit cinnamon rolls! While homemade dough might taste a bit fresher and flakier (my recipe is top-notch, I have to admit😊), the store-bought dough will still work great and save you time. Just roll it out, add the cinnamon filling, and bake!
Troubleshooting Tips For Perfect Biscuit Cinnamon Rolls
If you run into any issues while making these cinnamon roll biscuits, here are a few simple tips to help you out:
- Dough is too dry: Make sure the butter is cold, and don’t overwork the dough. Add a little more buttermilk if needed to keep it moist.
- Filling leaks out: Leave a small border around the edges without filling to help keep it inside while baking.
- Frosting is too runny: If your frosting is too thin, add a bit more confectioners’ sugar to thicken it up. (If too thick, add a teaspoon of milk to make it more spreadable.)
- Biscuits are too hard: Be careful not to overbake them. Check them a few minutes before the suggested baking time to make sure they stay soft.
How To Store Biscuit Cinnamon Rolls
Once cooled, the cinnamon roll biscuits can be stored in an airtight container at room temperature for up to 1-2 days. (I love the biscuits the day they are made!) For a little longer storage, you could store them in the refrigerator, but that tends to dry out the rolls faster. But, it is easy to pop one in the microwave to warm it up!
Can I Freeze Biscuit Cinnamon Rolls?
Yes, you can freeze cinnamon roll biscuits! After baking and cooling completely, wrap them tightly in plastic wrap or aluminum foil, and then put them in a freezer bag or airtight container. They will stay good in the freezer for a few months. When ready to eat them, just reheat them in the oven or microwave!
Biscuit Cinnamon Rolls
Ingredients
Dough
- 1 cup (2 sticks / 227 g) unsalted butter, grated, cold
- 4 cups (500 g) all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking soda
- 2 tablespoons baking powder
- 2 cups (490 g) buttermilk
Filling
- 3 tablespoons unsalted butter, melted, cooled slightly
- ⅓ cup light brown sugar packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Whipped Cream Cheese Frosting
- 3 ounces cream cheese, softened
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 1 ½ cups (187.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick baking spray.
- Grate the butter using the fine edge of a grater. Grate onto parchment paper, then place in the freezer while you prepare the remaining ingredients.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and baking powder.
- Remove the grated butter from the freezer. Using a fork or pastry cutter, incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir gently until just combined. Do not overmix; the dough should be slightly shaggy but hold together.
- Turn the dough out onto a lightly floured surface. Use your hands to gather any dry bits and gently press them into the dough. If needed, sprinkle a little flour underneath to prevent sticking.
- Press the dough into a 10×15-inch rectangle, about ¼ inch thick.
- In a small bowl, combine the brown sugar, cinnamon, and salt.
- Brush the melted butter evenly over the surface of the dough. Sprinkle the brown sugar mixture evenly over the buttered dough.
- Starting from the long edge, roll the dough up tightly into a log. Using a very sharp knife, cut the log into 12 equal rolls.
- Place the rolls into the prepared 9×13-inch baking dish, spacing them evenly.
- Bake for 18-22 minutes, or until the rolls are golden brown and cooked through.
- When the rolls are almost done baking, prepare the frosting. In a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, confectioners' sugar, vanilla extract, and salt. Mix on low until just combined. Then, increase speed to high and beat for 4–5 minutes until light and fluffy.
- Spread the frosting over the warm rolls directly in the pan. Or, invert the rolls onto a serving plate and then frost.
- Serve warm.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are so delicious. And, I love how easy and fast they are to put together and bake.
Elizabeth
I will never complain about a cinnamon roll, and I loved this version of one! It is pretty cool (and delicous) how the buttermilk biscuit dough works!
Annabelle
These are a fun and flavorful alternative to traditional cinnamon rolls.
Stephanie
This is a nifty take on regular cinnaomon rolls. They are great!
Bella
These biscuits are light, and I loved the creamy frosting!
