Biscuit Cinnamon Rolls

Biscuit Cinnamon Rolls are a delightful treat that combines the flaky goodness of biscuits with the sweet, spicy flavors of cinnamon rolls. These rolls are perfect for breakfast, brunch, or as a cozy afternoon snack. They’re easy to make and are sure to please everyone in your family.

Why Make This Recipe

Making Biscuit Cinnamon Rolls is a great way to enjoy a homemade pastry without spending too much time in the kitchen. The recipe uses simple ingredients that you likely already have at home. Plus, the warm aroma of cinnamon and sugar baking in the oven will fill your house and create a comfortable atmosphere. These rolls are not only tasty but also so satisfying to make and share.

How to Make Biscuit Cinnamon Rolls

Ingredients

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• 2 tablespoons baking powder
• 1 cup cold butter
• 1 ⅔ cups buttermilk
• 5 tablespoons butter, melted
• ⅓ cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract (or clear vanilla extract)

Directions

1. Preheat your oven to 375 degrees Fahrenheit. Spray a 4-quart baking dish with pan spray and set it aside.
2. In a large bowl, add 4 cups of all-purpose flour, ¼ cup of granulated sugar, 1 teaspoon of salt, and 2 tablespoons of baking powder. Whisk everything until combined.
3. Grate 1 cup of cold butter using a cheese grater. Use a pastry cutter to mix the grated butter into the flour mixture until it’s evenly distributed and reduced to pieces smaller than peas.
4. Pour in 1 ⅔ cups of buttermilk and stir until the mixture is moistened. If it’s too dry, add 1-2 tablespoons of more buttermilk. The dough should not be sticky or dry.
5. Dump the dough onto a clean, lightly floured surface. Gently knead it until all the scraps come together. Roll it out into a large rectangle that is about ½ inch thick.
6. Fold the dough in thirds to create a tri-fold (fold ⅓ of the dough over the middle, then fold the other ⅓ over that).
7. Rotate the dough 90 degrees and roll it out again to ½ inch thick; repeat the tri-fold. Do this once more for a third time. After the folds, roll the dough into a rectangle about 9×14 inches.
8. In a small bowl, mix ⅓ cup of packed brown sugar and 2 tablespoons of ground cinnamon together. Brush the melted 5 tablespoons of butter over the dough with a pastry brush, then sprinkle the cinnamon sugar mixture evenly on top.
9. Roll the dough tightly from the short end. Use a sharp knife or a piece of dental floss to cut the dough into 1-inch thick pieces.
10. Place the rolls in the prepared baking dish and bake for 40 minutes, until the tops are golden brown and the internal temperature reaches 200-205 degrees Fahrenheit.
11. While they bake, prepare the glaze by whisking 1 cup of powdered sugar, ½ teaspoon of vanilla extract, and 2 tablespoons of milk together in a small bowl.
12. After the cinnamon rolls cool for 5-10 minutes, drizzle the glaze on top and serve them warm.

How to Serve Biscuit Cinnamon Rolls

Serve Biscuit Cinnamon Rolls warm, drizzled with the sweet glaze on top. They pair wonderfully with a cup of coffee or tea, making them a perfect addition to any breakfast or brunch spread.

How to Store Biscuit Cinnamon Rolls

Store any leftover Biscuit Cinnamon Rolls in an airtight container at room temperature for up to 2 days. You can refrigerate them for up to a week. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.

Tips to Make Biscuit Cinnamon Rolls

• Make sure your butter is cold when grating. This helps keep the dough flaky.
• Don’t overwork the dough; it should be mixed just enough to combine the ingredients.
• If you’d like a stronger cinnamon flavor, feel free to add a bit more cinnamon to the sugar mixture.

Variation

You can try adding nuts, raisins, or chopped apples to the cinnamon sugar filling for an extra bite of flavor. You can also switch up the glaze by adding a dash of maple syrup for a different taste.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 ⅔ cups of regular milk. Let it sit for 5 minutes before using.

2. How can I make the rolls ahead of time?

You can prepare the rolls the night before, cover them tightly, and refrigerate. In the morning, simply bake them straight from the fridge, adding a few extra minutes to the baking time.

3. Can I freeze Biscuit Cinnamon Rolls?

Yes! You can freeze the unbaked rolls after cutting them. Place them on a baking sheet until frozen, then transfer them to a freezer bag. When you’re ready to bake, let them thaw and rise for a few hours before baking as usual.

Biscuit Cinnamon Rolls

Biscuit Cinnamon Rolls are a delightful treat that combines flaky biscuit goodness with sweet, spicy cinnamon flavors. Perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast, Brunch

Cuisine American

Servings 12 servings

Calories 250 kcal

Ingredients

  

Dough

• 4 cups all-purpose flour
• 0.25 cups granulated sugar
• 1 teaspoon salt
• 2 tablespoons baking powder
• 1 cup cold butter must be cold, for grating
• 1.67 cups buttermilk or substitute with regular milk

Filling

• 5 tablespoons butter, melted for brushing
• 0.33 cups packed brown sugar
• 2 tablespoons ground cinnamon add more for stronger flavor

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 0.5 teaspoon vanilla extract or clear vanilla extract

Instructions

 

Preparation

• Preheat your oven to 375°F and spray a 4-quart baking dish with pan spray.
• In a large bowl, whisk together the flour, sugar, salt, and baking powder.
• Grate the cold butter and mix it into the flour mixture using a pastry cutter until reduced to small pieces.
• Pour in the buttermilk and stir until moistened. Adjust with more buttermilk if too dry.
• Dump the dough onto a floured surface and gently knead until combined.
• Roll it into a rectangle about ½ inch thick.
• Fold the dough in thirds to create a tri-fold and roll it out again. Repeat the folding twice more.

Assembly

• In a small bowl, mix the brown sugar and cinnamon. Brush the dough with melted butter and sprinkle the sugar mixture on top.
• Roll the dough tightly from the short end and cut into 1-inch thick pieces.
• Place the rolls in the prepared baking dish and bake for 40 minutes until golden brown.

Glazing

• While the rolls bake, whisk together the glaze ingredients in a small bowl.
• After the rolls cool for 5-10 minutes, drizzle the glaze on top.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. To reheat, microwave or warm in the oven.

Keyword Biscuit Rolls, Cinnamon Rolls, Pastry