I’m mashing up two of my faves: cinnamon rolls and biscuits, to make cinnamon roll biscuits! I make a homemade laminated dough, fill it with butter and cinnamon sugar, and top it with a honey butter cream cheese frosting. Seriously yum.
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Video Tutorial
How to Make Cinnamon Roll Biscuits
Step 1: Sift the dry ingredients, mix in shredded butter and cold milk to make a dough, then roll, fold, and chill with more butter. Shape it into a rectangle, spread with butter, sprinkle with cinnamon sugar, roll tightly, slice into 12 pieces, and bake in a muffin tin until golden brown.
Step 2: Blend all the frosting ingredients until smooth and fluffy, then lavish your biscuits with this sweet, creamy perfection!
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PRO TIP: Leave a little border around the edges without filling so it doesn’t ooze out while baking.
Cinnamon Roll Biscuit Recipe
Cinnamon Roll Biscuits combine flaky, buttery biscuit dough with a spiced cinnamon butter and a honey butter cream cheese glaze.
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Servings: 12 servings
Equipment
Ingredients
For the Laminated Dough
- 3 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 2 tbsp granulated sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 1/2 cup unsalted butter cold and separated
- 1 1/2 cup whole milk cold
For the Butter and Cinnamon Sugar Filling
- 1/2 cup packed light brown sugar
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter
For the Honey Butter Cream Cheese Frosting
- 4 oz cream cheese room temperature (1/2 brick)
- 4 tbsp unsalted butter room temperature (1/2 stick)
- 1 1/2 cup confectioner's sugar
- 3 tbsp honey
- 1 tsp vanilla extract
Instructions
For the Laminated Biscuit Dough
- Sift the all-purpose flour, cornstarch, sugar, baking powder and salt together into a large mixing bowl. Make a well in the center of the dry mix.
- Shred 1 cup of unsalted butter (2 sticks) into the well you created in the dry ingredients. Use your hands to toss the flour and shredded butter together.
- Pour the cold milk into the butter-flour mixture and knead just until a thick dough forms.
- Turn the dough out onto a floured surface and fold the dough over itself four times to develop a stiff dough.
- Use a rolling pin to roll the dough out into a rectangle that’s approximately 12” long by 8” wide. Shred the remaining ½ cup of butter (1 stick) onto 2/3rds of the rectangle’s surface.
- To encase the butter in the dough, first fold the unbuttered third of dough over the centered third- as if you’re folding a letter- then, fold the exposed third over the middle fold. You should have a rectangle with no buttered parts exposed.
- Roll the dough out into a rectangle the same size as before. Fold the two short ends towards the center, then fold the dough over- as if you’re closing a book. Wrap the rectangle of dough in plastic wrap and chill the dough in the refrigerator for 60 minutes.
- Remove the dough from the plastic wrap and re-roll to a rectangle, once more. Fold the dough in four parts as before. Re-cover the dough and chill for 40-60 minutes. This step may be done a day ahead.
For the Cinnamon Filling
- In a small mixing bowl, stir together the light brown sugar and cinnamon until well combined.
- This mixture may be prepared days ahead and stored in an airtight container.
To Assemble the Biscuits
- Preheat your oven to 350°F. Grease a muffin tin with baking spray.
- Roll the dough out into a 14” x 18” rectangle.
- Spread the Land O Lakes® Butter with Canola Oil evenly over the surface of the dough then sprinkle cinnamon-sugar on top leaving a 1” margin on one short end to allow for sealing the dough after rolling.
- Begin rolling the dough at the buttered edge. Roll the dough tightly- to prevent unrolling during baking- towards the unbuttered margin. Pinch the dough at the seam once you’ve rolled the dough completely. Roll the dough so the seam is on the bottom of the log.
- Use a sharp knife to cut the roll of dough into 12 slices of equal size.
- Press the circles of dough into the greased muffin cups. Pressing down lightly on the inner part will help them form a swirl when they’re baked.
- Bake the rolls for 30 minutes, or until they are golden brown and puffed up from the muffin cups.
- Remove the pan from the oven and allow the biscuits to cool in the pan for 10 minutes. Remove the biscuits from the pan and allow them to cool completely on a cooling rack while you make the frosting.
For the Honey Butter Cream Cheese Frosting
- While the biscuits are cooling, use an electric hand mixer to blend the cream cheese, unsalted butter, confectioner’s sugar, honey and vanilla extract together on low speed until smooth.
- Scrape down the bowl and beater and increase the mixer’s speed to medium to whip until light and fluffy. Note: The frosting may be made 3 days in advance.
- Spread or pipe a thin drizzle over the baked and slightly cooled cinnamon roll biscuits.
Video
Notes
How to Store & Reheat these Cinnamon Roll Biscuits
- Room Temp: These rolls are best fresh, but they’ll keep for 2-3 days in an airtight container at room temp.
- Fridge: Not necessary unless your kitchen is extra warm, but you can stash them in the fridge for up to 5 days if you want.
- Freezer: Leave off the frosting so it doesn’t get weird. Wrap each biscuit in plastic, place them in a freezer bag, and label it. They’ll last 2-3 months.
- Reheating: Microwave for about 15 seconds or warm them in a 200°F oven for 5 minutes.
Nutrition
Calories: 628kcal | Carbohydrates: 65g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 410mg | Potassium: 129mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1240IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 2mg
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Recipe Tips
- Your butter and milk should be ice cold for the laminated dough. That’s the secret to getting flaky, biscuit-style layers!
- Don’t overmix the dough. We’re still making biscuits here boos, and if you work it too much, you’ll end up with tough rolls instead of soft, buttery biscuit cinnamon rolls.
- Roll it out nice and even. If your dough is too thick in some spots and thin in others, you’ll get a batch that’s part doughy, part overdone.
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I just made these this past weekend and loved them!
I am intolerant to yeast so I am super happy to have a yeast free cinnamon roll I can eat!!!
The laminated dough worked so well to make a flaky, super buttery cinnamon roll, which I loved!
The only change I will make is next time I will try and roll the dough out a bit thinner so I get more swirls per roll.
I made a slight modification to this recipe, swapping the butter canola oil spread for just regular butter that I had softened and it worked just fine!
I also did not make the cream cheese frosting because I am not a fan of cream cheese (I know…I am aware I am a monster). Instead I used a rhubarb lavender jam as a topper which I found delightful.
Thank you for the recipe!
I love that these don’t require yeast because it is so hard to find right now. Delicious right our of the oven. We didn’t wait for them to cool, and the cream cheese got nice and gooey.
It looks delicious. Could you use ready puff pastry instead?
We tried this and it didn’t work too well but give it a try if you want. This dough is absolutely incredible so you might want to give it a try.
Fantastic combination. I really like how they pull apart. Easier to eat that way.
Wow – that Honey Butter Cream Cheese Frosting looks and sounds delicious!! Can’t wait to try this recipe 🙂
Wow! Love the flavors, and I love baking these with a muffin pan too. 🙂
Absolutely delicious, especially the cream cheese frosting. My kids love these!
I love this combo! Such a great idea – will be making this many times.
I love it! Cinnamon rolls without yeast!