These Cinnamon Roll Biscuits are seriously so addictive, you might replace your cinnamon rolls made with yeast for good! They combine a buttery biscuit base with butter and cinnamon sugar baking them up to flaky perfection. Then I drizzle on an irresistible honey butter cream cheese glaze that takes these biscuit cinnamon rolls to new heights.
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What’s the perfect cozy breakfast? A hot cup of coffee and a warm, oversized, heavily-frosted cinnamon roll. The chewy, gooey bites, sticky fingers and cream cheese icing-coated lips make for the coziest chilly morning munchie.
But y’all know I can’t resist taking a classic and turning it on its head. So, I’m combining two of my fave recipes and mashing them up: cinnamon roll biscuits. Biscuit cinnamon rolls are the perfect marriage of buttery, layered biscuits and gooey, spiced filling. Then, it’s topped with a sweet honey cream cheese icing.
The Lowdown of These Cinnamon Roll Biscuits
Cuisine Inspiration: Cinnamon Roll Remix
Primary Cooking Method: Baking
Dietary Info: Can be made gluten-free with ingredient swaps
Key Flavor: Flaky, buttery dough with cinnamon sugar, cream cheese gooey vibes
Skill Level: Intermediate (We are laminating dough so bring your skillz)
Flaky Layers for Days!
Cinnamon biscuits have a totally different texture than the doughy yeasted base we are used to. This recipe laminates butter into the dough creating light, flaky layers in each bite.
So Gooey!
We still get that ooey, gooey essence with the cinnamon sugar buttery filling and an irresistible cream cheese icing that gets all over your fingers as you eat a cinnamon biscuit.
Impressive Bakery Vibes
Skip the stop by the bakery and make these. When you serve them up to your family and friends, you will most definitely impress them with your professional skillz boos!
Ingredients You’ll Need to Make Biscuit Cinnamon Rolls
- Laminated Biscuit Dough– We create a super flaky biscuit dough where butter is the key ingredient in building a rich and layered base that gives you so much texture in each bite.
- Light Brown Sugar– This caramelizes along with the butter to create a sweet, ooey-gooey filling. The molasses in the sugar works with the cinnamon to create a rich, warm flavoring.
- Cinnamon– fragrant and earthy, this spice warms everything up and makes your kitchen smell like heaven.
- Cream Cheese– if a cinnamon bun doesn’t have cream cheese in the frosting, who really wants one? Tangy and smooth, cream cheese layers in utter decadence.
- Confectioners Sugar– powdered sugar sweetens the icing while aiding in creating a beautifully white topping.
- Honey– This is my icing secret ingredient that adds sweet, floral notes to the icing.
- Vanilla– This adds the aromatic note every icing needs.
How to Make Cinnamon Roll Biscuits
Laminated Biscuit Dough:
- Sift your dry ingredients, then mix in shredded butter and cold milk to form a dough.
- Fold and roll the dough, add more butter, then chill. Repeat the rolling, folding, and chilling.
Cinnamon Filling:
- Just mix brown sugar and cinnamon. Easy peasy!
Assembling the Biscuits:
- Prep your oven and muffin tin and get that dough into a rectangle.
- Spread butter, sprinkle cinnamon sugar, roll tight, and slice into 12.
- Bake ’em in the muffin tin until golden brown.
Honey Butter Cream Cheese Frosting:
- Blend all the ingredients until smooth and fluffy, then lavish your biscuits with this sweet, creamy perfection.
How to Serve this Cinnamon Roll Biscuit Recipe
- Easy Breakfast: Serve one of these cinnamon roll biscuits along with fresh fruit and a mug of cozy spiced apple cider or French hot chocolate.
- Easy Brunch Gathering: Make a big ole pot of cheese grits along with some scrambled eggs, hash browns, candied bacon and serve these cinnamon biscuits right on up.
- Holiday Breakfast: Start with a breakfast board then serve up big ole casserole dishes of baked grits and eggy breakfast casserole. And don’t forget to have eggnog french toast and gingerbread pancakes on deck.
- Pastry Buffet: Make a fun breakfast sweets table with these biscuit cinnamon rolls along with blueberry streusel muffins, homemade pop tarts, and blueberry coffee cake.
Recipe Substitutions
- Salt: I use kosher salt but you can use sea salt to keep a similar subtle flavor.
- Unsalted Butter: Toss in salted butter if that’s all you have but omit the salt in the recipe.
- Brown Sugar: If you don’t have any around, make your own homemade brown sugar with granulated sugar and molasses.
- Confectioner’s Sugar: You can also make homemade powdered sugar with granulated sugar and a blender boos!
Recipe Variations and Additions
- Gluten-Free: While the texture may change, you can replace the flour with your fave gluten-free 1:1 ratio baking flour here.
- Dairy-Free: You can swap out the butter for your fave vegan butter, the milk for almond or oat milk and cream cheese for your fave vegan cream cheese option.
- Get Nutty: Add some chopped pecans to the cinnamon sugar swirl for a bit of fun texture.
- Booze It Up: Booze up the icing with a little rum or bourbon for some adult vibes.
Expert Tips and Tricks
- Chill Out: Make sure those ingredients are super cold when working on your laminated dough. That’s how you get those bomb layers boos!
- Don’t Overwork: Since we are making biscuit dough, we don’t want to overdo it. Working it too hard can make the biscuits tough from overactivating the gluten.
- Roll Evenly: Make sure your dough is rolled out evenly so you don’t get a mix of underbaked or overbaked areas in your biscuits.
How to Store Cinnamon Biscuits
Like traditional cinnamon rolls, these biscuits are best served straight out of the oven. But if you have leftovers, let them cool to room temp then store them in an airtight container. When you want to reheat, just pop in the microwave for 15 seconds, or in a 200°F oven for 5 minutes.
How long will biscuit cinnamon rolls last at room temperature?
They will keep at room temp for 2-3 days.
Can I freeze cinnamon biscuits?
Absolutely boos! It is best to store leftovers without the icing on top since it will start to separate. Wrap them in plastic wrap individually then add to a freezer bag and label with the date. They should last for about 2-3 months. Just thaw in the fridge overnight before reheating.
Frequently Asked Questions
We use laminated dough because we want to create a super flaky, airy, buttery texture. Building in those layers takes a bit of time but the flavor and texture is undeniable.
Absolutely boos! In fact, they will probably turn out even flakier if you make your dough the day before, store in the fridge then roll out and prep for baking. You can also roll out, add your cinnamon base and set up in your muffin tins popping in the fridge until you are ready to bake.
You either worked the dough too much or you let the butter soften too much. Pop the dough back in the fridge to get that dough firm and that butter cold again before working with it.
Best Cinnamon Roll Recipes
- Homemade Cinnamon Rolls
- Cinnamon Roll Monkey Bread
- Lemon Cinnamon Roll Biscuits
- Cinnamon Rolls
- Pumpkin Cinnamon Rolls
Cinnamon Roll Biscuits
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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.
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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!