Buttery, flakey biscuit dough wrapped around a gooey cinnamon sugar filling and topped with buttermilk glaze, these pinwheels of sweet breakfast bliss will brighten even the grayest of days. They’re the perfect treat for those times where you’re needing a moment of quiet reserve…and carbs. Some find comfort in One Bowl Brownies, others reach for Cinnamon Blondies. Personally, my carby comfort food vote will always be for biscuit cinnamon rolls (or Chocolate Chai Cinnamon Rolls if it’s been an especially long week). My relationship with cinnamon buns (assuming one can have a relationship with a baked good, which I happen to believe is quite possible) began early. Growing up, my Grandma Dorothy made the most ethereal cinnamon buns from scratch. To this day, I will never bake or eat one without first thinking of her and the dozens of pans of fluffy homemade cinnamon rolls she baked every Christmas and at her grandchildren’s request. Now, as an adult, I’ve enjoyed creating different versions of cinnamon rolls, many of which you’ll find on this site, including Gingerbread Cinnamon Rolls and Red Velvet Cinnamon Rolls. Although I may never be the classic cinnamon roll master that my Grandma Dorothy was, I am confident that she would have applauded my efforts.
How to Make Biscuit Cinnamon Rolls
Even the pickiest of bakers and eaters will approve these biscuit cinnamon rolls, and because the biscuit cinnamon rolls are made without yeast, they’re approachable for more novice cooks too. Added bonus? Since there isn’t any yeast in the recipe, you don’t need to wait for the cinnamon roll dough to rise or stress about accidentally killing the yeast. Biscuit cinnamon rolls = less waiting and more butter. SOLD!
The Ingredients
Butter. These cinnamon rolls are made with a classic buttermilk biscuit dough, which is made by cutting butter into the dry ingredients, then adding buttermilk. The pieces of butter expand in the oven, creating layer upon layer of fluffy, flakey dough.Flour. There’s only so much you can do to lighten up a cinnamon roll. I did my best by using a blend of white whole wheat flour and all purpose flour to sneak in some whole grains into these biscuit-style cinnamon rolls. (I also use this trick for my Cream Cheese Banana Bread).Baking Powder + Baking Soda. Skip the yeast and instead sprinkle in a bit of baking soda and baking powder which enable these flakey, tender rolls to rise without proofing.Buttermilk. Activates the baking powder and adds a subtle tang to the dough as well as the icing.Sugar + Brown Sugar. A combination of brown sugar and granulated sugar makes for the perfect sweet filling with a hint of molasses.Cinnamon. You can’t have biscuit cinnamon rolls (or Cranberry Cinnamon Swirl Bread) without a generous amount of cinnamon swirled between the layers of soft, fluffy dough.Pecans. For a little crunch and nuttiness that pairs lovely with the cinnamon and brown sugar. (This Pecan Pie Cobbler is another pecan favorite).Powdered Sugar. The base for a simple buttermilk glaze that offers a final flourish of sweetness and gooeyness to every nook and cranny of these biscuit cinnamon rolls.
The Directions
Storage Tips
To Store. Biscuit Cinnamon Rolls taste best the day they are made but will last at room temperature for up to 2 days.To Reheat. Rewarm gently in the microwave.To Freeze. Rolls can be frozen for up to 2 months.
Grandma Dorothy always approved of second helpings. After your first bite of biscuit cinnamon rolls, I suspect that you will too.
More Cinnamon Recipes
Puff Pastry Cinnamon RollsPumpkin Cinnamon RollsDouble Stuffed Cinnamon Crumb Buns
