Name: No-Yeast Cinnamon Roll Biscuits Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 and 3/4 cups (345g) all-purpose flour (spooned & leveled), plus more as needed for rolling; 1/4 cup (50g) granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg; 3/4 cup (180ml) buttermilk, cold; 5 Tablespoons (71g) unsalted butter, melted & slightly cooled; 3 Tablespoons (43g) unsalted butter, extra softened; 1/3 cup (67g) packed light or dark brown sugar; 1 Tablespoon ground cinnamon; 4 ounces (113g) full-fat brick cream cheese, softened to room temperature; 2 Tablespoons (28g) butter, softened to room temperature; 2/3 cup (80g) confectioners’ sugar; 1 teaspoon pure vanilla extract

If you’re craving the sweet, comforting flavors of cinnamon rolls but don’t have time to wait for yeast to rise, this No-Yeast Cinnamon Roll Biscuits Recipe is an absolute game-changer. I love how it combines the ease of biscuits with that cozy cinnamon swirl, making it perfect for mornings when you want that homemade treat without the hassle.

These biscuits come together quickly, yet deliver that soft, flaky texture with all the cinnamon goodness you expect from rolls. Whether you’re making breakfast for the family or surprising someone with a warm snack, this recipe brings joy without the long wait.

Ingredients You’ll Need

Every ingredient in this No-Yeast Cinnamon Roll Biscuits Recipe plays a role in balancing flavor and texture, helping you nail that tender biscuit base with a cinnamon-sugar filling that’s just right. Shopping tip: fresh buttermilk and good-quality cinnamon really make a difference here.

All-purpose flour: The base of your dough, use spooned and leveled for accuracy to keep biscuits tender.
Granulated sugar: Adds subtle sweetness to the biscuit dough.
Baking powder: Ensures your biscuits rise nicely without yeast.
Baking soda: Reacts with the buttermilk to help with tenderness and browning.
Salt: Elevates all the flavors and balances sweetness.
Egg: Binds the dough and adds richness.
Buttermilk: Cold buttermilk adds tang and helps activate leaveners; it’s key for a tender crumb.
Unsalted butter (melted & softened): Provides richness and flakiness.
Light or dark brown sugar: Perfect for that deep, molasses-y cinnamon filling flavor.
Ground cinnamon: The star of the filling, make sure it’s fresh for the best aroma.
Cream cheese: Full-fat brick style, softened for the luscious icing.
Confectioners’ sugar: For a smooth, sweet finish on the icing.
Vanilla extract: Adds warmth and depth to the cream cheese icing.

Variations

I love making this No-Yeast Cinnamon Roll Biscuits Recipe my own by tweaking the filling or icing based on what I have on hand or the season. You can totally make this recipe your own—it’s super forgiving!

Maple Cinnamon Filling: Swapping brown sugar for pure maple syrup in the filling gives it a lovely, natural sweetness.
Dairy-Free Version: Use a dairy-free milk with a splash of vinegar in place of buttermilk and coconut oil instead of butter in the dough.
Pumpkin Spice Twist: Add pumpkin pie spices like nutmeg and cloves into the cinnamon filling, perfect for fall vibes.
Gluten-Free Adaptation: Try a trusted gluten-free flour blend but keep an eye on moisture—you might need a little extra buttermilk.

How to Make No-Yeast Cinnamon Roll Biscuits Recipe

Step 1: Mix the Dry Ingredients and Prepare the Dough

Start by whisking together your all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. This makes sure the leavening agents are evenly distributed, so your biscuits rise consistently. Then, add the cold buttermilk, the egg, and melted butter. Stir gently just until everything comes together—the key is to avoid over-mixing here to keep your biscuits soft and tender.

Step 2: Roll Out the Dough and Add the Filling

Lightly flour your work surface and roll the dough into a rectangle about 12 by 8 inches. This shape makes it easier to spread your softened butter evenly. Sprinkle the brown sugar and cinnamon mixture on top, then roll the dough up tightly from the long side, like a jelly roll. Don’t worry if the edges aren’t perfect—that rustic look adds to the charm.

Step 3: Cut and Bake the Biscuits

Using a sharp knife or dental floss, slice the rolled dough into about 8 to 10 pieces. Place them on a baking sheet lined with parchment paper, giving them a little space to puff up. Bake at 425°F (220°C) for 12 to 15 minutes, watching for a beautiful golden top. You’ll want to pull them out right when they’re lightly browned for the best fluffiness.

Step 4: Make the Cream Cheese Icing

While the biscuits bake, whip together softened cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy. When the biscuits come out of the oven and are still warm, drizzle or dollop the icing on top—it melts in a little and adds that irresistible richness.

How to Serve No-Yeast Cinnamon Roll Biscuits Recipe

The image shows two black metal muffin trays placed side by side on a white marbled surface. The left tray contains twelve unbaked cinnamon rolls with visible light dough spirals layered with dark cinnamon filling, each roll slightly risen but still soft and pale in color. The right tray shows the same cinnamon rolls after baking, now puffed up and golden brown, with deeper caramelization on the swirl edges and a toasted dark brown cinnamon layer on top. Both trays are arranged in a 3 by 4 grid, highlighting the clear contrast between the raw dough and the baked rolls. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with just the cream cheese icing because it’s classic and enough. But sometimes I sprinkle a pinch of flaky sea salt on top—it sounds odd but the salt cut through the sweetness beautifully! Also, a light dusting of cinnamon or powdered sugar looks lovely if you’re serving guests.

Side Dishes

Pairing these biscuits with a hot cup of coffee or chai tea is my go-to morning combo. They’re also fantastic alongside fresh fruit or a dollop of Greek yogurt to balance the richness. For brunch, I like serving them next to scrambled eggs or a simple green salad to mix sweet and savory.

Creative Ways to Present

If you’re making these for a special occasion, try arranging the biscuits in a circular “cinnamon roll wreath” on a serving platter—guests love picking pieces off this festive shape! Another fun idea is to drizzle the cream cheese icing in a zigzag pattern and add some edible flowers or chopped nuts on top for a pop of color and texture.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them from drying out, I place a slice of bread in the container—it helps maintain moisture. Just be sure to remove the bread before serving so it doesn’t get soggy.

Freezing

Freezing is a lifesaver with this No-Yeast Cinnamon Roll Biscuits Recipe. After baking and cooling completely, wrap individual biscuits tightly in plastic wrap and store them in a freezer bag. They keep well for up to 3 months. When I plan ahead, I bake a batch and freeze extras so I always have a quick treat ready.

Reheating

To reheat, I pop the biscuits in the microwave for 20-30 seconds or place them in a warm oven (about 350°F) for 5-7 minutes. If you want to freshen them up, cover with foil so they don’t dry out. Reheat the cream cheese icing separately or add a fresh dollop before serving.

FAQs

Can I make this No-Yeast Cinnamon Roll Biscuits Recipe without buttermilk?

Yes! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes to curdle before using it in the recipe. This gives you the acidity buttermilk contributes for tender biscuits.
Why don’t these biscuits use yeast?

This recipe uses baking powder and baking soda for leavening instead of yeast, which means it’s much faster to prepare. You skip the waiting time needed for dough to rise, making these an ideal quick morning treat or last-minute dessert.
How do I keep the cinnamon filling from leaking out while baking?

Rolling the dough tightly and sealing the edges well helps keep the filling inside. Also, using softened butter rather than melted for the cinnamon sugar filling allows it to hold better and less likely to drip during baking.
Can I make the cream cheese icing ahead?

Absolutely! You can prepare the cream cheese icing a day ahead and store it covered in the fridge. Just bring it to room temperature and give it a quick stir before spreading on warm biscuits.
Are these biscuits best eaten warm or can they be enjoyed cold?

They’re definitely best enjoyed warm when the cream cheese icing is soft and melty. However, they still taste delicious at room temperature or even cold, especially if you like the icing a bit firmer.

Final Thoughts

This No-Yeast Cinnamon Roll Biscuits Recipe has become one of my go-to quick treats whenever I want that cozy, cinnamon goodness without the usual yeast wait. It’s simple, forgiving, and absolutely delicious, which makes it perfect for everyday baking or impressing friends with minimal effort. Give it a try—you’ll be amazed how easy gorgeous, warm cinnamon rolls can be when made as biscuits!