Description
Delight in these fluffy, no-yeast cinnamon roll biscuits that combine the tender texture of biscuits with the warm, spiced sweetness of cinnamon rolls. Made with a quick dough of all-purpose flour, baking powder, and buttermilk, they are rolled with a cinnamon-sugar butter filling and finished with a luscious cream cheese icing. Perfect for a cozy breakfast or a sweet snack, these biscuits come together quickly without any rising time required.
Ingredients
Scale
Dough
- 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
Filling
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing
- 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
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined. In a separate small bowl, beat the egg with the cold buttermilk and melted butter. Pour this wet mixture into the dry ingredients and gently stir until just combined, forming a soft dough. If the dough is sticky, sprinkle on a little more flour, but avoid overmixing to keep the biscuits tender.
- Roll Out the Dough: Lightly flour your work surface and transfer the dough onto it. Using a rolling pin, roll the dough into a roughly 12×15 inch rectangle about 1/2 inch thick, ensuring it is even and smooth to hold the filling well.
- Spread the Filling: Evenly spread the extra softened butter over the dough surface. In a small bowl, combine the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered dough. This will create the sweet, spicy swirl inside each biscuit.
- Shape the Biscuits: Starting from the longest edge, carefully roll the dough into a tight log. Using a sharp knife, slice the rolled dough into 12 equal pieces. Place each piece cut side up on a parchment-lined baking sheet, spacing them about 1 to 2 inches apart so they can spread slightly while baking.
- Bake the Biscuits: Preheat your oven to 375°F (190°C). Bake the biscuits for 18-22 minutes until they are golden brown and cooked through. Remove from the oven and transfer the biscuits to a wire rack to cool slightly before icing.
- Make the Cream Cheese Icing: While the biscuits bake, prepare the icing. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, beating until the icing is fluffy and well combined.
- Glaze and Serve: Once the biscuits are warm but not hot, generously spread or drizzle the cream cheese icing over each biscuit. Serve immediately to enjoy the perfect warm, melty combination of flavors.
Notes
- Use cold buttermilk to keep the dough tender and flaky.
- If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup milk and letting it sit for 5 minutes.
- For a dairy-free version, use plant-based butter and cream cheese alternatives.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.
- Feel free to adjust the cinnamon and sugar amount in the filling to your preference.
- These biscuits can also be made ahead; simply assemble, freeze before baking, and bake fresh when ready.
Keywords: no yeast cinnamon rolls, cinnamon roll biscuits, quick cinnamon rolls, cream cheese iced biscuits, easy breakfast biscuits