No-Yeast Cinnamon Roll Biscuits Recipe
If you’ve ever craved the comforting warmth of cinnamon rolls but dreaded the long wait for yeast dough to rise, this No-Yeast Cinnamon Roll Biscuits Recipe is going to be your new best friend. These biscuits capture all the cinnamon-sugar goodness and tender texture you’d expect from a classic cinnamon roll, but they’re ready in a fraction of the time. Trust me, I’ve made this recipe on rushed weekend mornings, and it never disappoints—soft, flaky, and perfectly sweet.
What makes this No-Yeast Cinnamon Roll Biscuits Recipe truly special is how effortlessly it fits into any busy schedule yet still feels indulgent enough to serve to guests or a cozy family breakfast. Plus, you don’t even need fancy ingredients—just simple pantry staples coming together to create something extraordinary. I love how versatile these biscuits are too, letting you add your own twist or enjoy them as is, melting cream cheese icing on top for that irresistible finish.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role in making the biscuits soft, moist, and flavorful. From the tang of buttermilk to the richness of butter, everything works together to create that perfect balance of texture and taste.
- All-purpose flour: This is the backbone—make sure to spoon and level it for accurate measurement to avoid dense biscuits.
- Granulated sugar: Adds subtle sweetness to the dough that balances the cinnamon filling.
- Baking powder and baking soda: These are your rising agents—don’t skip or substitute, as they help the biscuits puff up just right without yeast.
- Salt: Enhances all the flavors, including the sweetness.
- Egg: Binds ingredients and adds a tender crumb.
- Buttermilk: The secret to tender, fluffy biscuits with a slight tang—cold is a must to keep the dough from getting sticky.
- Unsalted butter: Melted for the dough, plus extra softened for the filling—to get that rich, buttery cinnamon swirl.
- Brown sugar: Packed for maximum caramel-like sweetness in the filling.
- Ground cinnamon: The star spice for that classic, cozy flavor that makes these biscuits irresistible.
- Cream cheese: For the icing, softened to room temp so it blends smoothly into a luscious topping.
- Confectioners’ sugar and vanilla extract: These round out the icing with sweetness and aroma.
Variations
I love tweaking this No-Yeast Cinnamon Roll Biscuits Recipe depending on the season or what we’re in the mood for. The great thing is, it’s a flexible base you can make your own with a few simple swaps or additions.
- Gluten-free version: I’ve successfully swapped all-purpose flour for a gluten-free blend—just check your blend includes xanthan gum to keep the texture close to the original.
- Spiced up filling: Adding a pinch of nutmeg or cardamom to the cinnamon and sugar mix gives a warm, cozy twist that’s perfect for fall.
- Maple cream cheese icing: I sometimes swap vanilla for a teaspoon of pure maple syrup in the icing—gives it a lovely depth and pairs gorgeously with the cinnamon.
- Mini bites: Roll the dough thinner and cut smaller biscuits for bite-sized treats that are perfect for brunch parties or kids’ snacks.
How to Make No-Yeast Cinnamon Roll Biscuits Recipe
Step 1: Whisk Together Your Dry Ingredients
Start by mixing the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. This step is simple but important because thorough mixing ensures even rising and flavor balance. I usually use a whisk for this—it helps break up any clumps and integrates the ingredients smoothly.
Step 2: Combine Wet Ingredients and Form the Dough
In a separate bowl, whisk the egg with cold buttermilk and melted butter. Pour this wet mixture into your dry ingredients, stirring just until combined. Don’t overmix here—you want the dough to come together but still be soft and a little sticky. If it feels too sticky, sprinkle in a touch more flour, but be careful not to add too much or the biscuits will turn dense.
Step 3: Roll and Spread the Cinnamon Filling
Lightly flour your workspace and roll the dough into a large rectangle about 1/2 inch thick. Spread the softened butter evenly across the dough’s surface, then sprinkle the brown sugar and cinnamon mixture on top. I like to lightly press the filling into the dough with my hands to keep it from falling out during rolling.
Step 4: Roll Up and Cut Your Biscuits
Starting from one of the long edges, carefully roll the dough into a log shape. Using a sharp knife or unflavored floss, cut the log into 1- to 1.5-inch thick slices. Try to keep the slices even so they bake uniformly. I find using dental floss for cutting keeps the cinnamon swirl intact without squishing the dough.
Step 5: Bake Until Golden and Delicious
Place your cinnamon roll biscuits on a parchment-lined baking tray, leaving a little space between each. Bake in a preheated oven at 425°F (220°C) for about 12-15 minutes until they’re golden brown on top. Keep an eye on them after 12 minutes because ovens vary. You want crispy edges with a soft, fluffy center.
Step 6: Whip Up the Cream Cheese Icing
While the biscuits are baking, beat the softened cream cheese, butter, confectioners’ sugar, and vanilla extract until smooth and creamy. This icing is the perfect finishing touch—neither too runny nor too thick. Spread it generously over warm biscuits right after pulling them from the oven, letting it melt into all the nooks and swirls.
How to Serve No-Yeast Cinnamon Roll Biscuits Recipe
Garnishes
I usually keep the garnishes simple because the cream cheese icing already adds richness, but sometimes I sprinkle a little chopped pecans or crushed walnuts on top for a bit of crunch and nutty flavor. A light dusting of cinnamon powder can also elevate the look and aroma just before serving.
Side Dishes
These biscuits pair wonderfully with a cup of freshly brewed coffee or chai tea for a cozy morning. For a heartier brunch, I like serving them alongside scrambled eggs or fresh fruit salad. The balance of sweet and savory keeps the meal satisfying without feeling too heavy.
Creative Ways to Present
For special occasions, I’ve arranged these No-Yeast Cinnamon Roll Biscuits Recipe bites in a circular bundt pan for a “pull-apart cake” effect—it’s a showstopper. Drizzling a caramel or maple glaze on top adds an extra layer of indulgence your guests will rave about. Wrap them individually in parchment paper tied with twine for brunch gifts too!
Make Ahead and Storage
Storing Leftovers
I store leftover biscuits in an airtight container at room temperature for up to 2 days, which keeps them soft and fresh. If you want to keep them longer, the fridge is fine, but be sure to warm them before eating because they can firm up.
Freezing
Freezing these cinnamon roll biscuits is a game changer. I freeze the unbaked slices placed on a baking sheet, then transfer them to a freezer bag once solid. When I’m ready to bake, I just pop them into the oven from frozen, adding a few extra minutes to the baking time. This way, fresh cinnamon rolls are always within reach without last-minute prep.
Reheating
To reheat, I usually wrap a biscuit in a damp paper towel and microwave it for about 20 seconds—quick and easy. For more even warming, reheating in a 325°F oven for 5-7 minutes does the trick, leaving the biscuits soft without drying them out.
FAQs
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Can I use regular milk instead of buttermilk in this recipe?
Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic the acidity that helps tenderize the biscuits. Let the mixture sit for 5 minutes before using. This is a handy tip if you don’t have buttermilk on hand but want the same tender results.
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Why is this called a no-yeast cinnamon roll biscuit?
Unlike traditional cinnamon rolls that require yeast and hours of rising time, this recipe uses baking powder and baking soda to quickly leaven the dough. This results in fluffy, tender biscuits with cinnamon filling, giving you the flavor of cinnamon rolls but in a much shorter timeframe.
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Can I make the cream cheese icing ahead of time?
Absolutely! You can prepare the cream cheese icing a day in advance and store it tightly covered in the fridge. Before spreading, give it a good stir or whisk to bring back its spreadable consistency.
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How can I prevent the cinnamon sugar filling from leaking out?
Make sure the butter is well softened to help the sugar and cinnamon stick to the dough evenly. When rolling your dough into a log, roll gently but snugly so the filling stays inside. Additionally, cutting with dental floss rather than a knife can reduce squishing and spilling.
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Are these biscuits suitable for making ahead for breakfast?
Definitely! You can assemble the cinnamon roll biscuits the night before and refrigerate the unbaked slices covered on the tray. In the morning, just bake fresh biscuits from the chilled dough. It saves time and lets you enjoy warm cinnamon rolls with minimal effort.
Final Thoughts
This No-Yeast Cinnamon Roll Biscuits Recipe quickly became a staple in my kitchen whenever I want that cinnamon roll magic without the wait. It’s a crowd-pleaser that gets devoured fast and always brings smiles to the table. Give it a try—you’ll appreciate how simple yet satisfying it is, and I’m sure it’ll become your go-to, too.
Print
No-Yeast Cinnamon Roll Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
- Yield: 8 biscuits 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
These No-Yeast Cinnamon Roll Biscuits offer a quick and easy way to enjoy the classic flavors of cinnamon rolls without the need for yeast or rising time. Made with tender, flaky biscuit dough filled with a sweet cinnamon-sugar mixture and topped with luscious cream cheese icing, they are perfect for breakfast or a cozy snack.
Ingredients
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 mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: In a separate bowl, beat the egg, then stir in the cold buttermilk and melted butter. Pour the wet ingredients into the dry ingredients and gently mix just until combined, being careful not to overwork the dough. The dough should be slightly sticky.
- Roll out the Dough: Lightly flour your work surface and roll the dough into a roughly 12×10 inch rectangle. If the dough sticks, sprinkle a little more flour on top and your rolling pin.
- Prepare the Filling: Spread the softened butter evenly over the dough rectangle. In a small bowl, mix together the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the butter layer.
- Form the Rolls: Starting from the longer side of the rectangle, tightly roll the dough into a log. Using a sharp knife, cut the log into 8 equal pieces.
- Arrange and Bake: Place the cinnamon roll biscuits on a baking sheet lined with parchment paper or a silicone baking mat, spaced about 2 inches apart. Bake in a preheated oven at 400°F (204°C) for 15 to 18 minutes, or until golden brown and cooked through.
- Make the Cream Cheese Icing: While the biscuits bake, beat together the softened cream cheese, softened butter, confectioners’ sugar, and vanilla extract until smooth and creamy.
- Cool and Frost: Allow the biscuits to cool for about 10 minutes after baking, then generously spread the cream cheese icing over the warm biscuits. Serve immediately for the best flavor and texture.
Notes
- Make sure the buttermilk is cold to help activate the baking soda properly and achieve tender biscuits.
- Do not overmix the dough to avoid tough biscuits.
- For softer biscuits, cover with a clean kitchen towel after baking instead of waiting for them to cool completely.
- The cream cheese icing can be made ahead and stored in the refrigerator; bring it to room temperature before icing.
- These biscuits are best enjoyed fresh but can be reheated gently in the oven or microwave.
Keywords: cinnamon roll biscuits, no yeast cinnamon rolls, quick cinnamon rolls, biscuit recipe, cinnamon sugar biscuits, cream cheese icing, easy breakfast rolls
