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
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 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