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    Easy Biscuit Cinnamon Rolls | The Recipe Critic

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    Biscuit Cinnamon Rolls are probably the most superb twist on a traditional! They’re completely gentle, fluffy, and full of cinnamon. The texture is extra flakey and moist than conventional cinnamon rolls! Whether or not it’s for a comfy weekend breakfast or a vacation brunch, these hit the spot!

    Overhead shot of biscuit cinnamon rolls in a baking dish drizzled with glaze.

    Causes You’ll Love This Recipe

    • The Better of Each Worlds: These rolls mix the nice and cozy, gooey goodness of a traditional cinnamon roll with the buttery, tender layers of a biscuit.
    • Fast and Straightforward: No ready for the dough to rise—simply combine, roll, and bake!
    • Customizable Sweetness: Add simply the correct amount of glaze to match your style.
    • Nice for Any Event: You may make these rolls any time of the 12 months! I like to serve them Christmas morning with a savory breakfast casserole and fruit salad.

    What’s in Biscuit Cinnamon Rolls?

    Conventional cinnamon rolls are arduous to beat, however generally I crave one thing a little bit flakier and simpler. This biscuit cinnamon roll recipe is far simpler as a result of there’s no want for yeast or rising time! For precise measurements, scroll to the underside of the submit!

    Biscuits

    • All-Goal Flour: The bottom of the dough.
    • Granulated Sugar: For completely candy biscuits.
    • Salt: Balances the flavour.
    • Baking Powder: Helps the dough rise.
    • Chilly Butter: That is what’s going to create a flaky texture.
    • Buttermilk: Provides moisture and helps to make the rolls delicate and fluffy.
    Overhead shot of labeled biscuit ingredients. Overhead shot of labeled biscuit ingredients.

    Cinnamon Filling

    • Butter: Melted butter provides buttery taste whereas serving to the sugar and cinnamon unfold extra simply.
    • Brown Sugar: For wealthy, candy taste.
    • Floor Cinnamon: You may’t have cinnamon rolls with out this star spice!
    Overhead shot of labeled cinnamon filing ingredients. Overhead shot of labeled cinnamon filing ingredients.

    Glaze

    • Powdered Sugar: Sweetens the glaze whereas retaining a easy texture.
    • Milk: Thins the powdered sugar so it’s simple to drizzle excessive.
    • Vanilla Extract: For heat vanilla taste.
    Overhead shot of labeled glaze ingredients. Overhead shot of labeled glaze ingredients.

    Biscuit Cinnamon Rolls Recipe

    There are fairly a number of steps, however every one is simple, and the whole lot comes collectively fairly rapidly. You’ll be pulling these out of the oven earlier than you realize it!

    1. Prep: Preheat the oven to 375 levels Fahrenheit and spray a 4-quart baking dish with pan spray. Put aside. Add the flour, sugar, salt, and baking powder to a big bowl and whisk till mixed.
    2. Grate the Butter: Grate the chilly butter with a cheese grater.
    3. Mix: Use a pastry cutter to chop the grated butter within the flour combination till evenly dispersed and the butter is barely smaller than peas.
    4. Combine: Stir within the buttermilk simply till the combination is totally moistened. If obligatory, add 1-2 tablespoons of further buttermilk if there appears to be lots of dry flour combination that hasn’t been moistened. It shouldn’t be moist to the purpose of being sticky, nevertheless it shouldn’t be dry.
    5. Knead Dough: Dump the dough onto a clear, frivolously floured floor and gently knead it till all of the scraps come collectively. Rigorously roll out the dough into a big rectangle that’s about ½ inch thick (it doesn’t should be excellent).
    6. Fold the Dough: Create a tri-fold by folding ⅓ of the dough over the center and ⅓ on the other aspect excessive of that.
    Overhead shot of dry ingredients in a glass bowl. Overhead shot of dry ingredients in a glass bowl.
    Angle shot of shredded butter.Angle shot of shredded butter.
    Angle shot of a pastry cutter in dry ingredients with shredded butter. Angle shot of a pastry cutter in dry ingredients with shredded butter.
    Angle shot of shredded butter and dry ingredients incorporated. Angle shot of shredded butter and dry ingredients incorporated.
    Overhead shot of biscuit dough rolled out into a rectangle. Overhead shot of biscuit dough rolled out into a rectangle.
    Overhead shot of biscuit dough folded into a tri-fold. Overhead shot of biscuit dough folded into a tri-fold.

    Making the Rolls

    1. Proceed Folding: Rotate the dough 90 levels and roll it out right into a ½-inch thick rectangle, repeating the identical tri-fold. Rotate the dough, roll it out, and repeat the tri-fold for a 3rd time. After the third set of folds, roll the dough right into a rectangle about 9×14 inches.
    2. Combine Cinnamon and Sugar: Mix the brown sugar and cinnamon in a small bowl.
    3. Brush on Melted Butter: Brush the melted butter excessive of the dough with a pastry brush.
    4. Add Cinnamon and Sugar: Sprinkle the cinnamon-sugar combination excessive of the melted butter.
    5. Roll: Roll the dough up tightly from the brief finish.
    6. Slice: Use a really sharp knife or an extended piece of floss to chop the dough into 1-inch thick items.
    7. Bake: Place the rolls into the ready baking dish and bake for 40 minutes, till the tops of the biscuits are golden brown and the inner temperature reaches 200-205 levels Fahrenheit.
    8. Make and Add the Glaze: Whereas the cinnamon rolls bake, put together the glaze by whisking the powdered sugar, vanilla, and milk collectively in a small bowl. As soon as the cinnamon rolls have cooled for 5-10 minutes, drizzle the glaze on prime of the biscuit cinnamon rolls and serve.
    Side shot of biscuit cinnamon roll dough folded into a tri-fold.Side shot of biscuit cinnamon roll dough folded into a tri-fold.
    Overhead shot of cinnamon and brown sugar mixed in a bowl. Overhead shot of cinnamon and brown sugar mixed in a bowl.
    Overhead shot of melted butter spread on the rolled out dough. Overhead shot of melted butter spread on the rolled out dough.
    Overhead shot of the cinnamon and brown sugar mix spread over the butter on the rolled out dough. Overhead shot of the cinnamon and brown sugar mix spread over the butter on the rolled out dough.
    Overhead shot of the biscuit cinnamon roll dough into a cylander. Overhead shot of the biscuit cinnamon roll dough into a cylander.
    Overhead shot of cylinder having been cut into individual biscuit cinnamon rolls. Overhead shot of cylinder having been cut into individual biscuit cinnamon rolls.
    Overhead shot of biscuit cinnamon rolls on their side in baking dish. Overhead shot of biscuit cinnamon rolls on their side in baking dish.
    Overhead shot of biscuit cinnamon roll glaze whisked together in a bowl. Overhead shot of biscuit cinnamon roll glaze whisked together in a bowl.

    Suggestions for Making Cinnamon Roll Biscuits

    Listed here are a number of easy suggestions so your biscuit cinnamon rolls are irresistibly scrumptious each time!

    • Don’t over-mix or overhandle the dough! Combine simply sufficient to moisten the flour to the purpose the place it is going to keep collectively in a ball. Over-mixing will trigger your cinnamon rolls to be powerful and chewy as a substitute of sunshine and flakey.
    • Forming the tri-folds: Don’t fear an excessive amount of about making the primary rectangle excellent. As you type the tri-folds it is going to naturally change into extra squared off.
    • Make the Buttermilk: You may make your own buttermilk in the event you don’t have store-bought readily available. It does find yourself thinner than the true factor. It’s possible you’ll need to begin with 1 ⅓ cup to begin earlier than slowly including within the remaining ⅓ cup of buttermilk as wanted to moisten the dough sufficient, however not make it too moist.
    • Glaze Different: The glaze is fairly candy, so add as a lot or as little as you’d like. It’s possible you’ll alternatively substitute the glaze together with your favourite buttercream or cream cheese frosting.

    Close up shot of someone drizzling glaze over the biscuit cinnamon rolls. Close up shot of someone drizzling glaze over the biscuit cinnamon rolls.

    Make Forward & Storing Suggestions

    • Storing Leftovers: Retailer the baked biscuit cinnamon rolls at room temperature by protecting them tightly with plastic wrap or storing them in an hermetic container for as much as 4 days. Alternatively, retailer them within the fridge for as much as 7 days.
    • Make Forward: You may put together the rolls as much as 24 hours upfront by following the recipe by way of the start of step 11 when the rolls are positioned within the baking dish. Cowl tightly with plastic wrap and retailer the rolls within the fridge till you’re able to bake them. Take away them from the fridge and set them on the countertop whereas the oven preheats.
    • Freezing Unbaked Rolls: You may freeze biscuit cinnamon rolls by lining the unbaked rolls on a parchment paper-lined baking sheet, ensuring they aren’t touching. Place the baking sheet uncovered within the freezer for a minimum of 4 hours, till the rolls are frozen stable, earlier than transferring them to an hermetic container or freezer bag. Place the frozen rolls in a ready baking dish and canopy to allow them to thaw in a single day within the fridge earlier than baking them as directed.
    • Freezing Baked Rolls: Baked biscuit cinnamon rolls could be saved in an hermetic container or freezer bag and frozen for as much as 3 months. Allow them to thaw at room temperature for a few hours, or gently warmth within the microwave for 20-30 seconds. Remember that the glaze will change into moist and sticky because it thaws.

    side shot of a plated biscuit cinnamon roll cut with a fork. side shot of a plated biscuit cinnamon roll cut with a fork.

    Extra Scrumptious Brunch Recipes

    A brunch unfold at all times has to have a candy addition! It’s the proper factor to spherical out the meal with extra savory dishes. Listed here are a number of recipes which are the proper distinction to eggs and bacon!

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    • Preheat the oven to 375 levels Fahrenheit and spray a 4-quart baking dish with pan spray. Put aside.

    • Add the flour, sugar, salt, and baking powder to a big bowl and whisk till mixed.

    • Grate the chilly butter with a cheese grater. Use a pastry cutter to chop the grated butter within the flour combination till evenly dispersed and the butter is barely smaller than peas.

    • Stir within the buttermilk simply till the combination is totally moistened. If obligatory, add 1-2 tablespoons of further buttermilk if there appears to be lots of dry flour that hasn’t been moistened. It shouldn’t be moist to the purpose of being sticky, nevertheless it shouldn’t be dry.

    • Dump the dough out onto a clear, frivolously floured floor and gently knead it till all of the scraps come collectively. Rigorously roll out the dough into a big rectangle that’s about ½ inch thick (it doesn’t should be excellent) and create a tri-fold by folding ⅓ of the dough over the center and ⅓ on the other aspect excessive of that.

    • Rotate the dough 90 levels and roll it out right into a ½-inch thick rectangle, repeating the identical tri-fold. Rotate the dough, roll it out, and repeat the tri-fold for a 3rd time.

    • After the third set of folds, roll the dough right into a rectangle that’s nearly 9×14 inches.

    • Mix the brown sugar and cinnamon in a small bowl. Then brush the melted butter excessive of the dough with a pastry brush.

    • Sprinkle the cinnamon sugar combination evenly excessive of the melted butter.

    • Roll the dough up tightly from the brief finish earlier than utilizing a really sharp knife or an extended piece of floss to chop the dough into 1-inch thick items.

    • Place the rolls into the ready baking dish and bake for 40 minutes, till the tops of the biscuits are golden brown and the inner temperature reaches 200-205 levels Fahrenheit.

    • Whereas the cinnamon rolls bake, put together the glaze by whisking the powdered sugar, vanilla, and milk collectively in a small bowl.

    • As soon as the cinnamon rolls have cooled for 5-10 minutes, drizzle the glaze on prime and serve.

    Energy: 580kcalCarbohydrates: 74gProtein: 8gFats: 29gSaturated Fats: 18gPolyunsaturated Fats: 1gMonounsaturated Fats: 7gTrans Fats: 1gLdl cholesterol: 76mgSodium: 525mgPotassium: 421mgFiber: 3gSugar: 29gVitamin A: 909IUVitamin C: 0.1mgCalcium: 212mgIron: 3mg

    Vitamin info is routinely calculated, so ought to solely be used as an approximation.





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