Biscuit Cinnamon Rolls
Count me among the throngs of people who love cinnamon rolls. I’ll take them from a bakery, homemade, or even from a can. I’ve only made them myself a handful of times, and I honestly find that it’s more work than I am usually willing to do.
I’ve seen lots of recipes for cinnamon rolls made with biscuit dough, but I’ve resisted making them so far. The idea is a great one, though. Instead of a yeasted dough, use a biscuit dough. Much simpler, right? Still I didn’t make any. Then I thought to make them with the quickest, easiest biscuits I’ve ever made. And now I don’t know if I can ever make them any other way.
It all starts with the recipe for Cream Biscuits, which is my go-to quick and easy biscuit recipe. There are only three ingredients, and they mix and bake so quickly. To turn them into cinnamon rolls is really simple. Just make the dough, roll it out, add some cinnamon and sugar, roll, slice, and bake. It’s so easy. So easy, in fact, that it’s kind of dangerous. It may be possible that it is way too easy to whip up a batch of these. Frequently.
Unlike yeasted cinnamon rolls, there’s no rising and only a few seconds of kneading to get the dough made. It rolls out beautifully, too. As with the biscuits, I brushed some melted butter over the top of the dough. It adds buttery flavory, and it also helps the cinnamon and sugar hold onto the dough.
I’ve found that a 9-inch round baking pan works really well for these. When you put the unbaked cinnamon rolls into the pan, they won’t fill it up, but they’ll expand as they bake. In the photo above, you’ll see a pan of unbaked cinnamon rolls next to the finished product just to give you an idea of how far to space them and how much they’ll spread in the pan.
I like a simple icing for these cinnamon rolls. Dollop it on while the cinnamon rolls are warm and it will spread around and melt a bit. If you prefer a glaze versus icing, just increase the milk in the recipe. Add a little at a time until it’s the consistency you want.
I’m happy to tell you that the unbaked cinnamon rolls can be frozen! That is a very good way not to devour an entire pan of these at one time. I usually place them on a baking sheet or in a baking pan, and place them in the freezer for 4 to 6 hours. Then just remove them and place them in a freezer bag or container. When your cinnamon roll craving strikes, place them on a baking pan and leave them at room temperature while the oven heats. You might need to add a minute or two to the baking time, so just keep an eye on them. Whip up the icing while they bake, and you’re all set.
If you’re looking for a cinnamon roll shortcut that still tastes fantastic, then this is it. Combine the ease of preparation with the amazing flavor, and I’m completely sold. These are destined to become one of my most-baked treats!
It has never been so easy to make homemade cinnamon rolls than with these Biscuit Cinnamon Rolls! You can have these mixed and in the oven in record time! *I usually need just a bit more than a tablespoon of butter to cover the surface of the dough. See How to Make Self-Rising Flour for substitution information. Biscuit dough recipe slightly adapted from White Lily. Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Biscuit Cinnamon Rolls
Ingredients
For the cinnamon rolls:
For the icing:
Instructions
To make the cinnamon rolls:
To make the icing:
Notes
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8 Comments on “Biscuit Cinnamon Rolls”
How do I get my icing to taste like bakery cinnamon rolls? Mine always has a bland taste, and not the taste I want. Help, please.
Add a good quality vanilla to the icing, a cheap vanilla extract is fine for some things, not for icings though. I use Watkins which is not expensive, but is much better than any other grocery store vanilla extract that I’ve found, and I’ve tried a LOT of them. . Also try adding a little cinnamon to the icing.
Try adding vanilla extract.
Could I use milk instead of the heavy cream? It’s what I have on hand right now – not having seen this ‘must try ‘ recipe until after I finished shopping! Love the content, have tried a lot of your recipes, and even the picky hubby loves what I make from your site! Thanks for everything, happy holidays, seasons greetings, and Merry Christmas:)
Hi, Deidre. I think the fat from the cream is needed to make the biscuits work, so I wouldn’t recommend substituting milk. This method should work with other biscuit doughs, though, although I’ve personally only tried them with the Cream Biscuits. Take a look at Buttermilk Biscuits or maybe even Cream Cheese Biscuits. Happy holidays to you and your family!
Fat is always good and always adds another layer of texture and mouth feel to the icings. I really can’t wait to make these Jennifer. Thanks!
Could I prepare these the night before and leave in the fridge and then bake in the morning??
I think that would be fine, Emilie. The texture might be slightly different.