Cinnamon Roll Biscuits
I love cinnamon rolls but sometimes (most times), I just don’t have the time or patience to make a yeast dough, let alone let it rest twice and then roll out and fill and bake and phew, I’m tired just thinking of it. I wanted to create cinnamon rolls but with a much different approach and technique. These Cinnamon Roll Biscuits have all the components we know and love from a classic roll but in biscuit form. Buttermilk biscuit dough layered with a cinnamon brown sugar butter, baked until golden brown and topped with cream cheese frosting. It wouldn’t be a cinnamon roll without the cream cheese frosting, after all. These are over-the-top and I’m here for it.
These Cinnamon Roll Biscuits are completely unnecessary but honestly, some of the best biscuits you’ll ever have. They’re a fun baking project for when you want to turn the classic cinnamon roll on it’s head. Let me know what you think below and as always, thank you so much for reading and following along.
Cinnamon Roll Biscuits
Equipment
- Mixing bowl
- Rolling Pin
- Biscuit cutter
- Baking sheet
- Pastry Brush
Ingredients
Biscuits:
- 3 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 2 teaspoons salt
- 1/4 teaspoon baking soda
- 2 sticks cold unsalted butter diced
- 1 cup cold buttermilk
- 2 tablespoons melted butter
Filling:
- 1/2 cup packed light brown sugar
- 4 tablespoons unsalted butter softened
- 1 teaspoon ground cinnamon
- Pinch salt
Topping:
- 2 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Add the butter and rub with your fingers until coarse crumbs form, the size of peas. Make a well in the center and add the buttermilk. Mix with a spatula or wooden spoon until the dough just comes together. Chill until ready to use.
- For the filling, in a small bowl, combine the brown sugar, butter, cinnamon and salt until creamy and smooth.
- Transfer the dough to a lightly floured work surface and knead once or twice to bring together. Roll out to a large rectangle, and spread with the brown sugar mixture. Fold into thirds and roll out slightly. Turn and fold into thirds once more. Roll or pat out to about 1 to 1 1/2 inch thick square. Use a floured 3-inch round biscuit cutter to cut dough into rounds. Place on prepared baking sheet, about 1 to 2 inches apart. Rework dough quickly and as little as possible and cut remaining biscuits. You should have twelve in total. Chill for 30 minutes to 1 hour.
- In the meantime, preheat the oven to 400°F.
- Brush the chilled biscuits with melted butter and bake until golden brown, about 20 to 25 minutes. Remove from the oven and allow to cool slightly.
- To make the topping, beat the cream cheese and butter until creamy. Stir in the powdered sugar, vanilla and salt. Spread over the warm biscuits and serve immediately. Enjoy!
