No-Yeast Cinnamon Roll Biscuits
Craving warm, homemade cinnamon rolls but short on time? These No-Yeast Cinnamon Roll Biscuits are the perfect solution. With a soft, biscuit-like texture and no yeast or rise time required, you can enjoy a delicious cinnamon roll in less than an hour.
Made with simple ingredients and baked to golden perfection, these rolls are filled with rich cinnamon-sugar goodness. Paired with a luscious cream cheese icing, every bite is a heavenly treat that will satisfy your cravings.
Whether for breakfast, brunch, or a sweet snack, these cinnamon roll biscuits are an easy way to enjoy a comforting classic without the wait.
No-Yeast Cinnamon Roll Biscuits Ingredients
The foundation of these cinnamon rolls begins with all-purpose flour, creating a soft, biscuit-like texture. Granulated sugar adds sweetness to the dough, while baking powder ensures the rolls rise to perfection without the need for yeast.
Buttermilk provides moisture and a slight tang, complementing the richness of melted butter that brings both flavor and tenderness. For the filling, brown sugar and ground cinnamon blend together to create a warm, aromatic swirl of sweetness in each bite.
The finishing touch, a smooth cream cheese icing, balances the rolls’ warmth with its creamy, slightly tangy flavor, completing this irresistible treat.
No-Yeast Cinnamon Roll Biscuits: Tips, Serving Suggestions & FAQ
Recipe Tips
- Handle the Dough Gently
Since this recipe uses no yeast, the dough doesn’t require extensive kneading. Mix the ingredients until they just come together, then stop. Overworking the dough can result in tough rolls. If the dough feels too sticky, lightly dust it with flour as you roll it out, but avoid adding too much flour. A soft dough ensures fluffy rolls. - Perfectly Even Rolls
When rolling out the dough into a rectangle, be sure to roll it evenly so the cinnamon rolls bake uniformly. Also, use a sharp knife to cut the rolls to prevent them from being squished. For even cooking, arrange them in the pan with a little space between each roll. This ensures they rise and bake into the perfect shape. - Watch the Baking Time
Since oven temperatures can vary, check the rolls toward the end of the baking time to ensure they don’t over-brown. If they’re golden but not quite done in the middle, tent the pan with aluminum foil and continue baking. You can also use a thermometer to check for doneness; the internal temperature should reach around 195°F (91°C).
What to Serve with No-Yeast Cinnamon Roll Biscuits
- Fresh Fruit Salad
A vibrant fruit salad, perhaps with berries, orange segments, and a drizzle of honey, adds a refreshing, tangy contrast to the rich, buttery cinnamon rolls. The fruit’s natural sweetness complements the spiced filling, making it a perfect light accompaniment. - Scrambled Eggs
For a more substantial breakfast or brunch, serve these cinnamon rolls alongside creamy scrambled eggs. The mild, savory eggs provide a balance to the sweetness of the rolls, making for a satisfying and well-rounded meal. Add a sprinkle of fresh herbs like chives to elevate the dish. - Hot Coffee or Tea
Pairing these cinnamon rolls with a hot drink enhances the cozy, comforting vibe. Whether it’s a freshly brewed cup of coffee or a warm, spiced chai tea, the hot beverage complements the rolls’ sweetness and the rich cream cheese icing, making for a delightful breakfast or afternoon treat.
FAQ
1. Can I make these cinnamon rolls ahead of time?
Yes! You can prepare the dough and assemble the rolls the night before. Simply cover and refrigerate the rolls, then bring them to room temperature before baking. While they won’t puff up quite as nicely, they will still be delicious.
2. Can I freeze these cinnamon rolls?
Absolutely. Once baked and cooled, you can freeze the rolls for up to 2–3 months. To enjoy, simply thaw them overnight in the refrigerator and warm them up before serving for a fresh-baked taste.
3. Can I use a different icing?
Yes! If cream cheese isn’t your favorite, try substituting with vanilla icing, maple icing, or even caramel icing. Each alternative will provide a unique flavor twist that pairs beautifully with the cinnamon rolls.
4. What if I don’t have buttermilk?
No worries! You can easily make a substitute by adding 1 teaspoon of vinegar or lemon juice to a liquid measuring cup, then filling it with whole milk until it reaches the required amount. Let it sit for 5 minutes before using it in the recipe.
No-Yeast Cinnamon Roll Biscuits
Ingredients
- Ingredients
- Dough
- 2 and 3/4 cups all-purpose flour spooned & leveled, plus additional flour for rolling
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup cold buttermilk
- 5 tablespoons unsalted butter melted and slightly cooled
- Filling
- 3 tablespoons unsalted butter softened
- 1/3 cup packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- Cream Cheese Icing
- 4 ounces full-fat brick cream cheese softened
- 2 tablespoons unsalted butter softened
- 2/3 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Instructions
- Preheat the Oven and Prepare the Pan
- Set your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or cake pan. For an extra touch of richness, grease the pan with 1–2 teaspoons of melted butter instead of non-stick spray.
- Prepare the Dough
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the egg, cold buttermilk, and melted butter. Stir with a wooden spoon or rubber spatula until a soft, slightly sticky dough forms. If the dough is too sticky to roll, incorporate additional flour one tablespoon at a time, but avoid adding excessive flour to maintain a tender dough.
- Roll the Dough
- On a floured surface, roll the dough into a 10×14-inch rectangle using a lightly floured rolling pin. Ensure the dough is evenly rolled out to facilitate uniform baking.
- Assemble the Rolls
- Spread the softened butter evenly across the dough. Combine the brown sugar and cinnamon, then sprinkle this mixture generously over the buttered dough. Roll the dough tightly into a 14-inch log. Using a sharp knife, cut the log into 12 even rolls, each slightly more than 1 inch wide. Place the rolls in the prepared pan.
- Bake the Rolls
- Bake for 22–26 minutes, or until the rolls are lightly browned at the edges. If the tops begin to brown too quickly, cover the pan loosely with aluminum foil and continue baking. To ensure the rolls are fully baked, check the internal temperature with an instant-read thermometer; it should reach 195–200°F (91–93°C). Once done, remove the pan from the oven and let it cool on a wire rack while preparing the icing.
- Make the Icing
- In a medium bowl, beat the softened cream cheese on high speed until smooth and creamy using a stand or handheld mixer with a paddle attachment. Add the butter and continue to beat until well combined. Gradually add the confectioners’ sugar and vanilla extract, mixing until the icing is smooth and fluffy.
- Serve
- Spread the icing over the warm rolls and serve immediately for the best experience. Any leftovers, frosted or unfrosted, should be stored tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
Make-Ahead Option: If needed, you can prepare the dough and roll it up the night before. Cover the rolls and refrigerate them overnight, bringing them to room temperature before baking. The rolls will still bake up beautifully but may not rise as high due to the initial activation of the baking powder.
Freezing: Baked cinnamon rolls can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and warm before serving.
Buttermilk Substitute: If you don’t have buttermilk, you can create a quick substitute by adding 1 teaspoon of vinegar or lemon juice to 3/4 cup of whole milk. Let the mixture sit for 5 minutes to curdle before using it in the recipe.
