No-Yeast Cinnamon Roll Biscuits
This quick and easy recipe produces a dozen biscuit-like cinnamon rolls that rise beautifully—without the need for yeast, kneading, or waiting for the dough to rise. Ideal for those moments when you're craving homemade cinnamon rolls but don’t want to spend too much time preparing them.
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 10x14-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
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.
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.