When you blend sugary cinnamon sugar with buttery biscuits, you end up with cinnamon roll biscuits, a heavenly, melt-in-your-mouth treat that can be served for breakfast, dessert, an afternoon snack, or an extra special brunch. When I say these taste like a cinnamon roll, they really do! But they’re so much easier to make. No yeast, no rise time, and you can even use your food processor to bring the dough together.
Try Light and Airy Cinnamon Biscuits for Breakfast
Some mornings just call for something warm, sweet, and flaky, but not fussy. You know what I mean? Like when gooey cinnamon rolls sound amazing, but the thought of rising dough first thing in the morning does not. That’s where these cinnamon biscuits come in.
They’ve got all the cozy cinnamon-sugar vibes you’d expect from a homemade cinnamon roll, but they bake up just like a classic biscuit. No yeast. No waiting around. No need for frosting or glaze either, these are rich, golden, and just sweet enough, with buttery layers that melt in your mouth.
You can throw these together in about the time it takes to make biscuits, except it needs to sit in the freezer for 45 minutes before baking. What you’ll get is all the buttery flakiness of made from scratch Southern-style breads and biscuits with a slightly sweet cinnamon sugar filling.
They Disappear Fast
Cinnamon sugar biscuits are buttery and soft in the center, with a golden brown edge that gives you just the right crunch. And that filling? It’s a mix of cinnamon, sugar, and chopped pecans that gets slightly caramelized in the oven. No frosting necessary. If you want something a little sweet that’s even easier, don’t miss these sweet buttermilk and honey biscuits, they’re tender, fluffy, and perfect when you want a little sweeter biscuit.
No Waiting Around for Dough to Rise
Traditional cinnamon rolls can be a whole project. You’re waiting, proofing, rolling, waiting again… but biscuits? They don’t need any of that. The dough comes together quickly, and instead of rising, it gets a quick chill in the freezer. Just enough to firm things up and make those flaky layers possible.
If you want to prep ahead, the dough can hang out in the fridge overnight instead. Totally flexible.
From-Scratch Cinnamon Roll Biscuit Recipe Ingredients
Get the amounts needed in the recipe card below.
Super Simple Steps
Step 1: Make the topping
Step 2: Make the biscuit dough.
Step 3: Add the cinnamon sugar magic.
Freeze the log for about 45 minutes.
Step 4: Bake.
Cut the log into about 16 half inch slices using a sharp knife (a serrated knife works well) and gently place the biscuits on a cookie sheet lined with parchment paper. Leave at least 2 inches between each biscuit and along the sides of the pan because the biscuits need some room to spread.
A Few Tips from My Kitchen
- Make-ahead friendly: Wrap the dough log and stash it in the fridge overnight or freeze it for later.
- Baking in batches? Keep unbaked slices chilled while one tray is in the oven.
- Freezer stash: You can freeze the log for up to 2 months. Just thaw it overnight in the fridge before slicing and baking.
Storing Leftovers (If There Are Any)
These are at their best fresh from the oven, but if you have extras, keep them in an airtight container at room temp for up to two days. After that, they start to lose a bit of their charm.
Let me know if you give these a try, especially if you’re used to making cinnamon rolls the traditional way. These biscuits are a game-changer. Quick, flaky, sweet, and so satisfying, without the extra work.
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Soft & Gooey Cinnamon Roll Biscuits (No Yeast)
Ingredients
Biscuits
- 2 cups flour
- 2 tablespoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 8 tablespoons butter cold
- 4 tablespoons melted butter
- ¼ cup cream cheese (2 ounces)
- ¾ cup buttermilk cold
Topping
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 1 cup pecans chopped
- 4 tablespoons butter melted
Instructions
To make the topping:
- In a small bowl, combine white and brown sugar with cinnamon and pecans. Set aside.
To make the biscuits:
- In a food processor, combine flour, baking powder, soda, salt, white and brown sugar. Add cold butter cut into cubes along with cream cheese and pulse until you have small pieces the size of peas.
- Add buttermilk and process until it just comes together. Remove to a piece of plastic wrap or parchment paper that has been sprinkled with flour. Form the dough into a rectangle with your hands, then use a rolling pin to gently roll into a 14 inch long rectangle about a ½ inch thick.
- Brush 4 tablespoons of melted butter over the biscuit dough. Sprinkle with ⅔ of the topping. (If the dough is too soft to handle, place in the refrigerator for a few minutes.) Roll the dough tightly into a log, wrap in plastic wrap. Freeze the log for about 45 minutes or place in the refrigerator overnight.
- Preheat the oven to 500º.
- Cut the log using a serrated knife and gently place the biscuits on a cookie sheet lined with parchment paper, leaving at least a 2 inches between them so they have room to spread.
- Brush melted butter on top and sprinkle with remaining topping. Place in the oven and immediately turn the heat down to 400º. Bake for 16-18 minutes until the biscuit part has turned golden brown.
Barbara’s Tips + Notes
- If you want to make this dough ahead of time, you can leave the wrapped log in the fridge overnight.
- If you can’t fit all the biscuits on one sheet pan, keep them in the fridge until you’re ready to bake them.
- You can make this biscuit dough ahead to freeze for another day. Wrap the log in plastic and place in a freezer bag and freeze for up to 2 months. Let it thaw in the fridge for at least 6 hours before you cut and bake your biscuits.
Nutrition
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