Soft & Gooey Cinnamon Roll Biscuits (No Yeast)
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.
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 Notes + Tips
- 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
Calories: 281kcal | Carbohydrates: 30g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 279mg | Potassium: 230mg | Fiber: 1g | Sugar: 16g | Vitamin A: 421IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 1mg
