These Biscuit Cinnamon Rolls are every bit as tasty and delicious as traditional cinnamon rolls, but are ready to serve in just a fraction of the time! No more having to wait for Sunday morning to enjoy freshly baked cinnamon rolls.
With this recipe for biscuit cinnamon rolls, there is no rising time. All it takes is 15 minutes of prep time, then just another 12 -15 minutes in the oven to have a lovely batch of fluffy, warm, gooey and delicious cinnamon rolls. A perfect way to perk up those weekday mornings!
Who Invented Cinnamon Rolls?
Sweden is credited with inventing the cinnamon roll, or kanelbulle as it is known there. Cinnamon rolls are commonly served with coffee for mid-morning or afternoon Fika. Swedish kanelbulle dough differs from the cinnamon rolls found in other countries, as it often contain contains cardamom which gives it a distinctive flavor.
What Makes These Biscuit Cinnamon Rolls?
Traditional cinnamon rolls are made with a sweet yeast dough, which needs time to sit (at least 30 minutes) so that the dough can rise before baking. In this recipe, a buttermilk biscuit dough is used instead of yeast dough. Since biscuit dough does not contain yeast it does not require any resting time. Biscuit dough gets its light and flaky texture from cutting in pieces of cold butter into the flour mixture.
Tips for Making Biscuit Cinnamon Rolls
- You can prepare in advance and store in the fridge until you’re ready to bake. Just prepare the recipe through step 8, then wrap the rolled dough tightly in plastic wrap and chill.
- Add some chopped nuts, such as walnuts or pecans, to the rolls before baking.
- For a decadent and delicious twist, drizzle the baked cinnamon rolls with caramel just before serving.
- Since these cinnamon rolls are biscuit dough based, they are best served immediately after baking.
More Recipes For Cinnamon Rolls
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cold butter grated
- 1 egg lightly beaten
- 1 1/4 cup buttermilk cold
- 1/4 cup unsalted butter softened
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Preheat oven to 350 degrees. Spray a 9x9 inch square pan with non-stick cooking spray.
In large bowl, whisk together flour, baking soda, baking powder, and salt.
Grate 2 sticks of cold butter with a cheese grater. Toss with flour mixture.
Add lightly beaten egg and buttermilk to the butter/flour mixture and mix until just combined.
Turn dough out on a lightly floured surface and knead just until dough comes together.
Roll dough out into a large rectangle, about 1/4 thick.
Spread softened butter over dough and sprinkle with brown sugar and cinnamon.
Beginning with the side closest to you, role up dough and pinch edge together to seal.
Cut into 9-12 slices and place in prepared pan.
Bake for 12-15 minutes or until tops begin to golden.
Beat or whisk together softened butter, powdered sugar, vanilla, and milk until smooth.
Pour over warm rolls.
Serve warm or at room temperature.
Best if served the same day.