Fall in love with these irresistible Cinnamon Roll Biscuits that bring together the best of both worlds – flaky biscuits and gooey cinnamon rolls. Ready in just 50 minutes, these heavenly treats pack the perfect balance of buttery comfort and sweet cinnamon-sugar swirls.
Whether you’re hosting a weekend brunch or craving a special breakfast treat, these homemade delights deliver restaurant-quality indulgence with surprisingly simple preparation.
Ingredients Section
- Biscuit Base: 2 cups each of all-purpose and cake flour (creates perfect texture), 1½ tbsp sugar, 2 tbsp baking powder, 1½ tsp kosher salt
- Fats: ½ cup frozen unsalted butter (crucial for flaky layers), 4 oz cold cream cheese, 1½ cups buttermilk
- Cinnamon Filling: 5 tbsp softened butter, ¼ cup light brown sugar, 2 tbsp cinnamon, ½ tsp nutmeg for extra warmth
- Cream Cheese Frosting: 4 oz softened cream cheese, 4 tbsp butter, 1½ cups powdered sugar, 1 tsp vanilla extract
Instructions Section
- Prep Work: Heat oven to 350°F. Ready your workspace with flour for rolling
- Mix Dry Ingredients: Combine flours, sugar, baking powder, and salt in a large bowl
- Create Dough: Grate frozen butter, add cream cheese, cut until crumbly. Pour buttermilk gradually, mix until just combined
- Folding Technique: Shape into rectangle on floured surface, fold like a letter, repeat twice. Chill while preparing filling
- Filling Prep: Mix softened butter, brown sugar, cinnamon, and nutmeg until smooth
- Shape Rolls: Roll dough to 12×16 inches, spread filling, roll lengthwise into tight log, cut into 9 pieces
- Baking: Place in 9×13″ metal pan, bake 20-25 minutes until golden
- Frosting: Beat butter and cream cheese, gradually add sugar and vanilla until fluffy
- Finishing Touch: Let rolls cool 10 minutes, top with generous frosting swirls
Baking Tips & Techniques
The magic of these cinnamon roll biscuits comes from proper folding! When you fold the dough like a letter, you create lovely layers that make your biscuits extra flaky.
Keep your butter and cream cheese cold until the last possible moment – those chilly bits of fat will create steam pockets while baking, giving you the fluffiest results. And here’s a friendly tip: if your kitchen is warm, pop your mixing bowl in the fridge for 10 minutes before starting.
Make-Ahead & Storage
You can prep these beauties the night before! After cutting your rolls, place them in your baking pan, cover tightly with plastic wrap, and store in the fridge overnight. Just let them sit at room temperature for 20 minutes before baking.
Already baked? Store leftovers in an airtight container for up to 3 days. To reheat, pop them in the microwave for 15-20 seconds – they’ll taste just like fresh from the oven!
Simple Substitutions
No cake flour? Mix all-purpose flour with cornstarch (2 tablespoons cornstarch + enough all-purpose flour to make 1 cup). Out of buttermilk? Add 1½ tablespoons of lemon juice or white vinegar to regular milk and wait 5 minutes. For the filling, dark brown sugar works just as well as light brown sugar, giving an extra rich flavor.
Serving Ideas
Serve these warm biscuits at your next breakfast or brunch gathering! They pair perfectly with fresh fruit and hot coffee or tea. For an extra special touch, drizzle some warm maple syrup over the frosting, or sprinkle chopped pecans on top right after adding the frosting.
These treats make wonderful gifts too – just wrap them individually in parchment paper and tie with a pretty ribbon!
Cinnamon Roll Biscuits
Equipment
- 9×13 metal baking pan
- Rolling Pin
- Pastry Blender
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 2 cups cake flour
- 1 1/2 Tablespoons granulated sugar
Cinnamon Filling
- 5 Tablespoons unsalted butter softened
Cream Cheese Frosting
- 4 oz cream cheese softened
Instructions
- Preheat oven to 350 F.
- Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 ½ cups buttermilk, mixing the dough until it comes together.
- Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times.
