If you’ve ever craved the cozy, comforting flavor of cinnamon rolls but didn’t want to wait for yeast to rise, this No-Yeast Cinnamon Roll Biscuits Recipe is a total game changer. It’s a swift, no-fuss way to get that cinnamon-sugary goodness in tender, flaky biscuit form. I absolutely love how you get all that classic cinnamon roll flavor without any long waiting or complicated steps – perfect for weekends when you want a special breakfast but also want to keep things easy.

What makes this No-Yeast Cinnamon Roll Biscuits Recipe so special is how quickly it comes together using common pantry ingredients like baking powder and baking soda instead of yeast. Whether you’re whipping these up for a lazy morning brunch or a last-minute treat for guests, these biscuits deliver a delightful swirl of cinnamon sweetness in every bite. Plus, the cream cheese icing on top? It’s that little touch that makes these irresistible – trust me, you’ll want to drizzle it on while the biscuits are still warm.

Ingredients You’ll Need

For this recipe, I stick with simple, staple ingredients that come together perfectly to create that soft biscuit dough and sweet cinnamon filling we all love. Using buttermilk gives the biscuits a tender crumb and a subtle tang, which pairs beautifully with the sweet brown sugar and cinnamon.

All-purpose flour: Make sure to spoon and level it for accurate measuring to keep the biscuits tender, not dense.
Granulated sugar: Adds just a touch of sweetness to the dough itself, balancing the cinnamon filling nicely.
Baking powder and baking soda: These are your leavening agents that replace yeast and make the biscuits rise quickly and fluffy.
Salt: Enhances all the sweet flavors – don’t skip it!
Egg: Helps bind the dough and adds richness for a tender texture.
Buttermilk: Cold buttermilk reacts with baking soda to create lift and gives the biscuits a slight tang.
Unsalted butter (for both dough and filling): Use high-quality butter for rich flavor; make sure to melt and cool for the dough, and soften for the filling.
Brown sugar: Packed tightly for that deep molasses flavor in the cinnamon swirl.
Cinnamon: Freshly ground if possible – it makes a world of difference in flavor.
Cream cheese, butter, confectioners’ sugar, and vanilla extract (for icing): These make the luscious cream cheese icing that tops off the biscuits with just the right amount of sweetness and tang.

Variations

I always encourage you to play around with this No-Yeast Cinnamon Roll Biscuits Recipe to suit your tastes or dietary needs. Once you get comfortable with the basics, adding your twist makes it even more fun and personal.

Gluten-free alternative: I’ve swapped out all-purpose flour for a 1:1 gluten-free blend with great results—just add a teaspoon of xanthan gum if your blend doesn’t include it to keep the dough tender.
Spice it up: Adding a pinch of nutmeg or cardamom to the cinnamon sugar filling adds warm layers of flavor I adore during fall.
Nutty crunch: Sometimes I sprinkle chopped pecans or walnuts into the filling for extra texture and a toasty flavor boost.
Vegan tweak: Replacing butter with coconut oil and using a flax egg can work, but results vary—definitely worth experimenting.

How to Make No-Yeast Cinnamon Roll Biscuits Recipe

Step 1: Mix the Dry Ingredients for the Dough

Start by combining the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. I like to whisk these together to evenly distribute the leavening agents and salt. This step is key to making sure every biscuit rises nicely and has a balanced flavor.

Step 2: Add Wet Ingredients and Form the Dough

In a separate bowl, whisk the egg, cold buttermilk, and melted butter until smooth. Pour the wet mixture into the dry, stirring gently until the dough just comes together. Be careful not to overmix — a few lumps are okay! The dough should be soft and slightly sticky so your biscuits turn out tender.

Step 3: Roll Out and Spread the Filling

Lightly flour a clean surface and roll the dough into a roughly 12×9 inch rectangle. This makes rolling and cutting your cinnamon rolls so much easier! Then, spread the softened butter evenly over the dough followed by a generous sprinkle of the brown sugar and cinnamon mixture. This is the part where your kitchen starts smelling like heaven.

Step 4: Roll, Slice, and Place on Baking Sheet

Starting on the long side, tightly roll the dough into a log. Use a sharp knife or dental floss to slice the log into 1 to 1.5 inch segments—this helps keep the rolls from squishing and ensures nice, even cinnamon swirls. Place the slices cut-side up on a parchment-lined baking sheet, giving them a little space to expand as they bake.

Step 5: Bake Until Golden and Fluffy

Bake your biscuits at 400°F (200°C) for about 15-17 minutes, or until they’re golden and puffy. Watch closely towards the end because the edges can brown quickly. You’ll know they’re done when they spring back lightly to the touch.

Step 6: Whip Up the Cream Cheese Icing

While your biscuits bake, beat together the softened cream cheese and butter until smooth and creamy. Slowly mix in the confectioners’ sugar and vanilla extract. I like to keep this icing slightly thick so it stays luscious on top but still melty enough to drizzle over warm biscuits.

Step 7: Ice and Serve Warm

Once the biscuits come out of the oven, let them cool a few minutes, then generously spread or drizzle the cream cheese icing over each one. Serve these warm for best flavor and that gooey texture everyone loves.

How to Serve No-Yeast Cinnamon Roll Biscuits Recipe

The image shows a black muffin tray with nine cinnamon rolls arranged in three rows of three. On the left side, the rolls are raw, pale with light beige dough and visible spirals of cinnamon brown filling, with a slightly rough and flour-dusted texture on top. On the right side, the rolls are baked, golden brown on the outer dough layers, with dark brown cinnamon spirals clearly visible and a glossy finish. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these, I often sprinkle a little extra cinnamon on top of the icing just for that extra pop of spice aroma. A light dusting of powdered sugar or a few toasted chopped nuts can also add delightful texture and eye appeal.

Side Dishes

These biscuits pair beautifully with simple sides like fresh fruit salad or a warm cup of coffee or tea. For a more filling brunch, add scrambled eggs or crispy bacon on the side—the sweetness of the biscuits balances savory flavors perfectly.

Creative Ways to Present

I’ve had a lot of fun turning these biscuits into a pull-apart cinnamon roll “cake” by arranging the slices close together in a round pan before baking. It makes a beautiful centerpiece for brunch and is super fun to share. You can also drizzle extra icing in a swirl pattern or even add fresh berries for a colorful, festive touch.

Make Ahead and Storage

Storing Leftovers

Leftover No-Yeast Cinnamon Roll Biscuits keep well in an airtight container at room temperature for up to 2 days. I like to layer them with parchment paper to prevent sticking and preserve their fluffy texture. They’re still delicious if eaten within that window!

Freezing

If you want to save time later, these biscuits freeze beautifully before baking. Just slice the rolled dough, place the slices on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. When ready, bake them straight from frozen, adding a few extra minutes to the baking time.

Reheating

To reheat leftovers, I pop them in a 350°F (175°C) oven for 5-7 minutes wrapped in foil to gently warm through without drying out. Then I add a fresh drizzle of icing or a dab of butter to revive that fresh-baked goodness.

FAQs

Can I make this No-Yeast Cinnamon Roll Biscuits Recipe dairy-free?

Yes! To make it dairy-free, swap the butter with a plant-based alternative like vegan margarine or coconut oil, and replace buttermilk with a mix of your favorite non-dairy milk plus a splash of vinegar or lemon juice to mimic the acidity. The texture may be slightly different, but it still tastes delicious.
How soon can I eat the biscuits after baking?

They’re best enjoyed warm right after baking while the icing is melty and the biscuits are soft and tender. But if you need to wait, letting them cool for about 10 minutes is perfect, giving the filling time to set slightly without losing softness.
What if my dough is too sticky to roll?

If your dough feels too sticky, sprinkle a little more flour onto your work surface and hands. Be careful not to add too much flour, or the biscuits could turn dense. You want just enough to make rolling manageable but still keep the dough soft.
Can I make this recipe ahead and bake later?

Absolutely! You can assemble the rolled and sliced biscuits, cover them tightly, and refrigerate for up to 24 hours before baking. Let them come to room temperature for about 20 minutes before popping into the oven for best rising.

Final Thoughts

This No-Yeast Cinnamon Roll Biscuits Recipe has quickly become one of my go-to recipes whenever I want that comforting cinnamon roll experience without the fuss of yeast or long rising times. It’s really the perfect balance of sweet, tender, and buttery with a quick turnaround, making it ideal for both weekday treats and relaxing weekend mornings alike. I promise once you try these, they’ll become a favorite in your recipe collection – enjoy baking and indulging in these little bites of cinnamon heaven!