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No-Yeast Cinnamon Roll Biscuits Recipe

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4.8 from 69 reviews

Enjoy these soft and fluffy No-Yeast Cinnamon Roll Biscuits that combine the best of cinnamon rolls and biscuits without the wait for yeast to rise. Made with simple ingredients like flour, baking powder, and buttermilk, these biscuits are rolled with a sweet cinnamon-sugar filling and topped with a luscious cream cheese icing. Perfect for a comforting breakfast or brunch treat that comes together quickly and easily.

Ingredients

Scale

Dough

  • 2 and 3/4 cups (345g) all-purpose flour (spooned & leveled), plus more as needed for rolling
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup (180ml) buttermilk, cold
  • 5 Tablespoons (71g) unsalted butter, melted & slightly cooled

Filling

  • 3 Tablespoons (43g) unsalted butter, extra softened
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon

Cream Cheese Icing

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined. In a separate bowl, beat the egg and cold buttermilk together, then add the melted and slightly cooled butter. Pour the wet ingredients into the dry ingredients and gently mix just until a soft dough forms, being careful not to overmix.
  2. Roll Out the Dough: Lightly flour a clean surface and roll the dough into a rectangle about 12×9 inches. The dough should be soft but not sticky; sprinkle more flour if necessary to prevent sticking.
  3. Add the Filling: Spread the softened extra butter evenly over the rolled dough. In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough, covering the whole surface.
  4. Form the Rolls: Starting from the long edge, tightly roll the dough into a log. Use a sharp knife to slice the log into 8 equal pieces. Place the slices cut-side down into a greased or parchment-lined baking dish or sheet, spaced slightly apart.
  5. Bake the Biscuits: Preheat the oven to 375°F (190°C). Bake the cinnamon roll biscuits for 18-22 minutes, or until they are golden brown and cooked through. Remove from the oven and allow to cool slightly before icing.
  6. Make the Cream Cheese Icing: While the biscuits bake, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, mixing until smooth and spreadable.
  7. Ice the Biscuits: Once the biscuits are warm but not hot, spoon or spread the cream cheese icing generously over the top. Serve warm and enjoy the melty, sweet topping combined with soft cinnamon biscuits.

Notes

  • Use cold buttermilk to help create a tender dough.
  • Do not overmix the dough to keep the biscuits light and fluffy.
  • For extra gooey cinnamon rolls, increase the butter in the filling slightly.
  • You can make the dough ahead and refrigerate it for up to 24 hours before rolling and baking.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully in a microwave or oven.

Keywords: cinnamon roll biscuits,no yeast cinnamon rolls,quick cinnamon rolls,biscuits with cinnamon sugar,cream cheese icing cinnamon rolls

Find it online: https://mjrecipe.com/no-yeast-cinnamon-roll-biscuits-recipe/