No-Yeast Cinnamon Roll Biscuits Recipe
If you’ve ever wanted the cozy, comforting taste of cinnamon rolls but without the hours of waiting and rising, this No-Yeast Cinnamon Roll Biscuits Recipe is your new best friend. It combines the buttery richness and cinnamon swirl we all love, but bakes up in a fraction of the time thanks to baking powder and baking soda instead of yeast. Honestly, I love having these ready for a weekend brunch or a quick weekday treat because they’re both fuss-free and totally satisfying.
What makes this recipe especially wonderful is how it strikes a perfect balance between fluffy biscuits and sweet cinnamon rolls. With a simple dough that’s easy to handle, a melty cinnamon-sugar filling, and tangy cream cheese icing, it’s a complete package that’s perfect for when you crave something warm, sweet, and speedy. I promise, once you make these No-Yeast Cinnamon Roll Biscuits you’ll be reaching for this recipe again and again.
Ingredients You’ll Need
These ingredients come together to create tender biscuits with a sweet cinnamon twist. When shopping, look for fresh baking powder and buttermilk to get the best rise and flavor in your dough.
- All-purpose flour: The backbone of the dough, spoon and level it for accurate measurement to keep the biscuits light and tender.
- Granulated sugar: Adds subtle sweetness to the biscuit dough.
- Baking powder: Your leavening agent for that fluffy rise without yeast.
- Baking soda: Helps give a slight rise and balances the acidity from the buttermilk.
- Salt: Enhances flavor and balances the sweetness.
- Egg: Binds ingredients while adding richness.
- Buttermilk: Gives tang and tenderizes the dough – cold buttermilk is best here.
- Unsalted butter (melted & softened): Adds moisture and that classic biscuit richness.
- Brown sugar (for filling): Use light or dark; it caramelizes beautifully in the cinnamon layer.
- Ground cinnamon: The star spice, giving that unmistakable warm flavor.
- Extra softened butter (for filling): Helps create the luscious cinnamon swirl.
- Cream cheese (for icing): Full-fat brick style works best for a creamy, tangy glaze.
- Confectioners’ sugar: For that smooth, sweet finish on top.
- Vanilla extract: Adds a lovely depth of flavor to the icing.
Variations
I like to mix up this No-Yeast Cinnamon Roll Biscuits Recipe depending on what I have on hand or the occasion. You can easily make it your own and keep things fun in the kitchen!
- Spice it up: I’ve tried adding ground nutmeg or cardamom to the cinnamon filling for a cozy twist—it’s perfect for fall mornings.
- Dairy-free version: Swap out butter for coconut oil and use almond milk with a splash of lemon juice as a buttermilk substitute. I’ve found it keeps the biscuits tasty and tender.
- Maple glaze instead of cream cheese icing: Sometimes I skip the cream cheese and whisk together maple syrup and powdered sugar for a simpler, sweeter option that kids adore.
- Add nuts or raisins: I sprinkle toasted pecans or raisins in the filling when I want extra texture and flavor.
How to Make No-Yeast Cinnamon Roll Biscuits Recipe
Step 1: Mix Dry Ingredients and Prepare Wet Mixture
Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Making sure your dry ingredients are well combined means your biscuits will rise evenly. In another bowl, beat the egg then add the cold buttermilk and melted butter. I like to keep the melted butter slightly cooled—it prevents scrambling the egg and keeps the dough nice and smooth.
Step 2: Combine and Form the Dough
Pour the wet ingredients into the dry and gently mix until just combined. Don’t overmix! The dough should be a little sticky but manageable. If it feels too wet, sprinkle a bit more flour, but go lightly. I usually find just a dusting is enough to keep it from sticking to my hands.
Step 3: Roll Out and Spread the Cinnamon Filling
Lightly flour your countertop and roll the dough into roughly a 12×9 inch rectangle. Spread the softened extra butter evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top. This part is where the magic happens—the sugar and cinnamon will melt into pockets of sweetness.
Step 4: Roll and Cut the Biscuits
Starting from the long edge, tightly roll the dough into a log. Don’t worry if the dough cracks slightly—that just adds character! Use a sharp knife to cut into 1.5 to 2-inch slices. I usually get about 10 biscuits out of this batch.
Step 5: Bake Until Golden
Place the cut biscuits on a parchment-lined baking sheet, spacing them about an inch apart. Bake at 375°F (190°C) for about 17-20 minutes until the tops are golden brown. You’ll start smelling that wonderful cinnamon aroma as soon as they’re halfway done—that’s your cue to get the cream cheese icing ready.
Step 6: Whip Up the Cream Cheese Icing
While the biscuits cool slightly, beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until smooth and creamy. This icing is rich and tangy, perfectly balancing the sweet cinnamon rolls. Drizzle it generously over warm biscuits before serving.
How to Serve No-Yeast Cinnamon Roll Biscuits Recipe
Garnishes
I like to sprinkle a little extra cinnamon or even a tiny pinch of flaky sea salt over the icing—it cuts through the sweetness and adds a gourmet touch. Fresh berries or a few chopped toasted pecans on top can also add a nice pop of flavor and texture.
Side Dishes
These biscuits go wonderfully alongside a hot cup of coffee or chai tea. For brunch, I love pairing them with scrambled eggs or a simple fruit salad to balance the richness. They also make a fun companion to a bowl of warm apple cider on a chilly morning.
Creative Ways to Present
For special occasions, I’ve laid these biscuits out in a spiral and drizzled a bit more icing on top for a beautiful centerpiece. You can also serve them stacked on a platter next to small bowls of extra icing and butter, letting everyone customize their own. It’s always a hit at brunch parties.
Make Ahead and Storage
Storing Leftovers
Leftover No-Yeast Cinnamon Roll Biscuits store best in an airtight container at room temperature for up to 2 days. I usually let them cool completely before tucking them in so they don’t get soggy. If you want to keep them longer, refrigeration is an option but can dry them out slightly.
Freezing
I’ve had great success freezing the unbaked sliced rolls. Just wrap the log tightly in plastic wrap after filling and slicing, then freeze. When ready to bake, thaw in the fridge overnight, and bake as usual. It’s a fantastic way to prep ahead for guests or busy mornings!
Reheating
To reheat, pop a biscuit or two in a microwave-safe dish for 20-30 seconds or warm them in a low oven (about 300°F) for 5-7 minutes. Adding a tiny pat of butter before reheating helps restore freshness and moisture. Then, don’t forget a fresh drizzle of your cream cheese icing to bring them back to life.
FAQs
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Can I make this No-Yeast Cinnamon Roll Biscuits Recipe vegan?
Yes! To make a vegan version, use a plant-based milk like almond or soy mixed with a little vinegar to mimic buttermilk, swap the butter for a dairy-free spread or coconut oil, and replace the egg with a flax or chia egg. The texture might be slightly different but still delicious.
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Why doesn’t this recipe use yeast like traditional cinnamon rolls?
This recipe relies on baking powder and baking soda for leavening, which means it rises quickly in the oven without any need for proofing or waiting. It’s designed for convenience without sacrificing that soft, fluffy texture.
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Can I double the recipe?
Absolutely! Just double all ingredients accordingly, and bake the biscuits in batches if your oven rack space is limited. Make sure not to overcrowd the pan for even baking.
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What’s the best way to prevent the dough from sticking while rolling?
Lightly flour your countertop and rolling pin, and dust your hands if needed. If the dough feels very sticky, gently fold in an extra tablespoon of flour—but avoid adding too much to keep the biscuits tender.
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Can I substitute regular milk for buttermilk?
Yes! If you don’t have buttermilk on hand, add 1 tablespoon of white vinegar or lemon juice to 3/4 cup of milk, stir, and let it sit for about 5 minutes before using. This acidic mixture mimics the properties of buttermilk in the dough.
Final Thoughts
This No-Yeast Cinnamon Roll Biscuits Recipe has quickly become one of my favorite go-to treats because it’s so approachable and genuinely comforting. I love sharing these with friends who don’t have time for traditional cinnamon rolls but still want that warm cinnamon sweetness. Give it a try—you’ll find it’s the perfect little indulgence with big flavors and zero fuss, just like a cozy hug in biscuit form.
Print
No-Yeast Cinnamon Roll Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 to 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These No-Yeast Cinnamon Roll Biscuits are a quick and delightful twist on classic cinnamon rolls, perfect for when you want the sweet, cinnamon-spiced flavor without the wait for yeast dough to rise. Soft, flaky biscuit dough is rolled with a buttery cinnamon-sugar filling, baked until golden, and topped with a rich cream cheese icing for an irresistible breakfast treat or snack.
Ingredients
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) cold buttermilk
- 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
- Prepare the Dough: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, beat the egg lightly, then add the cold buttermilk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will be slightly sticky; if too wet, add a little more flour, one tablespoon at a time.
- Roll Out the Dough: Lightly flour a clean surface and turn the dough out. Roll the dough into a 14×10-inch rectangle, about 1/2-inch thick. Make sure to flour the rolling pin to prevent sticking.
- Add the Filling: Spread the softened butter evenly over the dough surface. In a small bowl, mix the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered dough.
- Roll Up the Dough: Starting from one long edge, tightly roll the dough into a log shape. Pinch the seam to seal.
- Cut into Biscuits: Using a sharp knife or dental floss, cut the log into 10 to 12 equal slices, about 1 to 1.5 inches thick each. Place the slices cut-side up on a baking sheet lined with parchment paper or a silicone baking mat, spacing them about 1 inch apart.
- Bake: Preheat the oven to 375°F (190°C). Bake the cinnamon roll biscuits for 18 to 22 minutes, or until golden brown on top and cooked through.
- Prepare the Cream Cheese Icing: While the biscuits bake, beat together the softened cream cheese, softened butter, confectioners’ sugar, and vanilla extract until smooth and creamy.
- Ice and Serve: Remove the biscuits from the oven and allow them to cool for 5 minutes. Spread or drizzle the cream cheese icing over the warm biscuits. Serve immediately for the best flavor and texture.
Notes
- If buttermilk is not available, you can substitute by adding 1 tablespoon of white vinegar or lemon juice to 3/4 cup of milk and letting it sit for 5 minutes.
- Ensure the cream cheese and butter for the icing are fully softened to avoid lumps.
- These biscuits are best enjoyed warm on the day they are made but can be reheated gently in the oven or microwave.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives, and use a suitable nondairy milk for the buttermilk substitute.
- You can store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Keywords: no-yeast cinnamon roll biscuits, quick cinnamon rolls, cinnamon biscuit recipe, cream cheese icing biscuits, easy breakfast biscuits
