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

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) 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