My Cinnamon Roll Biscuit Secret
I have always loved the smell of cinnamon rolls. But making them can take so long. One morning, I wanted that cozy taste right away. So I used my biscuit recipe as a shortcut. I still laugh at that.
It worked perfectly. These biscuits are fluffy and soft. They have that swirly cinnamon heart. And they are ready in no time. What is your favorite cozy breakfast to make?
The Magic of Cold Ingredients
Here is a little secret for you. The cold butter and cream cheese are the key. They make your biscuits light and flaky. When they hit the hot oven, they create little steam pockets. This makes the biscuits rise up tall.
I like to grate my butter right from the freezer. It feels like making little snowflakes. This matters because it keeps the dough from getting tough. You want a tender biscuit, not a hard one. *Fun fact: This is called “laminating” the dough, just like fancy croissants!*
A Little Fold and Roll
Now for the fun part. We fold the dough like a letter. Then we roll it out and do it again. This makes lots of soft, buttery layers inside. It might seem strange, but it is worth it.
My grandson calls this step “making dough lasagna.” I think that is just right. All those layers will hold the sweet cinnamon filling. Do you like your cinnamon rolls with nuts or without?
The Heart of the Matter
The filling is what makes these so special. It is just butter, brown sugar, and spices. Doesn’t that smell amazing? The nutmeg adds a little warm hug to the cinnamon.
Spreading it on the dough is my favorite job. This matters because this is where the flavor lives. Every single bite will be sweet and spicy. It is the heart of the whole recipe.
The Perfect Finish
While the biscuits bake, make the frosting. The cream cheese and butter need to be soft. This makes a smooth, creamy frosting that is not too sweet. A little vanilla makes it just right.
Let your biscuits cool for a few minutes first. If you frost them too soon, it will just melt right off. I learned that the hard way once. What is your favorite kind of frosting?
Why We Bake
This recipe is more than just a treat. It is about making your kitchen smell wonderful. It is about sharing something warm from your own hands. That feeling is so important.
Food made with care feeds more than our bodies. It feeds our hearts. I hope you make these for someone you love. Or just for yourself. You deserve a warm, sweet bite today.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | For the Biscuits |
| Cake flour | 2 cups | For the Biscuits |
| Granulated sugar | 1 1/2 Tablespoons | For the Biscuits |
| Baking powder | 2 Tablespoons | For the Biscuits |
| Kosher salt | 1 1/2 teaspoons | For the Biscuits |
| Unsalted butter | 1/2 cup | For the Biscuits, frozen |
| Cream cheese | 4 oz | For the Biscuits, cold, cut into pieces |
| Buttermilk | 1 1/2 cups | For the Biscuits |
| Unsalted butter | 5 Tablespoons | For Cinnamon Filling, softened |
| Light brown sugar | 1/4 cup | For Cinnamon Filling |
| Ground cinnamon | 2 Tablespoons | For Cinnamon Filling |
| Ground nutmeg | 1/2 teaspoon | For Cinnamon Filling |
| Cream cheese | 4 oz | For Cream Cheese Frosting, softened |
| Unsalted butter | 4 Tablespoons | For Cream Cheese Frosting, softened |
| Powdered sugar | 1 1/2 cups | For Cream Cheese Frosting |
| Vanilla extract | 1 teaspoon | For Cream Cheese Frosting |
Cinnamon Roll Biscuits From Scratch
Oh, these biscuits bring back such memories. My grandson calls them “cinnamon clouds.” They are fluffy and warm, with a sweet, spicy heart. Making them from scratch feels like a big hug. I promise, it’s easier than it looks. Let’s make some magic together.
Step 1: Mix the Dry Ingredients
First, get your oven warming up to 350°F. Now, let’s make the biscuit dough. Grab a big bowl for your flours, sugar, baking powder, and salt. Stir them all together until they are friends. Doesn’t that smell like a bakery already?
Step 2: Add the Fats
Here is the secret to flaky biscuits. Take your frozen butter and grate it right into the bowl. Add those cold cream cheese pieces too. Use two forks to cut it all in. You want it to look like little pebbles. (A hard-learned tip: Cold butter makes steam, which makes flaky layers!)
Step 3: Form the Dough
Make a little well in your flour mixture. Pour in the buttermilk. Gently mix until a shaggy dough forms. Now, pour it onto a floured counter. Press it into a rectangle and fold it in thirds, like a letter. Roll it out and fold it two more times. This makes all those wonderful, flaky layers. I still laugh at how my first try looked like a lumpy pillow.
Step 4: Make the Filling
Pop the dough in the fridge. Now, let’s make the cinnamon filling. Just mix the soft butter, brown sugar, and spices. It will be like a sweet, spiced paste. My kitchen smells like Christmas morning when I do this. What is your favorite cozy spice? Share below!
Step 5: Assemble the Biscuits
Roll your chilled dough into a big rectangle. Spread the cinnamon filling all over it. Now, roll it up tightly into a log. Use a sharp knife to cut it into nine slices. They look like little pinwheels, don’t they? Place them in your pan, and they are ready for the oven.
Step 6: Bake and Frost
Bake them for 20 to 25 minutes. They will turn a beautiful golden brown. While they bake, make the frosting. Beat the cream cheese and butter until smooth. Then mix in the powdered sugar and vanilla. Let the biscuits cool for just ten minutes before you spoon that lovely frosting on top.
| Cook Time | 20–25 minutes |
| Total Time | 1 hour |
| Yield | 9 biscuits |
| Category | Breakfast, Dessert |
My Favorite Twists on This Recipe
Once you know the basics, you can have so much fun. I love playing with this recipe on lazy weekends. Here are a few of my favorite ways to change it up. Each one feels like a brand new treat.
- Apple Pie Biscuits: Add a layer of finely chopped apples over the cinnamon filling.
- Chocolate Chip Swirl: Sprinkle mini chocolate chips before you roll up the dough.
- Orange Zest Glow: Add a teaspoon of orange zest to the cream cheese frosting.
Which one would you try first? Comment below!
Serving Your Beautiful Biscuits
These biscuits are a star all on their own. But you can make them extra special. For a real weekend treat, I serve them with crispy bacon on the side. The salty taste is perfect with the sweet frosting. You could also add a bowl of fresh berries for a pop of color.
What should we drink with them? A tall, cold glass of milk is my go-to. It is the perfect partner. For the grown-ups, a hot cup of coffee with cream is just wonderful. The bitter coffee and sweet biscuit are a dream team. Which would you choose tonight?
Keeping Your Cinnamon Roll Biscuits Cozy
Let’s talk about keeping these biscuits happy. Once cool, store them in a sealed container. They will last two days on your counter. You can also freeze them for a later treat. Wrap each biscuit tightly in plastic wrap. Then place them all in a freezer bag. They will keep for three months this way.
To reheat, just warm them in a 300-degree oven. I once microwaved one and it got gummy. The oven keeps them fluffy and warm. Batch cooking is a wonderful trick. You can make the whole log and freeze the slices. Then bake just a few for a fresh, warm breakfast.
This matters because it saves you time on busy mornings. A little work now means a warm treat later. Have you ever tried storing it this way? Share below!
Simple Fixes for Biscuit Troubles
Sometimes our baking needs a little help. If your dough is too sticky, just add a bit more flour. I remember when my first batch spread everywhere. A floured surface and hands fix this easily. If your biscuits are tough, you might have over-mixed. Stir the dough just until it comes together. This keeps them soft and tender.
If the cinnamon filling leaks out, do not worry. This happens when the butter is too soft. Just roll your log tightly and pinch the seam. Handling the dough gently builds your cooking confidence. A light touch makes the biscuits rise high and taste wonderful. Which of these problems have you run into before?
Your Biscuit Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use your favorite gluten-free flour blend. The texture will be a little different but still good.
Q: Can I make them ahead? A: Absolutely. Assemble the log the night before. Keep it wrapped in the fridge, then slice and bake.
Q: What if I don’t have buttermilk? A: Mix 1 cup milk with 1 tablespoon lemon juice. Let it sit for five minutes before using.
Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. You will get four or five lovely biscuits.
Q: Is the nutmeg optional? A: It is. But it adds a warm, cozy flavor. *Fun fact: nutmeg comes from a tropical fruit seed!* Which tip will you try first?
Bake a Little Love
I hope you love making these cinnamon roll biscuits. They fill your kitchen with the best smell. Sharing them with family is my favorite part. I would be so happy to see your creations. Have you tried this recipe? Tag us on Pinterest! Your photos always make my day.
Happy cooking!
—Grace Ellington.
Cinnamon Roll Biscuits From Scratch
Description
Experience the delightful combination of flaky, buttery biscuits and the warm, sweet spice of cinnamon rolls in this easy-to-make from-scratch recipe.
Ingredients
For the Biscuits:
Cinnamon Filling:
Cream Cheese Frosting:
Instructions
- Preheat oven to 350°F.
- For the Biscuits: 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 1/2 cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.
- Fold Dough: 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. Place dough on parchment and place in fridge while you make the filling.
- Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.
- Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12×16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.
- Bake: Place biscuits in a metal 9×13 inch baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.
- Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy.
Notes
- For best results, ensure all ingredients for the biscuit dough are very cold. This helps create those flaky layers.