I absolutely adore this No-Yeast Cinnamon Roll Biscuits Recipe because it gives you all the cozy, comforting flavors of a cinnamon roll without the wait. If you’ve ever wished you could have warm, freshly baked cinnamon rolls in under an hour, this recipe is your new best friend. It’s perfect for busy mornings when you want something special but don’t have time for traditional yeast dough to rise.

What makes these biscuits so special is the light, fluffy texture combined with that irresistible cinnamon-sugar swirl and creamy icing on top. You’re going to love how easy they come together and how quickly they disappear at the breakfast table. Trust me, once you try this No-Yeast Cinnamon Roll Biscuits Recipe, it’ll become a household favorite for weekend brunches or anytime you want a sweet treat without complicated prep.

Ingredients You’ll Need

Each ingredient in this No-Yeast Cinnamon Roll Biscuits Recipe was chosen to keep things simple yet flavorful. The combination of baking powder and baking soda gives the biscuits a nice rise without yeast, while the buttermilk adds just the right tang and tenderness.

All-purpose flour: Use spooned & leveled flour for accurate measurement to keep the dough tender, not dense.
Granulated sugar: Adds just a bit of sweetness to balance the cinnamon.
Baking powder: The main leavening agent that helps the biscuits rise quickly.
Baking soda: Works with buttermilk to lighten the texture and ensure those fluffy layers.
Salt: Enhances the flavors in both dough and filling.
Egg: Binds ingredients and adds richness to your biscuit dough.
Buttermilk: Use cold for best results; it reacts with baking soda for that tender crumb.
Unsalted butter (for dough and filling): Melted for the dough and softened for the cinnamon filling—fresh butter really makes a difference here.
Brown sugar: Pick light or dark depending on your preference—more molasses means deeper flavor.
Ground cinnamon: The star spice that delivers warmth to every bite.
Cream cheese: Full-fat and softened for smooth, tangy icing that complements the sweet rolls perfectly.
Confectioners’ sugar: For that silky sweet icing finish.
Vanilla extract: A splash elevates the cream cheese frosting to bakery-quality deliciousness.

Variations

I love to tweak this No-Yeast Cinnamon Roll Biscuits Recipe depending on the occasion or what I have in my pantry. Feel free to put your own spin on it—this recipe is forgiving and perfect for personalization!

Gluten-free version: Try substituting with your favorite gluten-free flour blend. I tested this once and found that adding a little xanthan gum helps keep the dough together nicely.
Spiced up: Add nutmeg or cardamom to the cinnamon filling for an extra cozy flavor twist—I did this last fall, and it felt like a warm hug in biscuit form.
Maple icing: Swap vanilla for maple extract in the cream cheese icing for a fall-inspired touch I also adore.
Vegan adaptation: Use plant-based butter, a flax egg, and a nondairy milk with a splash of vinegar as a buttermilk substitute—I’ve experimented, and the texture is delightful.

How to Make No-Yeast Cinnamon Roll Biscuits Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. This blend creates the perfect base for your biscuits. I like to sift it once to avoid any clumps and ensure even leavening throughout the dough.

Step 2: Whisk Wet Ingredients & Combine

In a separate bowl, beat the egg with the cold buttermilk and melted butter. Pour this mixture into the dry ingredients and stir gently until the dough just comes together. It’ll be a bit sticky, but don’t overmix—this part is crucial for fluffy biscuits!

Step 3: Roll Out The Dough & Spread Filling

Turn your dough out onto a floured surface and roll it into a roughly 12×9-inch rectangle. Spread the softened butter evenly over the surface. Then sprinkle the cinnamon and brown sugar mixture all over it. I find that pressing the filling gently into the dough helps keep it from sliding when you roll it up.

Step 4: Roll, Slice, and Arrange

Carefully roll the dough up tightly from the longer edge, like a jelly roll. Use a sharp knife to slice into 8–10 even rolls. Arrange them in a greased baking dish or cast-iron skillet, spacing them slightly apart. Don’t worry if they’re not perfect circles—every roll has its own charm!

Step 5: Bake Until Golden

Bake at 375°F (190°C) for about 15 to 18 minutes until the rolls are golden brown and firm to the touch. It’s tempting to open the oven early, but patience pays off here. Use the oven light to peek instead. Once they’re out, let them cool for a few minutes before glazing with the cream cheese icing.

Step 6: Whip Up the Cream Cheese Icing

While the biscuits bake, beat together the softened cream cheese, butter, confectioners’ sugar, and vanilla until smooth and luscious. Once your cinnamon roll biscuits have cooled slightly, spoon or drizzle this icing generously over the top. The tangy cream cheese pairs so well with the sweet cinnamon rolls.

How to Serve No-Yeast Cinnamon Roll Biscuits Recipe

The image shows a side-by-side of a black muffin pan holding nine cinnamon rolls each, placed on a white marbled surface. On the left side, the cinnamon rolls are raw dough, light beige in color with darker brown cinnamon swirls visible in two to three of each roll's spirals. Each roll sits in its individual circular cup with a slightly rough and doughy texture. On the right side, the cinnamon rolls are baked, golden brown with deep caramelized cinnamon swirls that make the spiral pattern clear and rich in color and texture. The rolls look soft with a slightly crispy top and are still set in the same black muffin pan on the white marble. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a drizzle of cream cheese icing, but if I’m feeling fancy, I might sprinkle a little extra cinnamon or even some finely chopped toasted pecans for a lovely crunch. Fresh berries on the side make a nice colorful contrast, too!

Side Dishes

These biscuits shine alongside scrambled eggs or a fresh fruit salad to balance out the sweetness. A cup of strong coffee or chai latte pairs perfectly, making it a complete brunch experience that feels indulgent without being overly complicated.

Creative Ways to Present

I love arranging these cinnamon roll biscuits in a large ceramic pie dish or skillet for casual gatherings. For special occasions, grouping them in little stacks on a pretty platter with some mint leaves and powdered sugar dusting makes a charming presentation. It feels like a warm hug on a plate every time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store your cinnamon roll biscuits in an airtight container at room temperature for up to two days. If you want to keep them softer, I recommend wrapping them tightly in plastic wrap—this really locks in moisture. I usually reheat just a couple and leave the rest as a sweet surprise for the next day.

Freezing

Frozen cinnamon roll biscuits are such a lifesaver. I freeze them either before baking (slice and freeze on a baking sheet first, then transfer to bags) or after baking and cooling. When you’re ready, bake from frozen with an extra few minutes added to the baking time, or reheat baked ones straight from the freezer. Either way, they’re wonderfully fresh tasting!

Reheating

My favorite way to reheat these is in a warm oven at 300°F (150°C) for about 10 minutes, covered loosely with foil to keep moisture in. A quick 15-second zap in the microwave works in a pinch but can make them a tad chewy, so the oven is my go-to. Always finish with a fresh spread of cream cheese icing if you can.

FAQs

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

Absolutely! Swap regular butter with dairy-free margarine or coconut oil, use a nondairy milk like almond or oat with a tablespoon of lemon juice to mimic buttermilk, and choose dairy-free cream cheese for the icing. It might alter the flavor slightly but still tastes delicious.
Why doesn’t this recipe use yeast?

This No-Yeast Cinnamon Roll Biscuits Recipe is designed for quick baking without the need to wait for dough to rise. Instead, it relies on baking powder and baking soda for rising, making it perfect for spur-of-the-moment baking when you want cinnamon rolls fast.
Can I double this recipe for a larger batch?

Yes, you can easily double the ingredients. Just make sure you have a large enough mixing bowl and baking pan, or bake in batches. Keep an eye on baking time as thicker pans may require additional minutes.
How do I know when the biscuits are done baking?

Look for golden brown tops and firm edges. You can gently press the center with your fingertip—if it springs back, it’s baked through. Using a toothpick inserted in the middle can also help; it should come out clean or with a few moist crumbs.
Is it okay if the dough is a little sticky?

Yes! The dough should be slightly sticky but manageable. Resist the urge to add too much flour or over-knead, or your biscuits could turn out dense. Flour your hands and surface lightly before rolling.

Final Thoughts

This No-Yeast Cinnamon Roll Biscuits Recipe is one of those rare finds that blends convenience with real comfort food vibes. I’ve made it countless times on hectic mornings and lazy weekends alike, and it never fails to bring smiles. So next time you crave cinnamon rolls but don’t want to mess with yeast or long rise times, give this recipe a whirl—I promise you’ll be hooked just like I am.