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No-Yeast Cinnamon Roll Biscuits Recipe

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★★★★★

4.9 from 138 reviews

These No-Yeast Cinnamon Roll Biscuits combine the fluffy texture of butter biscuits with the sweet, spiced swirl of traditional cinnamon rolls, all without the wait for yeast to rise. Finished with a rich cream cheese icing, this quick and easy recipe is perfect for a comforting breakfast 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

  1. Prepare the dough: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate small bowl, beat the egg with the cold buttermilk and melted butter until combined. Pour the wet ingredients into the dry ingredients and gently mix with a spatula or wooden spoon until just combined, forming a soft dough. Avoid overmixing to keep the biscuits tender.
  2. Roll out the dough: Lightly flour a clean surface and turn the dough out onto it. Roll the dough into a rectangle roughly 12 inches by 9 inches, adding more flour as needed to prevent sticking.
  3. Apply the filling: Spread the softened butter evenly over the rolled dough. In a small bowl, combine the brown sugar and cinnamon, then sprinkle this mixture evenly on top of the buttered dough.
  4. Form the rolls: Starting at one of the longer edges, carefully roll the dough tightly into a log about 12 inches long. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 1 to 1.5-inch thick slices.
  5. Bake the biscuits: Preheat your oven to 375°F (190°C). Arrange the biscuit slices on a parchment-lined baking sheet, spaced about 1 inch apart. Bake for 15-18 minutes until golden brown and cooked through.
  6. Make the cream cheese icing: While the biscuits bake, beat together the softened cream cheese and butter until smooth and creamy. Add the confectioners’ sugar and vanilla extract and beat again until the icing is light and fluffy.
  7. Frost and serve: Remove the biscuits from the oven and allow them to cool for 5 minutes. Spread the cream cheese icing generously over the warm biscuits. Serve immediately for the best flavor and texture.

Notes

  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and letting it sit for 5 minutes.
  • Make sure the butter in the filling is very soft to spread easily and evenly.
  • Use a sharp knife or unflavored dental floss to cut the rolls cleanly without squashing them.
  • For extra gooeyness, drizzle additional cream cheese icing over the biscuits right before serving.
  • These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat briefly in the microwave before serving.

Keywords: cinnamon roll biscuits, no yeast cinnamon rolls, quick cinnamon rolls, cream cheese icing, breakfast biscuits, easy cinnamon rolls

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