Insanely Delicious Cinnamon Roll Biscuits Recipe

This is the BEST Recipe for Cinnamon Roll Biscuits! They are just the right mix of savory and sweet, and sure to be a favorite on your breakfast table.

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Biscuits are a common find on our breakfast table, but every once in a while we like to mix it up. 

If you’re looking for a yummy variation on your typical breakfast bread give this cinnamon roll biscuit recipe a try! 

Cinnamon biscuits don’t take any longer to make than traditional biscuits, but like homemade cinnamon rolls they’re a little extra special for Saturday mornings, or a holiday at home. 

Why You’ll Love This Cinnamon Roll Biscuits Recipe

It’s easy to make. If you can make traditional biscuits, you can easily make this recipe. They come together very quickly and are so delicious. 

It’s made using pantry staples you probably already have. Biscuits are made using flour, milk, salt and butter. With the addition of brown sugar, cinnamon, and powdered sugar, you can have a sweet and savory biscuit your whole family will love! 

They’re quick. Traditional cinnamon rolls using yeast dough take some planning ahead to allow rise time for the dough. These biscuits can be whipped up the morning you intend to eat them without any preparation. 

More Breakfast Recipes You’ll Love

• Southern Cheese Grits 
• Sourdough Breakfast Casserole 
• Sweet Potato Biscuits 
• Sourdough Banana-Nut Muffins 
• Blackberry Biscuits with Lemon Glaze 
• Homemade Breakfast Cereal 

Cinnamon Roll Biscuits Recipe

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Equipment

• Mixing Bowls
• Flour sifter 
• Measuring cups and spoons 
• Pastry blender 
• Dough whisk 
• Rolling pin 
• Biscuit cutter or cookie cutter 
• Cast Iron Skillet 
• Whisk 

Ingredients

Biscuit Ingredients

• 3 cups self-rising flour plus extra flour for dusting -I prefer White Lily 
• ½ tsp salt
• ½ cup unsalted butter (very cold) 
• 2 tbsp lard (very cold) 
• 1 ¼ cups whole milk 

Filling Ingredients

• ¼ cup softened butter 
• ½ cup light brown sugar 
• 1 tbsp cinnamon 

Glaze Ingredients

• ½ cup powdered sugar 
• 2 tbsp milk 
• 1 tsp Pure Vanilla Extract 

Making The Cinnamon Roll Biscuits

Preheat the oven to 425° F.

Begin by sifting the flour and salt together into a large bowl. 

Cut the butter into small cubes. Make sure it’s very cold before adding it to your flour. 

Cut the butter and lard into the dry ingredients using a pastry cutter, food processor, or your hands. You want to have very small bits of butter, pea-size or smaller. However, be careful not to overwork it. 

Next, slowly add the cold milk into the flour mixture by stirring with a dough whisk until it is incorporated and the flour is saturated. 

DO NOT overwork the flour. 

Turn the dough onto a floured surface. Knead it 4 or 5 times until it comes together into a ball. Again, do not overwork the dough. 

Lightly sprinkle flour onto the rolling pin and the surface of the dough to prevent sticking. Roll the dough out until it is around ½-inch thick. 

To make the cinnamon sugar filling, combine the softened butter, brown sugar, and cinnamon together in a separate mixing bowl. It should have a paste-like consistency. 

Using a spatula or spoon, spread the cinnamon sugar mixture in a thin layer all over the surface of the dough. 

Fold the dough into thirds by taking the long end and folding it to the middle, and taking the opposite side and folding it to the middle. 

Using the rolling pin, roll the dough slightly thinner until it’s around 1-inch thick. 

Use a biscuit cutter or the rim of a glass to cut out the biscuits. 

Place them in a cast iron skillet, or parchment paper lined baking sheet. Be sure to allow the biscuits to slightly touch. This will help them rise. 

Brush the tops of the biscuits with a little milk. 

Bake in the oven for 20-25 minutes or until the tops are golden brown. You don’t want to overcook them or they’ll be crunchy. 

Making The Glaze

While the biscuits are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl. You can add a little more milk if you want a thinner glaze. 

Remove the biscuits from the oven, and allow them to cool slightly. 

Pour the glaze over the tops of the biscuits. 

Serve them warm and enjoy! 

Helpful Tips

You may have to adjust the amount of milk you add to your biscuits. Depending on the humidity and the brand of flour you use, you will need to increase or decrease the amount of milk you use slightly.

I have used up to 1 ½  cups of milk, and as little as ¾ cups of milk. Be careful because you don’t want sticky dough. 

Make sure your butter is very very cold. This will create flaky biscuits. 

Do not overwork your biscuit dough. Overworking the dough creates a hard biscuit. 

Do not twist the biscuit cutter when you cut out the biscuits. Twisting the cutter will prevent the biscuits from rising. 

Sift the flour before making the biscuits for a lighter, fluffier biscuit. 

If you have time, allow the dough to chill in the fridge for 30 minutes prior to cutting the biscuits and baking. The dough will be at room temperature and this will re-chill the butter and make light, tender biscuits. 

Frequently Asked Questions

Can I substitute all-purpose flour for self-rising flour in the biscuits?

You can use all purpose. If you use all-purpose flour, you will need to add 4 ½ tsp of baking powder to the recipe. Whisk the baking powder in with the flour and salt prior to cutting in the butter. 

Can I make the biscuit dough ahead and freeze it for later?

Yes! I love making a batch of biscuits ahead of time and having them ready to bake. Make the biscuits to the point of baking. Instead of placing them in the oven, put them on a parchment lined baking sheet and cover them with plastic wrap. 

Freeze them for several hours until they are frozen. Remove them from the baking sheet and place them in a labeled plastic freezer bag. 

To bake, remove them from the freezer and place them directly into a cast iron skillet or baking sheet. They can go directly into the oven frozen. 

They will take a little more time to bake than thawed biscuit dough. 

Can I substitute buttermilk in this biscuit recipe?

Yes! I love making buttermilk biscuits. Just be aware that you may need to adjust the amount of buttermilk you use. I would start with ¾ cup of cold buttermilk and add a little at a time. Because of the addition of the butter filling, you don’t want an overly moist, sticky dough. 

Final Thoughts on Cinnamon Roll Biscuits

You are going to love these easy biscuit cinnamon rolls. They’re easier to make than traditional cinnamon roll recipes and just as delicious! Make them ahead and leave them in the freezer for an easy breakfast. You can also whip them up on a weekend for something special. 

​If you enjoyed this cinnamon roll biscuit recipe, please share it! 

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