Looking for more bread recipes? Try these Buttermilk Biscuits, Cranberry Orange Scones, Orange Rolls, Healthy Banana Bread, or Perfect Cinnamon Rolls!
Why I love this recipe:
Quick – No yeast, no rising time, done in less than an hour from start to finish! Delicious – I love the soft and flakey texture that the biscuits create. They taste like heaven with every bite. Pantry Ingredients – No unusual ingredients here, making them easy to make anytime.
How to make Cinnamon Roll Biscuits:
Make Dough: 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 ½ cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed. Fold, and roll out 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 homemade cinnamon biscuits in a metal 9×13” 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. Frost gooey cinnamon biscuits and serve with a side of fruit.
Make Ahead and Freezing Instructions:
To Make Ahead: The biscuit dough or the assembled (unbaked) cinnamon roll biscuits will keep in the fridge 24 hours before baking. To Freeze: The dough can be frozen in an airtight container for up to 3 months. Thaw completely in the fridge before baking. Baked biscuits can be frozen, once cooled, for up to 3 months in an airtight freezer container.
More Breakfast Favorites:
Hashbrown Breakfast Casserole English Muffins Zucchini Bread Healthy Banana Muffins Chocolate Banana Bread Orange Julius Recipe Chocolate Overnight Oats Cottage Cheese Pancakes
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