These No-Yeast Cinnamon Roll Biscuits bring the cozy warmth of cinnamon rolls to your table in just 40 minutes. Flaky, buttery layers are swirled with a sweet cinnamon filling, creating a melt-in-your-mouth texture that’s impossible to resist. Perfect for busy mornings, they’re quick to prepare yet feel indulgent, making breakfast feel like a special occasion.
Fresh from the oven, the golden tops glisten with a creamy glaze, adding a touch of sweetness to every bite. The aroma of cinnamon and butter fills your kitchen, promising a treat that’s both comforting and satisfying. Whether you’re sharing with family or savoring solo, these biscuits are a delightful way to start your day with minimal effort and maximum flavor.
Ingredients for No-Yeast Cinnamon Roll Biscuits
- Dough:
- 2 and 3/4 cups (345g) all-purpose flour (spooned & leveled), plus more 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* (substitute with 3/4 cup milk + 1 teaspoon lemon juice or vinegar)
- 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
- 2 Tablespoons (28g) butter, softened
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Step-by-Step Instructions
- Preheat the oven: Preheat to 375°F (190°C). Grease a 9-inch pie dish or cake pan with melted butter or non-stick spray.
- Make the dough: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Add egg, buttermilk, and melted butter. Mix until a soft dough forms. If too sticky, add flour 1 Tablespoon at a time until workable.
- Roll the dough: On a floured surface, roll dough into a 10×14-inch (25x35cm) rectangle.
- Fill the rolls: Spread softened butter evenly over the dough. Mix brown sugar and cinnamon, then sprinkle over the butter. Roll tightly into a 14-inch log. Cut into 12 equal rolls and arrange in the prepared pan.
- Bake: Bake for 22–26 minutes, until lightly browned. If tops brown too quickly, tent with foil. Internal temperature should reach 195–200°F (91–93°C).
- Make the icing: While rolls bake, beat cream cheese until smooth. Add butter, confectioners’ sugar, and vanilla. Mix until creamy.
- Finish: Spread icing over warm rolls and serve immediately. Store leftovers tightly covered at room temperature for 2 days or refrigerate for up to 5 days.
Perfect Pairings: Serving Suggestions
These No-Yeast Cinnamon Roll Biscuits are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a cup of coffee or hot chocolate for a cozy breakfast treat. For a brunch spread, pair them with fresh fruit or a savory egg dish to balance the sweetness. If you’re feeling indulgent, drizzle a little extra icing or add a scoop of vanilla ice cream for dessert!
Keep It Fresh: Storage and Reheating Tips
Store leftover rolls (frosted or unfrosted) in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, pop them in the microwave for 10–15 seconds or warm them in a 300°F (150°C) oven for 5–10 minutes. For the best texture, add a fresh drizzle of icing after reheating!
Mix It Up: Recipe Variations
Customize these biscuits to suit your taste! Swap the cinnamon filling for nutmeg or pumpkin spice for a seasonal twist. Add chopped nuts or raisins to the filling for extra texture. For a citrusy kick, add zest to the icing or dough. If you’re dairy-free, use plant-based butter and non-dairy cream cheese—they work just as well!
Quick Tips for Success
To save time, prepare the icing while the rolls bake. If you don’t have buttermilk, make a quick substitute by mixing 3/4 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes. When rolling the dough, keep it slightly sticky—it ensures tender biscuits. And don’t forget to use a sharp knife for clean cuts when slicing the log!
Equipment Essentials
For this recipe, you’ll need a 9-inch pie dish or cake pan (or a muffin pan for individual servings). A rolling pin and floured surface are key for shaping the dough. If you’re making the icing, a handheld or stand mixer will make it smooth and creamy. And don’t forget an instant-read thermometer to check for perfect doneness!
No-Yeast Cinnamon Roll Biscuits
Ingredients
Dough
- 2 and 3/4 cups all-purpose flour (spooned & leveled), plus more as needed for rolling
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup buttermilk, cold*
- 5 Tablespoons unsalted butter, melted & slightly cooled
Filling
- 3 Tablespoons unsalted butter, extra softened
- 1/3 cup packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing
- 4 ounces full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons butter, softened to room temperature
- 2/3 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and grease a round 9-inch pie dish or 9-inch cake pan. (See Notes for muffin pan instructions.) For extra buttery rolls, I like to grease the baking dish with 1–2 teaspoons of melted butter instead of non-stick spray.
- Make the dough: Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. Dough will be very soft and slightly sticky. If it’s too sticky and wouldn’t roll, add more flour, 1 Tablespoon at a time, until dough seems workable. Do not add more flour than you need; a soft dough is good.
- Place dough on a floured work surface and, using a lightly floured rolling pin, roll dough into a 10×14-inch (25x35cm) rectangle.
- Fill the rolls: Spread softened butter (the softer it is, the easier it is to spread!) all over the dough. Mix the brown sugar and cinnamon together. Sprinkle all over the top. Roll it up tightly into a 14-inch log. Using a very sharp knife, cut into 12 rolls; each roll is slightly wider than 1 inch. Arrange rolls in the prepared pan.
- Bake the rolls: Bake for 22–26 minutes, until lightly browned around the edges. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
- Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.