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A cast-iron skillet filled with glazed biscuit cinnamon rolls on a wire rack.
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5 / 8 votes

Biscuit Cinnamon Rolls

These biscuit cinnamon rolls are quick and easy, laced with spice, and lavished with buttermilk cream cheese icing. A shortcut recipe when you want the taste of homemade buns but don't have the time—or the yeast.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Servings: 8 rolls
Calories: 455

Ingredients

For the biscuit cinnamon rolls

  • 1 stick (4 oz) unsalted butter, melted
  • 3/4 cup dark brown sugar, packed
  • 6 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon plus 1/2 teaspoon salt
  • 2 1/2 cups unbleached all-purpose flour, plus more for the work surface
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk, (either low-fat or full-fat)

For the icing

  • 2 tablespoons cream cheese, room temperature
  • 2 tablespoons buttermilk
  • 1 cup confectioners' sugar
US - Metric

Instructions

Make the biscuit cinnamon rolls

  • Preheat the oven to 425°F (220°C) and adjust an oven rack to the upper-middle position. Brush a round 9-inch nonstick cake pan with 1 tablespoon butter. 
  • In a small bowl, combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, and 1/8 teaspoon salt. Add 1 tablespoon melted butter and stir with a fork or your fingers until the mixture resembles wet sand.
  • In a large bowl, whisk together the flour, remaining 2 tablespoons granulated sugar, baking powder, baking soda, and remaining 1/2 teaspoon salt. 
  • In a measuring cup, whisk together the buttermilk and 2 tablespoons butter. Add the liquid to the dry ingredients and stir with a wooden spoon until the liquid is absorbed. The dough will probably look shaggy. No worries. 
  • Transfer the dough to a lightly floured work surface and knead just until smooth and no longer shaggy, anywhere from 30 seconds to 2 minutes.
  • Pat the dough with your hands into a 12-by-9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough. 
  • Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log so its seam-side down on your work surface.
  • Cut the log evenly into 8 portions. Turn each portion onto a flat side and use your hand to slightly flatten. This should seal the open edges and keep the filling in place.
  • Place 1 roll in the center of the prepared skillet or pan and then place the remaining 7 rolls around the roll in the center. Brush the rolls with the remaining 2 tablespoons butter.
  • Bake until the edges of the rolls are golden brown, 23 to 25 minutes.
  • Transfer the skillet or pan to a wire rack. Let the rolls cool for about 5 minutes before icing. If desired, you can use an offset metal spatula to loosen the buns from the skillet or pan and, wearing oven mitts, place a large plate over the pan and invert the rolls onto the plate. Place the cooling rack on the plate and invert the rolls onto the rack.

Make the icing

  • In a large bowl, whisk the cream cheese and buttermilk until thick and smooth (the mixture may first look like cottage cheese). Sift the confectioners' sugar over the mixture and whisk until a smooth icing forms, about 30 seconds.

Frost the biscuit cinnamon rolls

  • Spoon the glaze evenly over the biscuit cinnamon rolls. If you removed them from the skillet or pan, line a rimmed baking sheet with parchment paper and place the rack with the rolls on the baking sheet for ease of cleanup.
  • Devour immediately.

Notes

  1. Storage--These are best served the day they're made but can be stored in the fridge in a sealed container for 1 to 2 days. Reheat in the microwave or in a warm oven until heated through.
  2. Easier slicing--Use a serrated knife to slice your biscuit dough.
  3. Adding mix-ins--To add raisins or nuts to the dough, sprinkle them over the dough when you add the brown-sugar filling.

Nutrition

Serving: 1roll | Calories: 455kcal | Carbohydrates: 77g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 169mg | Fiber: 1g | Sugar: 46g