30 minute Cinnamon Roll Biscuits

Cinnamon roll biscuits are quick and easy to make.  They use biscuit dough stuffed with cinnamon roll filling and a tangy cream cheese icing; made with no yeast and no rise time, you will have a homemade breakfast ready in about 30 minutes.  

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I have been baking biscuits for several decades now and I love how quick and easy they are to make. Biscuits are perfect when you are a busy baker.  Big E asks for them for almost weekly.  My sugar bugs and I are all impatient when we want breakfast, which makes this easy biscuit recipe a winner! 

This recipe takes a classic biscuit dough, adds a little vanilla for flavor and layers it with a buttery cinnamon filling.  The result is a flaky, soft cinnamon roll stuffed biscuit that isn’t as sweet or indulgent {or time consuming!} as traditional gooey cinnamon rolls.

I tested rolling this biscuit dough like cinnamon rolls, but the biscuits lost their flaky layers. Plus this version is easier and I'm always up for easy, especially if I'm making them for Christmas morning!

💗 why you should make these cinnamon filled biscuits

• Flaky biscuit layers with a gooey cinnamon filling and cream cheese icing.
• Easy dough ~ the biscuit dough takes about five minutes to mix up.
• Simple ingredients ~ I bet you have everything you need in your kitchen right now! 
• No time commitment ~ just mix, cut and bake!

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ you need cold unsalted butter cut into cubes for the biscuits and room temperature butter for the filling and frosting.
• Sugar ~ granulated or white sugar is needed for the filling and a touch for the biscuit dough.  Brown sugar is needed for the filling.
• Cinnamon ~ ground cinnamon is needed for the filling.
• Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
• Baking powder ~ helps the biscuits rise and get light and fluffy.
• Vanilla ~ pure vanilla extract adds a depth of flavor.
• Half and half ~ adds some indulgence to the biscuit dough.  Milk or buttermilk can be substituted for the half and half.
• All-purpose flour ~ gives structure to the cinnamon roll biscuits. 
• Cream cheese and confectioners’ sugar ~ not shown, for the cream cheese icing.  No icing is needed, if you’d rather leave it off.

💭 what is a cinnamon roll biscuit?

A cinnamon roll biscuit is a classic no yeast biscuit dough that is layered with all the cinnamon, sugar, buttery goodness of a gooey cinnamon roll.  Then they are cut and baked with no rise time.  You get flaky layers of biscuit with the sweet cinnamon filling and a cream cheese frosting on the top.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🥣 how to make one bowl biscuit dough

Start by making the the cinnamon filling. In a bowl combine the soft unsalted butter, brown sugar, granulated sugar and cinnamon and mix until thoroughly combined. Set aside.

Then preheat oven to 400°F and prepare a sheet pan with parchment paper or aluminum foil sprayed with non-stick spray.  Set aside.

In a medium bowl, combine flour, baking powder, granulated sugar and kosher salt.  Mix to combine {I use my pastry blender}.

Then using a pastry blender, fork or clean fingers, cut the butter into the dry ingredients until the mixture looks like coarse meal with some small pea size pieces of butter remaining.

Add the vanilla to the half and half and add the mixture to the blended flour and butter mixture.  Stir just until the dough comes together.

Turn the dough onto a lightly floured surface and knead a few times until the dough roughly comes together.  Pat the dough {with your hands} into about and 9x6 inch rectangle. 

Spread the cinnamon filling over the dough as evenly as you can.

Then fold the dough into thirds, like you are folding a letter and then gently press back into a 9x6 inch rectangle.

Cut the dough into 6 rounds {I use a 2 ½ inch cutter} and place them on the prepared baking pan, letting them lightly touch each other.

Take the scraps and press them together to create two more cinnamon biscuits {they won't be quite as pretty as the first six, but will still taste fantastic}. Sprinkle the tops with a little granulated sugar if desired.

Bake for 12-18 minutes, until the tops are lightly golden.  Remove from the oven and allow to cool while you mix the icing.

For the cream cheese icing: in a bowl mix the butter, cream cheese and vanilla until combined. Add the confectioners’ sugar and mix until you have a thick frosting.

Spread the frosting over the warm biscuits. Serve and enjoy!

💬 frequently asked questions

what is the secret to good biscuits?

Cold fats; which is the butter and half and half in this recipe.

can I chill the cinnamon roll biscuits before baking?

Yes. The colder the butter is, the better the chance is that they will rise to be higher and flakier. If you wanted to refrigerate them and then preheat the oven, that would be fine.

can I make these no yeast cinnamon rolls ahead?

Yes, you can prepare the biscuits up to when they are ready to bake.  Then cover and refrigerate overnight. In my testing of this version, they still get flaky, but don't rise as high as they do when baked shortly after preparing.

👩🏻‍🍳 tips for the biscuit cinnamon rolls

I know I am a broken record here, but measure your ingredients correctly.  For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.

Keep your butter and half and half for the biscuits COLD.  

Try not to overwork the dough and don’t use a rolling pin!  If the dough seems too sticky, add a little extra flour to the counter or board where you are assembling your cinnamon roll biscuits.

Use a sharp biscuit cutter and press straight down when cutting the biscuits. I have this set of Ateco cutters {and often use them for sugar cookies too}.

For easy cleanup, use parchment paper or aluminum foil sprayed with a spray release.

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.  

🫙 how to store

These biscuit cinnamon rolls are best eaten the day they are baked.

Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Easy Cinnamon Roll Biscuits. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🥯 more easy breakfast recipes

• Baked Peanut Butter Oatmeal
• Small Batch Banana Muffins
• Cinnamon Walnut Coffee Cake
• Blackberry Lemon Scones

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

30 Minute Cinnamon Roll Biscuits

recipe created and tested by:

Tasia

Cinnamon roll biscuits are quick and easy to make.  They use biscuit dough stuffed with cinnamon roll filling and a tangy cream cheese icing; made with no yeast and no rise time, you will have a homemade breakfast ready in about 30 minutes. 

5 from 1 vote

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Please note

When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.

Print Recipe rate this recipe Pin Recipe

Prep Time 30 minutes mins

Bake Time 15 minutes mins

Total Time 45 minutes mins

Course Breads

Cuisine American

Servings 8 biscuits

Calories 275 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

cinnamon filling

• ▢ 2 tablespoons unsalted butter room temperature (28g)
• ▢ 2 tablespoons packed brown sugar (24g)
• ▢ 1 tablespoon granulated sugar (13g)
• ▢ 1 tablespoon ground cinnamon

Vanilla Biscuits

• ▢ 1 ½ cups all-purpose flour (188g)
• ▢ 3 teaspoons baking powder
• ▢ 1 tablespoon granulated sugar (13g)
• ▢ ½ teaspoon kosher salt
• ▢ 6 tablespoons unsalted butter cold and cut in small pieces (85g)
• ▢ ½ cup half and half* cold (120mL)
• ▢ 2 teaspoons pure vanilla extract

cream cheese icing

• ▢ 1 tablespoon unsalted butter room temperature (14g)
• ▢ 1 ounce cream cheese** (28g)
• ▢ ½ teaspoon pure vanilla extract
• ▢ ¼ cup confectioners' sugar (30g)

Instructions

 

• For the cinnamon filling: In a bowl combine the soft unsalted butter (2 tablespoons/28g), brown sugar (2 tablespoons/24g), granulated sugar (1 tablespoon/13g) and cinnamon (1 tablespoon) and mix until thoroughly combined. Set aside.
• For the vanilla biscuits:  Preheat oven to 400°F and prepare a sheet pan with parchment paper or aluminum foil sprayed with non-stick spray.  Set aside.
• In a medium bowl, combine flour (1 ½ cups/188g), baking powder (1 tablespoon), granulated sugar (1 teaspoon/13g) and kosher salt (½ teaspoon).  Mix to combine.  Then using a pastry blender, fork or clean fingers, cut the butter (6 tablespoons/85g) into the dry ingredients until the mixture looks like coarse meal with some small pea size pieces of butter remaining.  Add the vanilla (2 teaspoons) to the half and half (½ cup/120mL) and add the mixture to the blended flour and butter mixture.  Stir just until the dough comes together.
• Turn the dough onto a lightly floured surface and knead a few times until the dough roughly comes together.  Pat the dough {with your hands} into about and 9x6 inch rectangle.  Spread the cinnamon filling over the dough as evenly as you can. Then fold the dough into thirds, like you are folding a letter and then gently press back into a 9x6 inch rectangle. Cut the dough into 6 rounds (I use a 2 ½ inch cutter) and place them on the prepared baking pan, letting them touch each other. Take the scraps and press them together to create two more cinnamon biscuits (they won't be quite as pretty as the first six, but will still taste fantastic). Sprinkle the tops with a little granulated sugar if desired.
• Bake for 12-18 minutes, until the tops are lightly golden.  Remove from the oven and allow to cool while you mix the icing.
• For the cream cheese icing: in a bowl mix the butter (1 tablespoon/14g), cream cheese (1 ounce/28g) and vanilla (½ teaspoon) until combined. Add the confectioners’ sugar (¼ cup/30g) and mix until you have a thick frosting.
• Spread the frosting over the warm biscuits. Serve and enjoy!

Notes

*The half and half can be replaced with buttermilk or milk.

**I typically forget to bring my cream cheese to room temperature, it takes a little more mixing to work into the butter, but know the cream cheese can either be room temperature or cold.

The biscuit cinnamon rolls can be prepared through step 4 and then covered and refrigerated overnight. Preheat your oven the next morning before removing the biscuits from the refrigerator and baking (we want them going into the oven cold).

These biscuit cinnamon rolls are best eaten the day they are baked.

Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.

Nutrition

Serving: 1 biscuitCalories: 275kcalCarbohydrates: 30gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 328mgPotassium: 64mgFiber: 1gSugar: 11gVitamin A: 498IUVitamin C: 0.2mgCalcium: 128mgIron: 1mg

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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