If you’re looking for a simple cinnamon rolls recipe that requires no yeast, zero rising time, then DING DING DING—you’ve found a winner! These Cinnamon Roll Biscuits are all the yumminess of homemade cinnamon rolls, but use no yeast and no rising time. You’re going to love them!
I shared this recipe almost 10 years ago and knew it needed to be back in the spotlight with new pictures and instructions.
This was a recipe that I should have posted the second I started this blog, but I waited almost two years before I finally got around to sharing it. I held out on you peeps and it was so wrong of me (lol)! The good news is I finally did share it, but like I said, it was almost 10 years ago and I’m sure many of you don’t even know this recipe exists here on my site.
Here is the story behind these beauties. Years ago I received a package of recipe cards in the mail. You know, the kind where a company sends you a sample of their recipe cards in hopes you join their “recipe card” club, but even if you don’t the cards they send you are yours to keep.
I didn’t join their club, but I kept the recipe cards they sent me and these biscuits happened to be one of them. I have now been making these for years and we never get tired of them.
I absolutely love/adore/crave cinnamon rolls but I don’t always have the time or patience to make them. Because let’s be honest, when you’re craving a warm, gooey, loaded-with-frosting homemade cinnamon roll, you usually want it right then and there, not in three or four hours.
That is where these cinnamon roll biscuits come in really handy. They are incredibly quick and simple to make and taste absolutely fabulous!
No yeast. No rising.
Just a one and done recipe that you’re going to fall in love with.
They are simple and straight forward to make.
The dough will be shaggy and rough looking, that’s what you want.
Dump it onto a floured surface and knead it a few times and then roll/press it into a rectangle. Spread the butter on top and then sprinkle the cinnamon & sugar on (yes, forgot to snap a picture of that step).
Put them in your prepared pan and let them bake for about 20 minutes at 400 degree.
They will come out of the oven looking absolutely beautiful. . . with or without the frosting!
I’m not exaggerating when I tell you I could eat the entire pan. Cinnamon rolls are my weakness and these are too because they are just as good.
IMPORTANT TIP ABOUT MEASURING THE FLOUR:
I will be honest, 90% of the time when I am baking, I just scoop my flour and give the measuring cup little shake. With that being said, I do measure the “correct” way if a recipe specifically says to For this recipe please measure your flour correctly! Fluff up the flour first and then spoon it into your measure cup and then scrape a knife across the top of the measure cup to level the flour.
Here is what you will need:
- baking powder
- baking soda
- vegetable oil
The original recipe didn’t call for frosting, but I of course had to add it. Feel free to leave it off, but I highly suggest you don’t!
Remember, the next time you are craving cinnamon rolls but don’t have the time to make them, these cinnamon roll biscuits will absolutely satisfy that craving. These are best served warm, so if you have any leftover, pop one in the microwave for about 15 seconds.
Make these and thank me later.Print
Cinnamon Roll Biscuits
- Total Time: 30 minutes
- Yield: 8 to 9 rolls 1x
These Cinnamon Roll Biscuits are all the yumminess of homemade cinnamon rolls, but use no yeast and have no rising time. ♡
- 2 cups flour (fluffed, spooned in and leveled off)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/4 teaspoon baking soda
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 6 tablespoons butter, softened (almost melted)
- 2/3 cup granulated sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter, softened
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 3 to 5 tablespoons cream or half & half (depending on the consistency you like)
- Preheat oven to 400 degrees.
- Combine flour, baking powder, salt and baking soda in a medium bowl and mix well.
- In a small bowl whisk together the oil and buttermilk. Add to the flour mixture and stir until just combined.
- Knead the dough on a lightly floured surface until just smooth. Roll dough into a 15 x 8-inch rectangle.
- Spread the butter oven the dough. Mix the sugar and cinnamon together and sprinkle generously over the butter. Roll up jelly roll style starting with the long side. Pinch the seam to seal.
- Cut into 8 or 9 equal slices (about 1 1/2 to 2 inches). Place in a greased 9-inch round pan (or you can use a small cookie sheet type pan) cut side up, flatten slightly with your palm.
- Bake until lightly browned 18-22 minutes or until they start to turn golden brown on the edges.
- Frost while still warm.
- In a small bowl, beat softened butter until light and fluffy, 30 seconds to 1 minute. Add powdered sugar, 1 teaspoon of milk or cream, vanilla extract, and salt.
- Beat until smooth. Add up to 2 additional teaspoons of milk until frosting reaches your desired consistency.
- Sometimes I make these in my food processor by pulsing the dry ingredients and then adding the oil and buttermilk with the food processor running, mixing it just until the dough comes together.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: Breads
Originally posted September 27, 2013
Kim Halls says
I can’t seem to find the buttercream frosting recipe. When I click on it nothing happens.
Hi Kim. I didn’t post a buttercream recipe, you can just use your favorite buttercream recipe if you have one. If not, for these biscuits I usually do about a 1/2 stick butter, 1 tsp. vanilla, 3-4 Tbsp. of cream and about 2 to 2 1/2 cups of powdered sugar.
Some Sunday afternoons I love to make some sort of breakfast type dinner. I love to try new recipes and I figured Jodi would have a good one for me today… and you sure did! I usually prefer a good doughy cinnamon roll with yeast but this biscuit recipe had me at 20 min prep and I had to try it. Well, I probably found our new favorite! Flaky crispy yumminess!
Brooke I’m so glad you guys loved them. I love how quick they come together and they are so delicious! Thanks for leaving a comment.
Made these for Easter morning and they are so delicious, buttery, sugary perfect!
Hi Jodi, can’t wait to try your recipe. Is the last ingredient before the filling the buttermilk. It only shows 3/4 cup and no ingredient. I’m glad this recipe doesn’t contain eggs because my nephew is allergic to eggs so he’ll be able to eat this.
Hi Cheryl, yes it’s buttermilk. So sorry about that! So glad you caught that. These biscuits are so good! I hope you love them as much as we do!