30-Minute Cinnamon Roll Biscuits

These cinnamon roll biscuits deliver buttery swirls and a vanilla drizzle in half an hour flat. You stir together a quick biscuit dough, roll it up with brown sugar and cinnamon, and let the oven do the rest.

No yeast, no rise time, and zero stress. They bake up with tender middles and crisp, caramelized edges, the kind of breakfast treat that feels slow Sunday fancy on a busy Tuesday.

Why These Biscuits Win Over Regular Cinnamon Rolls

I turn to these when a cinnamon roll craving hits but the clock does not agree. The biscuit base is forgiving and predictable, so the results are the same every time you make them.

Inside, you get a soft, flaky crumb laced with warm cinnamon. The swirl stays distinct, and the bottoms get just enough of a buttery crunch to keep things interesting.

Topped with that simple powdered sugar icing, they taste like the real deal but go from bowl to table faster than you can decide what to watch on TV.

Ingredients

• 2 cups all-purpose flour: spooned and leveled so the dough does not turn dry
• 1/4 cup granulated sugar: adds a touch of sweetness to the biscuit itself
• 1 tbsp baking powder: for a good lift
• 1/2 tsp salt: fine sea salt or kosher salt both work
• 1/2 cup cold unsalted butter: cut into small cubes, the colder the better
• 3/4 cup cold buttermilk: plus a little extra for brushing; see Notes for a quick sub
• 1/4 cup softened butter: for the cinnamon filling
• 1/2 cup packed brown sugar: light or dark both do the job
• 1 1/2 tbsp ground cinnamon: use what you have, fresh is nice
• 1/2 cup powdered sugar: for the icing
• 1 to 2 tbsp milk: to thin the icing to a drizzle
• 1/2 tsp vanilla extract: rounds out the icing

Variations / Substitutions

• Use whole wheat flour: swap up to half the all-purpose for a nuttier bite; the biscuits will be a little denser.
• Add a pinch of nutmeg or cardamom: stir it into the cinnamon sugar for a warmer spice note.
• Make them dairy-free: use a good plant-based butter stick and oat milk with a squeeze of lemon in place of buttermilk. The icing works with water or non-dairy milk.
• Spike the icing: a tablespoon of maple syrup instead of vanilla brings a cozy fall depth.

If you love simple, unfussy baking, Classic Buttermilk Biscuits are another one to keep in your back pocket.

How to Make Cinnamon Roll Biscuits

Step 1: Make the Biscuit Dough

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk the 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Drop in the 1/2 cup cold butter cubes, then cut them in with a pastry blender or your fingertips until the mixture looks like coarse crumbs with pea-sized butter bits.

Pour the 3/4 cup cold buttermilk over the flour mixture and stir with a fork just until the dough starts to clump. Stop the second it holds together, a few dry streaks are fine. Overworking it now will make the biscuits tough.

Step 2: Roll and Fill the Dough

Dust your counter lightly with flour and turn the dough out. Gently pat or roll it into a rectangle about 10 by 14 inches and roughly 1/2 inch thick. Spread the 1/4 cup softened butter all over the surface, leaving a narrow border along one long side.

Mix the 1/2 cup brown sugar and 1 1/2 tbsp cinnamon, then sprinkle it evenly over the butter. Pat it down lightly so the filling stays put when you roll. A little sugar may spill out later, and that is fine.

Step 3: Slice into Swirls

Starting from the long side opposite the bare border, roll the dough up tightly into a log. Pinch the seam to seal it shut. Grab a sharp serrated knife and saw gently through the log to make 8 even rounds.

Set the rounds cut side down on the baking sheet, about 2 inches apart. The swirls might look a little messy now, but they will set up beautifully in the oven. Tuck any loose filling back onto the tops.

Step 4: Bake Until Golden

Brush the tops lightly with a little extra buttermilk. Slide the sheet into the oven and bake for 12 to 15 minutes, until the biscuits are puffed and the tops are a deep, burnished gold.

The cinnamon smell will hit you first, then you will see the caramelized edges. Let the biscuits rest on the pan for about 5 minutes before you sauce them up.

Step 5: Drizzle with Icing

Whisk the 1/2 cup powdered sugar, 1 tbsp of the milk, and 1/2 tsp vanilla in a small bowl. Add more milk a few drops at a time until the icing falls from the spoon in a thick, steady ribbon.

Spoon the icing over the warm biscuits and let it pool into the swirls and run down the sides. Serve them while they are still warm.

Tips for the Flakiest Cinnamon Roll Biscuits

• Keep it cold.: Pop the butter cubes in the freezer for 10 minutes before you start. Cold butter hits the hot oven and creates steam, which equals flaky layers.
• Saw, do not squish.: Use a serrated knife and a gentle sawing motion to slice the log. Pressing down will flatten the swirl and squeeze out the filling.
• Freeze for later.: Assemble and cut the biscuits, then freeze them on a sheet until solid. Store in a bag and bake straight from the freezer, adding 2 to 3 minutes to the bake time.
• Check your oven.: Some run hot. Start checking at the 11 minute mark and pull them when the tops are deeply golden, not pale.

Oven hot spots can shift bake times a little. Here is a rough guide.

Storing and Reheating Leftovers

• Refrigerate: Cooled biscuits keep in an airtight container for up to 3 days.
• Reheat: A 300°F oven for 5 to 7 minutes revives the crisp edges. A quick microwave works too, but the icing will melt, so you may want to add a fresh drizzle.
• Serve Cold: They are still tasty at room temperature, though the texture is softer.

Frequently Asked Questions

Can I use a cream cheese icing instead?

Yes. Beat 2 oz softened cream cheese with 1/2 cup powdered sugar and a splash of milk until smooth. Spread it on instead of drizzling.

Can I make these gluten-free?

You can. Use a 1:1 gluten-free flour blend that includes xanthan gum. The biscuits will be a bit more crumbly, but the swirl holds together.

What if I do not own a serrated knife?

Unflavored dental floss is the cleanest trick. Slide a length under the log, cross the ends, and pull to cut through without squashing a single layer.

Can I make mini biscuits?

Sure. Slice the log into 12 pieces, arrange them on the sheet, and bake for 10 to 12 minutes. Keep an eye on them after 9 minutes.

Cinnamon Roll Biscuits Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1/4 cup softened butter
• 1/2 cup packed brown sugar
• 1 1/2 tbsp ground cinnamon
• 1/2 cup powdered sugar
• 1 to 2 tbsp milk
• 1/2 tsp vanilla extract

Method

 

1. Preheat oven to 425°F and line a baking sheet with parchment. In a bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until pea-sized crumbs form. Stir in buttermilk until dough just comes together.
2. On a floured surface, pat dough into a 10×14-inch rectangle. Spread softened butter over the dough, leaving a bare border on one long side. Mix brown sugar and cinnamon, then sprinkle evenly over the butter and press lightly.
3. Roll up tightly from the long side opposite the border. Pinch the seam. With a serrated knife, saw the log into 8 rounds. Place cut side down on the sheet.
4. Brush tops with extra buttermilk. Bake 12 to 15 minutes until deep golden. Cool on the pan 5 minutes.
5. Whisk powdered sugar, 1 tbsp milk, and vanilla. Thin with more milk as needed. Drizzle over warm biscuits and serve.

Notes

If you do not have buttermilk, stir 1 tsp white vinegar or lemon juice into 3/4 cup regular milk and let it sit for 5 minutes. These are best warm but hold well for a few hours at room temperature.