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    You are in: Home / Recipes / Cinnamon Biscuit Rolls Recipe
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    Cinnamon Biscuit Rolls

    Cinnamon Biscuit Rolls. Photo by Calee

    1/3 Photos of Cinnamon Biscuit Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Calee's Note:

    Very good cinnamon rolls made with biscuit dough with a hint of yeast.

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    Units: US | Metric

    Biscuit dough

    Filling for cinnamon rolls


    1. 1
      Dissolve yeast, 1/4 cup warm water, 1/2 tsp sugar in a small measuring cup, let sit for 10 minutes.
    2. 2
      In food processor mix together flour, brown sugar, baking powder, baking soda, salt, 1/2 cup butter. Pulse until a fine crumb forms.
    3. 3
      Transfer to mixing bowl, add yeast mixture and buttermilk.
    4. 4
      Mix just until form a ball, turn out onto a floured surface. Knead 8 times, do not over knead or dough will be tough.
    5. 5
      On a lightly floured board. Roll into a 18x6 inch rectangle.
    6. 6
      Spread with softened butter sprinkle brown sugar over surface then sprinkle with cinnamon (if using the ground pecans, top next).
    7. 7
      Roll up like you would a jelly roll, cut into 12 equal parts.
    8. 8
      Place rolls into a muffin cup baking pan lined with paper cups.
    9. 9
      Bake at 400°F for 15-18 minutes.
    10. 10
      Let cool in pan for 5 minutes before moving to cooling rack.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on August 11, 2010


      I've made these so many times.. texture is like a biscuit, and great flavor.

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    • on October 22, 2007


      Review my Recipe Tag 2007 ~ Had a bit of a time with these just as the previous reviewer. I think the amount of flour should be somewhat increased, maybe to 2 3/4 cups. The dough was sticking to everything and spreading the butter was a tough job. As my pecan jar was empty, I used walnuts instead. I also added a 1/2 tsp. nutmeg and about 2 tablespoons brandy-soaked raisins into the filling. I did like the idea of not having to let it rise. Baking time was 15 minutes for me. Thanks calee!

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    • on October 15, 2007


      These are _heavenly_ rolls! The taste and light texture are simply wonderful! I made just as written, omitting the nuts for dietary reasons. My dough was _very_ soft so a good deal of bench flour was required to keep it from sticking to my board and my hands. With the soft dough, spreading butter was difficult-to-impossible so I ended up melting the butter and brushing it on. Convection baking time was was a mere 12 minutes. Just for grins, I made a simple glaze using gingerbread flavored liquid coffee creamer and confectioners sugar. I can see using the biscuit recipe spread with herbed butter for a savory dinner roll. To whomever is reading this review - add this recipe to your "must try" list. You won't regret it!

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    Read All Reviews (5)


    Nutritional Facts for Cinnamon Biscuit Rolls

    Serving Size: 1 (1138 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 298.1
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 8.2 g
    Cholesterol 34.7 mg
    Sodium 316.0 mg
    Total Carbohydrate 41.9 g
    Dietary Fiber 1.1 g
    Sugars 21.1 g
    Protein 3.7 g

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