On-The-Go Cinnamon Biscuit Rolls

On-The-Go Cinnamon Biscuit Rolls created by Calee

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

Ready In:



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

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  1. Vicki G.
    I've made these so many times.. texture is like a biscuit, and great flavor.
  2. CulinaryQueen
    On-The-Go Cinnamon Biscuit Rolls Created by CulinaryQueen
  3. CulinaryQueen
    On-The-Go Cinnamon Biscuit Rolls Created by CulinaryQueen
  4. CulinaryQueen
    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!
  5. SusieQusie
    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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