Cinnamon Biscuit Rolls

"Just as good as regular cinnamon rolls, but without the hassle of creating a yeast dough first! Uses a mouthwatering homemade biscuit dough as your cinnamon roll base. There's lots of gooey filling, and a scrumptious vanilla glaze for on top. This is now one of my favorite recipes! I'm going to make it the next time I have friends over. I can't wait to hear what some other Zaar'ers think! I found a recipe similar to this one at, but I've changed it. Enjoy a delicious treat!"
photo by Michelle C. photo by Michelle C.
photo by Michelle C.
photo by Trail Girl photo by Trail Girl
photo by Momma21 photo by Momma21
photo by Momma21 photo by Momma21
Ready In:
12 cinnamon rolls




  • Generously grease an 8x11 or 9x13 inch baking pan with butter.
  • Cream 1/3 cup butter or margarine with the brown sugar and cinnamon.
  • In a large bowl, combine flour, sugar, baking powder, and salt.
  • Cut in 1/4 cup butter or margarine until crumbly.
  • Make a well in center of dry ingredients.
  • Add cold milk all at once.
  • Stir to form a soft dough.
  • Turn dough out onto a lightly floured board.
  • Knead 8 times- do NOT overknead!
  • (This will make the biscuit dough tough.) Roll dough into rectangle about 12 inches long and 6 inches wide.
  • Spread the cinnamon, sugar and butter mixture over the entire surface of the dough.
  • Roll up as you would a jelly roll.
  • Mark, and then cut 12 slices with a serrated knife.
  • Place in greased pan.
  • Rolls will touch slightly.
  • Bake at 400 degrees for 20-25 minutes or until golden brown and bubbling.
  • Turn out onto a wire rack to cool.
  • (Line underneath the rack with paper towels to catch the gooey drippings).
  • Combine the confectioners' sugar with the vanilla, and then add enough milk to make a thin glaze.
  • Drizzle this over the rolls while still warm.
  • Eat with a cup of tea or coffee and expect rave reviews from friends and family!

Questions & Replies

  1. Great recipe but all way tooo much sugar 1/4 cup brown sugar would be perfect.
  2. Can you freeze these like homemade freezer biscuits?


  1. these are so yummy! i had to add almost 1/2 cup more flour as the dough was very sticky and i didn't make the glaze because it would have been too sweet for my taste. they were easy and fast and we gobbled them up over coffee with friends, this is definately a new family favourite.
  2. Excellant as an quick option to yeast cinnamon buns or coffee cake. Best warm but still yummy at any temperature.I'll be sharing this recipe with my family and friends. I also added more flour. Definitely do not need the glaze. Earth in TB
  3. How this recipe got 5 stars is unbelievable. The wet to dry ratio is way off. The dough is as wet as a drop biscuit dough. Complete waste of ingredients don't bother. Can any hack post a recipe on this site and get 5 stars, seems like it.
  4. These are way too salty and metallic. Use 1/2 to 1/4 tsp salt (not 1 tsp salt ) and 2 tsp baking powder (not 4). Sour your milk with either 1Tsp vinegar or 1 Tsp lemon juice and let stand for 5min. Some recipes use buttermilk but the sour milk is a good substitute. Otherwise the recipe will work out
  5. OMG! These are delicious! I honestly didn't think they were going to turn out. I followed another posts advice and added 1/2 cup more flour and my dough seemed too dry but they are great! I will say that I wish I would've spread the sugar filling out thinner and more evenly. Also, when making the glaze I only add 2 Tlbs of milk. Great recipe! No more store bought cinnamon rolls.


  1. I would use 1/2 the brown sugar. These are awesome,


I'm a freelance writer who writes a syndicated newspaper column, and LOVES to cook and experiment with traditional and non-food recipes! More about me at
View Full Profile

Find More Recipes