Biscuit Cinnamon Rolls
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Biscuit Cinnamon Rolls
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Easy homemade biscuit cinnamon rolls with buttermilk glaze and pecans. No yeast or rising required and ready in 60 minutes. Soft and Flaky!
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Ingredients
Biscuit Dough:
- 12 tablespoons cold unsalted butter
- 2 cups all purpose flour plus additional for dusting the counter
- 2 cups white whole wheat flour or substitute all purpose flour (see recipe notes)
- 4 teaspoons baking powder I recommend aluminum free
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups cold low-fat buttermilk plus 2-3 tablespoons
Filling:
- 3 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- 3 tablespoons brown sugar light or dark
- 1 teaspoon ground cinnamon
- ¾ cup finely chopped toasted pecans divided
Buttermilk Glaze:
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons low fat buttermilk or substitute regular milk
Instructions
- Preheat the oven to 375 degrees F. Lightly coat the sides and bottom of a 9 x 13-inch baking dish with cooking spray.
- Cut the butter into small pieces, then place the pieces in the freezer while you prepare the dry ingredients.
- In a large bowl, combine the 2 cups all purpose flour, white whole wheat flour, baking powder, baking soda, and salt.
- Scatter the butter pieces over the top, then cut in the butter using your fingers or a pastry blender until the mixture resembles a coarse meal. The butter does not need to be uniform—some of the pieces may be the size of pebbles while others can be as large as your thumbnail.
- Pour 1 1/2 cups, plus 2 tablespoons of the buttermilk over the top and gently mix with a rubber spatula until the mixture just begins to come together. If the dough seems overly dry, add 1 additional tablespoon of buttermilk. It should be moist, but not sticky.
- Scrape the dough onto a lightly floured work surface and pat it flat. With a floured rolling pin, roll the dough into a 16 x 12-inch rectangle that is about 1/4-inch thick. Brush the surface of the dough with the 3 tablespoons of melted butter.
- In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon. Scatter the mixture evenly over the butter, leaving a 1/2-inch border on all sides. Sprinkle 1/2 cup of the chopped pecans on top.
- Starting with the short (12-inch) side, roll the dough up tightly into a log, patting it as you go to help seal it. Trim 1/4-inch of dough off of each end so that they are even. With a very sharp knife, cut the log into 8 equal pieces. Arrange the rolls in the prepared baking dish, spacing them evenly (they will expand when baked).
- Bake until puffed, golden brown, and flakey, about 25 to 35 minutes.
- While the rolls bake, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons buttermilk. If you desire a thinner glaze, add a little more buttermilk, until your desired consistency is reached. Drizzle over the warm rolls, then sprinkle the remaining 1/4 cup chopped pecans on top. Enjoy!
Notes
- If using all purpose flour in place of the whole wheat flour, reduce buttermilk to 1 1/2 cups, adding 1 additional tablespoon if the dough seems too dry)
- TO STORE: Biscuit Cinnamon Rolls taste best the day they are made but will last at room temperature for up to 2 days. Rewarm gently in the microwave.
- TO FREEZE: Rolls can be frozen for up to 2 months.
- TO MAKE AHEAD: Prepare through Step 5 up to 1 day in advance. Store it in the refrigerator, then when you are ready to bake, start at Step 4 (rolling the dough), then bake as directed. Another option would be to form the rolls all the way up through step 8 (before they go in the oven) and store them in the refrigerator in the baking pan for a few hours. Let the rolls stand at room temperature for about 10 minutes, then bake as directed.
Nutrition Information
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Serving
1(of 8) with glaze
Calories
596kcal
(30%)
Carbohydrates
75g
(25%)
Protein
10g
(20%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
58mg
(19%)
Potassium
399mg
(11%)
Fiber
5g
(20%)
Sugar
28g
(56%)
Vitamin A
685IU
(14%)
Vitamin C
1mg
(1%)
Calcium
188mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8rolls
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Serving | 1(of 8) with glaze | |
| Calories | 596kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 10g | 20% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Potassium | 399mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 188mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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