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Biscuit Cinnamon Rolls

Easy homemade biscuit cinnamon rolls with buttermilk glaze and pecans. No yeast or rising required and ready in 60 minutes. Soft and Flaky!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 rolls
Calories: 596 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Lightly coat the sides and bottom of a 9 x 13-inch baking dish with cooking spray.
  2. Cut the butter into small pieces, then place the pieces in the freezer while you prepare the dry ingredients.
  3. In a large bowl, combine the 2 cups all purpose flour, white whole wheat flour, baking powder, baking soda, and salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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). 
  9. Bake until puffed, golden brown, and flakey, about 25 to 35 minutes.
  10. 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

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

% 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.