Cinnamon Roll Biscuits
User Reviews
5
Cinnamon Roll Biscuits
Description
This recipe uses a blend of all-purpose and cake flour to create a biscuit dough that is softer and less dense than typical biscuits. Frozen butter and cold cream cheese are cut into the flour mixture to form flakes, contributing to a tender, layered crumb once baked. The dough is gently rolled, folded in thirds multiple times, and refrigerated to develop layers similar to laminated doughs.
After chilling, the dough is rolled out into a rectangle and spread with a cinnamon-sugar-nutmeg mixture made from softened butter, light brown sugar, cinnamon, and ground nutmeg. The dough is then tightly rolled into a log and cut into individual biscuits. Baking at 350°F yields golden, tender rolls with swirls of sweet cinnamon filling.
The biscuits are topped with a cream cheese frosting made from softened cream cheese, butter, powdered sugar, and vanilla extract. The frosting adds richness and balances the cinnamon spices with creamy sweetness.
These cinnamon roll biscuits merge the flaky texture of biscuits with the familiar cinnamon roll flavor profile and frosting, suitable for breakfast or snack occasions. Make-ahead and freezing instructions make them convenient to prepare in advance or preserve leftovers.
Ingredients
- 2 cups all-purpose flour
- 2 cups cake flour
- 1 1/2 Tablespoons granulated sugar
- 2 Tablespoons baking powder
- 1 ½ teaspoons kosher salt
- ½ cup butter frozen, unsalted
- 4 oz cream cheese , cold, cut into pieces
- 1 1/2 cups buttermilk
Cinnamon Filling:
- 5 Tablespoons butter softened, unsalted
- 1/4 cup light brown sugar
- 2 Tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Cream Cheese Frosting:
- 4 oz cream cheese , softened
- 4 Tablespoons butter softened, unsalted
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F.
- For the Biscuits: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 1/2 cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.
- Fold Dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.
- Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.
- Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12x16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.
- Bake: Place biscuits in a metal 9x13'' baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.
- Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy.
Notes
- Cake flour contributes to a softer biscuit texture but all-purpose flour can be used if necessary.
- Both biscuit dough and unbaked cinnamon roll biscuits can be refrigerated for up to 24 hours before baking.
- The dough freezes well for up to 3 months; thaw completely in the refrigerator before baking.
- Fully baked biscuits also freeze well up to 3 months stored airtight; reheat gently before serving.
- This recipe is inspired by traditional Southern-style biscuits with a sweet cinnamon roll filling and cream cheese topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Calories | 622kcal | 31% |
| Carbohydrates | 75g | 25% |
| Protein | 9g | 18% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 798mg | 33% |
| Potassium | 169mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 1076IU | 22% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 265mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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