5 from 87 votes
Cinnamon Roll Biscuits
Cinnamon Roll Biscuits are tender, flaky biscuits layered with a spiced cinnamon, brown sugar, and nutmeg filling. The dough combines all-purpose and cake flour with cold butter and cream cheese for a soft, light texture. The dough is rolled and folded multiple times to create layers, then shaped into rolls and baked. Finished with a smooth cream cheese frosting, these biscuits offer a sweet twist on traditional biscuits with the flavors of cinnamon rolls.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings:
9
Calories:
622 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 622
% 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.