Flaky Buttermilk Biscuit Cinnamon Rolls {No Yeast, No Rising}
User Reviews
4.6
Flaky Buttermilk Biscuit Cinnamon Rolls {No Yeast, No Rising}
Description
Flaky Buttermilk Biscuit Cinnamon Rolls start with a biscuit dough composed of flour, sugar, baking powder, baking soda, salt, and cold butter cut into coarse crumbs. Adding buttermilk just until combined creates a tender dough that is gently patted rather than rolled to preserve flakiness. The filling mixes melted butter with brown sugar and varying amounts of cinnamon depending on preference.
After layering the filling, the dough is shaped into a roll and sliced into individual rolls baked at 400°F. The chemical leaveners cause a rise without yeast or time-consuming proofing, producing rolls with a flaky texture reminiscent of biscuits but with a cinnamon-sweet center. The icing made of powdered sugar, butter, heavy cream, and a splash of vanilla adds smooth sweetness and moisture on top.
This recipe is suitable for those wanting cinnamon rolls without the traditional yeast rising time, delivering tender, layered texture with cinnamon sugar peaks. Using cold butter and minimal handling helps achieve a flaky crumb. The icing complements the warm rolls as a finishing touch.
Using a thicker homemade buttermilk substitute (half sour cream, half milk) is recommended if making your own buttermilk solution, as straight lemon juice and milk can produce too wet a dough causing rolls to flatten.
Ingredients
BISCUITS:
- 4 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- ¾ teaspoon baking soda
- 2 ½ tablespoons baking powder
- ½ teaspoon salt
- 13 tablespoons butter very cold, salted
- 2 cups buttermilk plus a few tablespoons more, if needed
FILLING:
- 4 tablespoons butter melted, salted
- ½ cup light brown sugar
- ½ to 1 to 1 tablespoon cinnamon depending on how cinnamon-y you like them
ICING:
- ½ cup powdered sugar
- 1 tablespoon butter melted, salted
- 2 tablespoons heavy cream
- vanilla extract splash
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Combine the flour, sugar, baking soda, baking powder and salt in a bowl, or in the bowl of a food processor (you can easily do the following steps in a bowl by hand, using a pastry blender to cut in the butter). Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
- Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don’t want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together (it’s ok to have dry bits here and there).
- Scrape the dough out of the food processor or bowl onto a lightly floured counter.
- Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in thirds (see visual below), repeating three times and pressing gently to 1-inch thick after each fold. These folds, combined with the cold butter, are what help to create flaky layers.
- With a lightly floured rolling pin (or pressing quickly with your hands), roll the dough into a 1/4-inch rectangle, about 18X10 or thereabouts. Roll quickly – the more the dough is worked with and processed, the less flaky and tender the rolls will be.
- Spread the melted butter over the top. Combine the sugar and cinnamon and spread evenly over the butter.
- Start rolling up the cinnamon rolls, beginning with one long edge, rolling tightly without pulling and stretching the dough.
- Reposition the long roll until it is seam side down.
- Use a serrated knife, dental floss, or a bench knife/scraper to cut into 1- or 1 1/2-inch rolls. Tuck the loose end of each roll underneath and place an inch or so apart on the prepared baking sheet(s).
- At this point the rolls can be covered and refrigerated for up to two days. To bake immediately, bake for 12-15 minutes. If baking straight from the refrigerator, add a couple minutes to the baking time.
- Let the rolls cool for 10 minutes or so before drizzling with the icing.
- For the icing, whisk together the powdered sugar, melted butter, heavy cream and vanilla until smooth and creamy.
Notes
- A homemade buttermilk substitute of equal parts sour cream and milk is recommended for better dough consistency.
- The dough should be gently patted to preserve layers, not rolled fully flat as with traditional cinnamon rolls.
- The recipe requires no yeast or rising time, relying on baking powder and soda for leavening.
- These cinnamon rolls can be made ahead of time and baked fresh when needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Cinnamon rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1Cinnamon Roll | |
| Calories | 346kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 502mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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