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Buttermilk Biscuit Cinnamon Rolls

Buttermilk Biscuit Cinnamon Rolls are so easy to make. You get all the flavor of cinnamon rolls, but NO yeast and NO rising needed.

Buttermilk Biscuit Cinnamon Rolls on a plate.

Instead of a yeast dough, a flaky buttermilk biscuit dough is used to make these cinnamon rolls. The buttermilk gives the cinnamon rolls tang to combine with all that sugary goodness.

Buttermilk Biscuit Dough

You make the dough for this recipe just like you would if you were making biscuits, except instead of cutting the dough with a biscuit cutter, you roll it out in a rectangle, spread softened butter on it and then sprinkle it with brown sugar and cinnamon. Then it gets rolled up and cut into 8 slices.

Buttermilk Biscuit Cinnamon Rolls in cast iron pan.

Bake The Cinnamon Rolls

The cinnamon rolls get brushed with melted butter before going in the oven and then they bake for 18 to 20 minutes.

Finish With A Buttermilk Glaze

The buttermilk glaze is a simple mixture of powdered sugar, buttermilk, and vanilla extract.

Biscuit Cinnamon Rolls Recipe Tips

Use very cold butter and buttermilk for mixing the biscuit dough.

Do not overwork the dough or it will be tough instead of light and flaky.

You can bake the cinnamon rolls in either a cast iron skillet, a cake pan, or a square baking dish.

Can be stored at room temperature.

Cinnamon Roll on a plate.

More Cinnamon Roll Recipes

Buttermilk Biscuit Cinnamon Rolls

Biscuit Cinnamon Rolls are so easy to make. You get all the flavor of cinnamon rolls, but NO yeast and NO rising needed.
PREP: 12 mins
COOK: 18 mins
SERVINGS: 8

Ingredients

  • 3 cups self-rising flour
  • 2 tablespoons granulated sugar
  • 1/2 cup cold, salted butter, cut into slivers
  • 1 cup cold whole buttermilk
  • 3 tablespoons salted butter, softened
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted salted butter

Buttermilk Glaze

  • 2 cups powdered sugar
  • 3 tablespoons buttermilk
  • 1/4 teaspoon vanilla extract

Instructions

  • Preheat oven to 450 degrees. Spray a 9 to 10-inch cast iron skillet or a cake pan with cooking spray.
  • In a large bowl, whisk together flour and granulated sugar.
    Use a pastry blender to cut the butter in until crumbly and there are no pieces larger than a pea.
  • Gently and gradually stir in the buttermilk. If mixture is too dry (ie- there are still areas of dry flour) add up to 2 more tablespoons of buttermilk.
  • Turn dough out onto a lightly floured surface and gently knead until it forms a smooth ball. Pat or roll into a 14×8-inch rectangle.
  • Spread softened butter on top of dough and then sprinkle with brown sugar and cinnamon.
  • Starting at a long end, roll dough up. Cut into 8 slices and place in prepared skillet or cake pan.
  • Bake for 18 to 20 minutes. Brush with melted butter.
    Let cool some and then drizzle with glaze.
  • Whisk together glaze ingredients in a medium bowl. Add more or less buttermilk to get desired consistency.
    Drizzle on cinnamon rolls.

Nutrition

Calories: 503kcal
Course: Breakfast, Brunch
Cuisine: Southern
Keyword: biscuits, cinnamon rolls

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Recipe adapted from Southern Cast Iron

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