Buttermilk Biscuit Cinnamon Rolls are so easy to make. You get all the flavor of cinnamon rolls, but NO yeast and NO rising needed.
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.
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.
More Cinnamon Roll Recipes
- Bisquick Cinnamon Rolls
- Bourbon Pecan Cinnamon Rolls
- Giant Cinnamon Rolls
- Sweet Potato Cinnamon Rolls
- Bacon Cinnamon Rolls
- Crock Pot Cinnamon Roll Casserole
Buttermilk Biscuit Cinnamon Rolls
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
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Recipe adapted from Southern Cast Iron
I made these and knew something was wrong when a recipe that has flour and buttermilk doesn’t call for baking powder. WHERE IS THE BAKING POWDER?! These are like hardtack and I’m sorry I didn’t trust my baker’s intuition and put in baking powder.
Ever heard of self rising flour. Try reading the recipe.