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Cinnamon Biscuit Rolls

Easy Cinnamon Biscuit Rolls are made quick bread style so no yeast is required. Soft and fluffy on the inside with a golden-crisp crust, these biscuits are bursting with cinnamon, pecans and brown sugar and drizzled with a cream cheese icing.

Servings 8

Ingredients

Cinnamon Pecan Filling

  • ¾ cup lightly packed brown sugar
  • ¼ cup granulated sugar
  • 3 teaspoons cinnamon
  • ½ cup pecans, roughly chopped
  • 1 tablespoon butter, melted (plus more butter for rolls – see below)

Biscuit Rolls

  • 2 ¼ cups all purpose flour (plus up to ¼ cup more for kneading)
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 6 tablespoons butter, melted (divided into 3 portions of 2 tablespoons each)

Cream Cheese Icing

  • 2 tablespoons cream cheese
  • 3 tablespoons milk, possibly more
  • 1 teaspoon pure vanilla extract
  • 1 cup icing sugar

Instructions

  1. Preheat oven to 375 degrees F. Grease a 9” round baking pan or baking dish and line the bottom with parchment paper.

  2. For the Cinnamon Pecan Filling: In a small bowl mix brown sugar, ¼ cup granulated sugar, cinnamon, pecans and 1 tablespoon melted butter. Combine until the mixture resembles wet sand. Set aside.

  3. For the Rolls: In a large bowl mix together 2 ¼ cups flour, 2 tablespoons granulated sugar, baking powder, baking soda and salt. In a small bowl or cup, whisk the buttermilk and 2 tablespoons of the melted butter.

  4. Add buttermilk mixture to the flour mixture and stir with a spatula until all the flour is absorbed. The dough will be damp and shaggy. Turn the dough onto a floured work surface and gently knead while sprinkling with additional flour, as needed, until smooth. The dough should become soft and less sticky.

  5. On a lightly floured work surface, roll out the dough to approximately a 9” x 12” rectangle with the 12” side in front of you.

  6. Brush the rectangle edge to edge with 2 tablespoons of the melted butter. Sprinkle evenly with the cinnamon pecan filling, leaving a ½” border around all sides. Lightly press the filling into the dough. Starting at the 12” wide side, roll up the dough, away from you, pressing lightly to form a 12” wide log.

  7. With the log seam side down, slice the roll into 8 equal pieces. Gently place each roll spiral side down, into the prepared pan. The rolls should be slightly butting each other (they will puff up when baked). Brush tops generously with the remaining 2 tablespoons melted butter, allowing some to drip down the sides.

  8. Bake until golden brown, 22 - 25 minutes. Transfer to a wire rack and let cool for 10 minutes.

  9. For the Cream Cheese-Infused Icing: Meanwhile, into a medium microwaveable bowl, add the cream cheese and milk. Place in microwave for 20 seconds or a little longer, until the cheese has melted. Whisk until smooth. Add the vanilla and icing sugar and stir until completely smooth. If necessary add a little more milk to loosen the icing. It should be thick but pourable.

  10. Drizzle warm rolls with the cream cheese icing allowing some to drip down the sides. To serve tear the buns apart to separate. If desired drizzle more icing on each serving.