Biscuit Cinnamon Rolls

6 servings


25 minutes

active time

41 minutes

total time


Filling Ingredients

  • 0.25-0.5 cup salted butter (almost melted)

  • 0.5 cup packed brown sugar

  • 1 tablespoons cinnamon

Dough Ingredients

  • 2 cups all-purpose flour (250g)

  • 1 Tablespoon baking powder

  • 1 Tablespoon granulated sugar

  • 1 teaspoon salt

  • 6 Tablespoons unsalted butter (very cold, 85g, unsalted European butter is ideal, but not required)

  • ¾ cup whole milk¹ (177ml buttermilk or 2% milk will also work)

Icing Ingredients

  • ¼ cup unsalted butter, softened i.e. ½ stick

  • 2 cups powdered sugar

  • 2 teaspoons vanilla extract

  • 2-4 tablespoons milk add 1 tablespoon at a time until it's the consistency you want

  • Pinch of salt


Filling Instructions

  1. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside

Dough Instructions

  1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.

  2. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

  3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

  4. Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.

  5. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.

  6. Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).

  7. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.

  8. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.

  9. Sprinkle a pastry mat or work surface generously with flour. Turn out the dough onto the surface and sprinkle the top of the dough with additional flour.

  10. Flour a rolling pin and roll the dough to about 0.5” thick in a 18x12" rectangle. (the size of the rectangle can vary…it does not have to be exact!)

  11. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.

  12. Starting on the long side, roll the dough up tightly jelly roll style.

  13. Cut into 1” slices and place in a greased baking pan.

  14. Bake on 425F for 16 minutes or until tops are beginning to just turn lightly golden brown.

Icing Instructions

While cinnamon rolls are baking…

  1. Add softened unsalted butter, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl.

  2. Use a hand or stand mixer to mix until combined (about 30-60 seconds), a whisk works fine too. Add milk one teaspoon at a time until it's the consistency you desire.

  3. Once cinnamon rolls are out of the oven, pour over slightly cooled cinnamon rolls and enjoy!


The main reason for creating this recipe is because most cinnamon roll recipes are yeasted dough that often require long resting / rising times. This requires no rising time and is pretty straightforward.

Other Notes

  • When I use 2% milk I often put a little more grated butter into the dough

  • I use salted butter when I don’t have unsalted on hand - I’ve never noticed a difference


Serving Size

1 cinnamon roll


403 kcal

Total Fat

19 g

Saturated Fat

12 g

Unsaturated Fat

1 g

Trans Fat



48 mg


439 mg

Total Carbohydrate

55 g

Dietary Fiber

2 g

Total Sugars

4 g


6 g

6 servings


25 minutes

active time

41 minutes

total time
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