Biscuit Cinnamon Rolls
- 30m Prep Time
- 25m Cook Time
- 55m Ready In
Quick and easy cinnamon rolls made from biscuit dough, with a brown sugar-cinnamon filling and cream cheese frosting. Ready in under an hour.
Ingredients
- 177 ml dark brown sugar packed
- 59.1 ml granulated sugar
- 14.8 ml ground cinnamon
- 2.46 ml kosher salt
- 1.23 ml ground cloves
- 14.8 ml butter melted
- 113 g cream cheese at room temperature
- 237 ml confectioners' sugar sifted
- 29.6 ml buttermilk
- 4.93 ml vanilla extract
- kosher salt
- 1.54 L flour
- 44.4 ml sugar
- 29.6 ml baking powder
- 9.86 ml baking powder
- 14.8 ml kosher salt
- 7.39 ml baking soda
- 355 ml unsalted butter diced and chilled
- 710 ml buttermilk chilled
- 29.6 ml butter melted
Nutrition (per serving, estimated)
Estimated based off 16 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 307 mg
- Iron: 3.68 mg
- Magnesium: 25.3 mg
- Phosphorus: 221 mg
- Potassium: 197 mg
- Zinc: 0.85 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml granulated sugar
- 14.8 ml ground cinnamon
- 2.46 ml kosher salt
- 1.23 ml ground cloves
- 29.6 ml buttermilk
- 4.93 ml vanilla extract
- kosher salt
- 1.54 L flour
- 44.4 ml sugar
- 29.6 ml baking powder
- 9.86 ml baking powder
- 14.8 ml kosher salt
- 7.39 ml baking soda
Prepare
- 177 ml dark brown sugar, packed
- Melt 14.8 ml butter
- 113 g cream cheese, at room temperature
- 237 ml confectioners' sugar, sifted
- 355 ml unsalted butter, diced and chilled
- 710 ml buttermilk, chilled
- Melt 29.6 ml butter
Let's Cook
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Step 1.
In a large bowl, stir together ¾ cup packed dark brown sugar, ¼ cup granulated sugar, 1 tablespoon ground cinnamon, ½ teaspoon kosher salt, and ¼ teaspoon ground cloves. Stir in 1 tablespoon melted butter until the mixture resembles wet sand; add a bit more melted butter if needed. Set aside.
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Step 2.
In the bowl of a stand mixer fitted with the paddle attachment, beat 4 ounces room-temperature cream cheese on medium speed until very smooth and no lumps remain. Mix in 1 cup sifted confectioners' sugar, then 2 tablespoons buttermilk, 1 teaspoon vanilla extract, and a pinch of kosher salt. Scrape down the bowl with a rubber spatula and mix again until smooth. Transfer the frosting to a small bowl and set aside at room temperature.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, mix 6½ cups flour, 3 tablespoons sugar, 2 tablespoons plus 2 teaspoons baking powder, 1 tablespoon kosher salt, and 1½ teaspoons baking soda on low speed until combined. Increase speed to medium-low and mix in 1½ cups (3 sticks) diced chilled unsalted butter until the butter pieces are the size of small peas. With the mixer running, add 3 cups chilled buttermilk and mix just until blended; the dough will be shaggy with some dry bits. Do not overmix.
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Step 4.
Preheat the oven to 450°F.
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Step 5.
Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll it into a 12-by-6-inch rectangle about ½ inch thick. Brush the dough all over with 2 tablespoons melted butter, then sprinkle the cinnamon-sugar filling evenly over the dough, leaving a 1-inch border along one long edge. Using a bench scraper or your hands, gently roll up the dough from the long side into a tight log. Trim ½ inch off each end, then cut the log into 1½-inch-thick slices to make 10 to 12 rolls. Arrange the rolls cut side down on a baking sheet.
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Step 6.
Right before baking, reduce the oven temperature to 425°F. Bake the rolls until puffed and golden brown on top, 22 to 25 minutes, rotating the baking sheet halfway through.
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Step 7.
Let the rolls cool completely on the baking sheet, then frost them using a butter knife or offset spatula. Serve immediately, or gently rewarm in a 200°F oven if serving later.