Let me introduce you to my absolute favorite morning treat: the No-Yeast Cinnamon Roll Biscuits Recipe. These beauties are like cinnamon rolls met biscuits for a warm, flaky hug – but without the fuss of yeast or long rising times. If you’ve ever wanted that cozy, cinnamon sugar goodness on a busy morning, this recipe will totally be your new go-to.

What makes these biscuits extra special is how quickly you can whip them up and still get that tender, buttery texture with just a hint of cinnamon magic. They come together in under 30 minutes, which means you won’t have to plan hours ahead — perfect for lazy weekend breakfasts or even last-minute guests stopping by.

Ingredients You’ll Need

The ingredients are simple, familiar, and work beautifully together to create that classic cinnamon roll flavor in biscuit form. Keep a good-quality butter and fresh spices on hand for the best results!

All-purpose flour: I prefer spooning and leveling the flour for accuracy—too much can make the dough tough.
Granulated sugar: Adds just the right amount of sweetness to the dough base.
Baking powder: The main leavening agent that helps biscuits rise quickly.
Baking soda: Works with the buttermilk for tender, fluffy biscuits.
Salt: Enhances all the flavors; don’t skip it!
Large egg: Adds structure and moisture to the dough.
Cold buttermilk: The acidity tenderizes the dough and reacts with baking soda for a great rise.
Unsalted butter (melted & softened): For a rich, flaky biscuit texture.
Additional softened butter (for filling): This is the secret to that gooey cinnamon swirl.
Light or dark brown sugar: I like dark brown sugar for a deeper molasses flavor in the filling.
Ground cinnamon: Of course—the star spice for that comforting smell and taste!
Full-fat cream cheese: For the luscious cream cheese icing that takes these biscuits over the top.
Softened butter (for icing): Helps create a smooth, creamy frosting.
Confectioners’ sugar: For sweetening and thickening the icing to perfection.
Pure vanilla extract: Adds a warm, sweet aroma to the icing that pairs beautifully with the cinnamon.

Variations

I love how adaptable this No-Yeast Cinnamon Roll Biscuits Recipe is—you can really make it your own depending on what you have or your cravings. Don’t hesitate to tweak the filling or try different add-ins.

Variation: For a nutty crunch, sprinkle chopped pecans or walnuts over the cinnamon sugar filling before rolling. I once added toasted walnuts and it instantly became a family favorite!
Variation: Use maple syrup instead of cream cheese icing for a lighter touch—especially great if you’re serving a crowd that prefers something less rich.
Variation: Swap out buttermilk for plain yogurt mixed with a splash of milk if you don’t have buttermilk on hand. It worked beautifully when I forgot to buy buttermilk one time!
Variation: Gluten-free flour blend can stand in well if you prefer gluten-free. Just keep an eye on dough consistency as it might need a bit more liquid.

How to Make No-Yeast Cinnamon Roll Biscuits Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. I always take a moment here to make sure everything’s evenly mixed—this is key to biscuits that rise uniformly without weird pockets of baking powder.

Step 2: Combine Wet Ingredients and Form the Dough

In a separate bowl, beat the egg with cold buttermilk and melted butter. Pour the wet ingredients into the dry and stir gently until everything just comes together. Don’t overmix – the dough should be slightly sticky but manageable. Overworking it will make your biscuits tough, so a light hand here is your best friend.

Step 3: Roll Out and Add the Filling

Lightly flour your surface and roll the dough into a roughly 12×8-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon and brown sugar mixture on top. This is where the cinnamon roll magic really starts to happen—don’t skimp on that sugar and spice blend!

Step 4: Roll, Slice, and Bake

Carefully roll the dough into a log, starting from the longer side, to create those beautiful spirals. Slice into 8 pieces and place them cut side up in a prepared baking dish. Bake in a preheated 375°F (190°C) oven for 18-22 minutes or until golden brown and puffed up. The smell filling your kitchen will be pure comfort!

Step 5: Make the Cream Cheese Icing

While the biscuits bake, beat together cream cheese, softened butter, confectioners’ sugar, and vanilla extract until smooth and creamy. Once the biscuits are slightly cooled (but still warm), spread the icing over them so it melts into those soft swirls – trust me, this step is everything.

How to Serve No-Yeast Cinnamon Roll Biscuits Recipe

A black muffin tray with nine cinnamon rolls is shown from above on a white marbled surface. On the left side, the cinnamon rolls are raw, with a pale dough base and swirled brown cinnamon sugar filling visible in each roll, each one layered in spirals about three to four layers thick. On the right side, the same rolls are baked, with a light golden-brown crust on the dough and darker brown cinnamon filling lines making the spiral pattern clear. The rolls have puffed up slightly, with a soft texture and some deeper brown spots where the cinnamon sugar caramelized. The tray edges show some light reflections, enhancing the contrast between the dark black tray and the rolls. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple—just an extra dusting of cinnamon or a handful of pecans on top adds a nice touch. Sometimes, I toss on a few fresh berries if I want a little pop of color and freshness.

Side Dishes

These biscuits pair wonderfully with hot coffee or tea and a side of scrambled eggs or crispy bacon. I sometimes make a fruit salad to balance the sweetness—it’s a great combo if you’re serving brunch with friends.

Creative Ways to Present

For special occasions, I love placing the biscuits in a circle or a spiral on a platter, almost like a cinnamon roll wreath. You can drizzle extra icing decoratively or even add edible flowers or fresh mint leaves on top for a fancy brunch spread.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temperature for up to 2 days. If it’s warmer, I pop them in the fridge to prevent them from drying out. To keep the icing creamy, I like spreading a bit of extra cream cheese frosting on leftovers before storing.

Freezing

If you want to freeze these, I recommend freezing the unbaked rolled-and-sliced biscuits on a baking sheet first, then transferring them to a freezer-safe bag. When you want them, just bake straight from frozen, adding a few minutes more baking time. This trick saved me more than once for quick weekend breakfasts!

Reheating

Reheat leftovers in a warm oven at 300°F (150°C) for about 10 minutes to regain that fresh-baked softness. Microwaving works too but can make them a bit soggy if you’re not careful. I like adding a tiny dab of butter on top before reheating to keep them moist.

FAQs

Can I make the No-Yeast Cinnamon Roll Biscuits Recipe vegan?

Absolutely! Swap the butter for a plant-based alternative, use almond milk with a teaspoon of vinegar instead of buttermilk, and replace the egg with a flax or chia egg. The texture will be slightly different but still deliciously tender.
Why does this recipe use baking soda if there’s no yeast?

Baking soda acts as the leavening agent in this recipe, reacting with the acidity from the buttermilk to produce carbon dioxide bubbles. This helps the biscuits rise and become fluffy without the need for yeast or long proofing times.
Can I prepare the dough ahead of time?

Yes! You can prepare the dough, roll it with the filling, and slice the biscuits, then refrigerate them overnight before baking. Just cover the pan with plastic wrap, and bake the next morning fresh and warm.
What if I don’t have buttermilk?

No worries! You can make a buttermilk substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes. This acidity is key to the perfect biscuit texture.
How do I prevent the cinnamon filling from leaking out?

Make sure your dough rectangle is evenly rolled—not too thin—and spread the softened butter and cinnamon sugar filling evenly but not too thickly. Rolling firmly but gently helps keep the filling sealed inside.

Final Thoughts

I honestly can’t recommend this No-Yeast Cinnamon Roll Biscuits Recipe enough. It’s the perfect shortcut when you want all the cozy, sweet comfort of cinnamon rolls without waiting hours or juggling yeast dough. Every time I make these, the whole house fills with that irresistible aroma and smiles follow. Give it a try—you might just make it a weekend staple like I have!