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No-Yeast Cinnamon Roll Biscuits Recipe

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These No-Yeast Cinnamon Roll Biscuits offer a delightful twist on classic cinnamon rolls by using a quick biscuit dough instead of yeast. They are fluffy, buttery, and layered with a sweet cinnamon-sugar filling, topped with a luscious cream cheese icing—perfect for a cozy breakfast or dessert without the wait of yeast rising.

Ingredients

Scale

Dough

  • 2 and 3/4 cups (345g) all-purpose flour (spooned & leveled), plus more as needed for rolling
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup (180ml) buttermilk, cold
  • 5 Tablespoons (71g) unsalted butter, melted & slightly cooled

Filling

  • 3 Tablespoons (43g) unsalted butter, extra softened
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon

Cream Cheese Icing

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients thoroughly to ensure even distribution of leavening agents.
  2. Add Wet Ingredients: In a separate bowl, whisk together the egg, cold buttermilk, and melted butter. Pour the wet mixture into the dry ingredients and gently mix until just combined. Be careful not to overmix to keep the biscuits tender.
  3. Roll Out the Dough: Lightly flour a clean surface and roll the dough out into a rectangle approximately 12 by 9 inches. If needed, sprinkle additional flour to prevent sticking.
  4. Spread the Filling: Use a spatula to spread the softened butter evenly over the dough rectangle. In a small bowl, mix the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the buttered dough.
  5. Form the Rolls: Starting from one long edge, carefully roll the dough tightly into a log. Using a sharp knife, cut the log into 9 even slices.
  6. Arrange and Bake: Place the slices cut-side up in a greased or parchment-lined baking pan, leaving a small space between each. Bake in a preheated oven at 375°F (190°C) for 18 to 22 minutes or until the biscuits are golden brown and cooked through.
  7. Make the Cream Cheese Icing: While the biscuits are baking, beat together the softened cream cheese and butter until smooth. Gradually add the confectioners’ sugar and vanilla extract, mixing until creamy and spreadable.
  8. Ice the Biscuits: Once the biscuits have cooled slightly but are still warm, spread the cream cheese icing generously over the top to allow it to melt slightly into the rolls, enhancing their flavor.
  9. Serve Warm: Enjoy these no-yeast cinnamon roll biscuits warm for the best texture and flavor.

Notes

  • Use cold buttermilk to activate the baking soda and create a fluffy biscuit texture.
  • Do not overmix the dough to avoid tough biscuits.
  • These biscuits are best enjoyed fresh but can be reheated gently in the oven or microwave.
  • If desired, substitute whole wheat flour for a portion of the all-purpose flour for a nuttier flavor and added fiber.
  • The cinnamon sugar filling can be adjusted to taste, adding more cinnamon for a spicier kick or more sugar for extra sweetness.

Find it online: https://amandafood.com/no-yeast-cinnamon-roll-biscuits-recipe/