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Buttermilk Biscuit Cinnamon Rolls

Buttermilk Biscuit Cinnamon Rolls. A delicious quicker alternative to yeast raised cinnamon rolls using a homemade buttermilk biscuit dough instead.

Buttermilk Biscuit Cinnamon Rolls close up photo of one roll

Buttermilk Biscuit Cinnamon Rolls. No Yeast Needed!!

I’ve seen several versions of these gorgeous cinnamon rolls on various blogs and on Pinterest. I’ve even had a couple of readers ask if I had a recipe of my own, so I finally got around to trying this idea this morning.

As a die-hard cinnamon roll lover, I was a bit skeptical. But, with no need for the significant amount of time it takes a yeast raised dough to rise, I had these in the oven in about 20 minutes.

That in itself is a huge benefit of this recipe.

Close up stock photo of golden raisins for butter tarts

I’ve used sultanas in the photo butI like golden raisins in this recipe most times.

In the end, I sat with my morning coffee, enjoying one of these warm from the oven. I realized I did not miss spending all that time waiting to enjoy a great cinnamon roll at all.

This is an idea that is sure to make repeat appearances at weekend brunches at our house.

Buttermilk Biscuit Cinnamon Rolls shown on a white plate with coffee in the background

Buttermilk Biscuit Cinnamon Rolls. No Yeast Needed!!

For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.

25 Best Scone Recipes image with title text for Pinterest

Originally Published May 2012. Updated April 2020.

Like this Buttermilk Biscuit Cinnamon Rolls recipe?

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Buttermilk Biscuit Cinnamon Rolls photo with title text added for Pinterest

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Buttermilk Biscuit Cinnamon Rolls close up photo of one roll

Buttermilk Biscuit Cinnamon Rolls

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Buttermilk Biscuit Cinnamon Rolls - A delicious quicker alternative to yeast raised cinnamon rolls using a homemade buttermilk biscuit dough instead.

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup + 1 tbsp very cold salted butter, cut in small cubes
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • ½ cup brown sugar
  • 2 tsp ground cinnamon
  • 3 tbsp melted butter
  • ¾ cup of raisins, optional

For the Vanilla Glaze (optional)

  • 3/4 cup icing sugar (powdered sugar
  • 1 tbsp melted butter
  • 3 tbsp milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a food processor, blend together the flour, sugar, baking powder and baking soda.
  3. Pulse in the butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
  4. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk and vanilla extract.
  5. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
  6. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.

To prepare the rolls

  1. Roll out the dough into a rectangle about 9x18 inches.
  2. Mix together the brown sugar, cinnamon and melted butter into a paste.
  3. Spread this paste evenly onto the rolled dough using a rubber spatula. Sprinkle the surface of the dough with the raisins.
  4. Press the raisins down into the dough gently with the palm of your hand. this helps hold them in place as you roll.
  5. Starting at the shorter end of the rolled dough roll the dough up tightly and pinch the end of the dough together to seal the end of the dough into the roll.
  6. Slice the roll into 8 equally thick slices and place on a parchment paper lined baking sheet, a couple of inches apart. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.

Egg wash optional.

  1. You can brush the rolls with an egg wash to help them brown and sprinkle the tops with turbinado sugar for a little crunch if you like but this is optional. (See notes)
  2. Bake in the preheated oven for about 20-25 minutes or until the tops of the biscuits are evenly golden brown.
  3. Drizzle with Vanilla Glaze if you like.

To prepare the Vanilla Glaze

  1. Mix together all ingredients until smooth. You can add a little more icing sugar or milk to make the glaze thicker or thinner in consistency to suit your taste.

Notes

For an egg wash, simply whisk together one egg with a tablespoon of water. Brush lightly on top of the unbaked rolls and sprinkle with turbinado sugar (coarse sugar) if desired.

You will NOT need all of the egg wash, in fact you won't need much of it. Just enough to lightly brush the tops of the rolls.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 352Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 21mgSodium 407mgCarbohydrates 67gFiber 2gSugar 38gProtein 5g
 
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Debra Hoffos

Sunday 10th of May 2020

Originally from the east, I figured you'd have a great recipe for this type of cinnamon roll. And you didn't disappoint! Fantastic!

Question: first bite of the biscuit I realized there was no salt in the recipe except for the salted butter. Do you add any salt to the dough?

Thanks

wayne

Wednesday 15th of April 2020

HI Barry. I am trying to print some of these recipes by clicking on the PRINT button but it won't print just the pages applicable to the recipe but rather, all of the pages on that blog. still using windows 7 so I don't know if the problem is on my end or on your website.

B-Optimistic

Friday 25th of May 2012

Would you need the sweetness of the buttermilk or would a milk/vinegar combo work for this recipe?

Elsie

Sunday 16th of December 2018

Hi Barry. Having used many of your recipes with great success, I have a question I hope you can answer for me . I want to make those cinnamon buns to bring to a breakfast function after church.I won’t have time to do the whole recipe in the morning ,I was wondering if I could prepare the recipe to the point of baking them and refrigerate it over night and bake it in the morning. I’ve made the recipe many times but baked it immediately. Love your recipes.

[email protected] of Laughter

Sunday 20th of May 2012

Hi Barry! I just found your blog! I love it and all your recipes look so, so good! I found you over at Poppytalk as you were commenting about your images not being able to be pinned. I am having the same problem! Totally sucks!I am originally from Nova Scotia, but now live in Edmonton...and I blog about a little of everything...cooking, baking, decorating, organizing! I am hoping that Pinterest will have this problem resolved soon. Happy Monday! Angie

Chung-Ah | Damn Delicious

Friday 18th of May 2012

I love that yeast is not involved in these. Sometimes you just don't have the time to wait for them to rise!

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