No-Yeast Cinnamon Roll Biscuits Recipe

Ingredients

• 345 g (2¾ cups), plus extra as needed for rollingplain flour
• 50 g (¼ cup)caster sugar
• 2 teaspoonsbaking powder
• ¼ teaspoonbicarbonate of soda
• ½ teaspoonsalt
• 1 largeegg
• 180 ml (¾ cup), coldbuttermilk
• 71 g (5 tablespoons), melted and slightly cooledunsalted butter
• 43 g (3 tablespoons), softenedunsalted butter
• 67 g (⅓ cup), packedlight or dark brown sugar
• 1 tablespoonground cinnamon
• 113 g (4 oz), full-fat, softened to room temperaturecream cheese
• 28 g (2 tablespoons), softened to room temperaturebutter
• 80 g (⅔ cup)icing sugar
• 1 teaspoonpure vanilla extract

Instructions

1. 1

   Mix the dough

   Whisk the flour, caster sugar, baking powder, bicarbonate of soda and salt in a large bowl. In a separate small bowl, beat the egg with the cold buttermilk and melted butter until combined. Pour this into the dry ingredients and gently mix with a spatula or wooden spoon just until a soft dough forms; avoid overmixing to keep the biscuits tender.

2. 2

   Roll the dough

   Lightly flour a clean work surface and turn out the dough. Roll it into a rectangle about 30 × 23 cm (12 × 9 inches), adding flour as needed to prevent sticking.

3. 3

   Add the filling

   Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon in a small bowl, then scatter the mixture evenly over the butter.

4. 4

   Shape the rolls

   Starting at a long edge, roll the dough tightly into a log about 30 cm (12 inches) long and pinch the seam closed. Use a sharp knife or dental floss to cut it into slices 2.5–3.8 cm (1–1½ inches) thick.

5. 5

   Bake the biscuits

   Heat the oven to 190°C (375°F). Arrange the slices on a baking sheet lined with baking parchment, leaving about 2.5 cm (1 inch) between them. Bake for 15–18 minutes, until golden brown and cooked through.

6. 6

   Make the icing

   While the biscuits bake, beat the softened cream cheese and butter until smooth and creamy. Add the icing sugar and vanilla extract, then beat again until light and fluffy.

7. 7

   Ice and serve

   Take the biscuits out of the oven and leave them to cool for 5 minutes. Spread the cream cheese icing generously over the warm biscuits and serve straight away for the best flavour and texture.

What are cinnamon roll biscuits?

They combine the soft, buttery character of American biscuits with the cinnamon-sugar spiral of a cinnamon roll. Unlike yeasted rolls, this version uses baking powder and bicarbonate of soda for lift, so there is no proving time.

The method keeps the familiar rolled shape and cream cheese topping while making the bake quicker. A gentle touch when mixing helps the biscuit dough stay tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 326 calories, 6g protein, 47g carbs, 14g fat.

Most of the carbohydrates come from the flour and the sugars in the filling and icing; the butter and cream cheese contribute much of the fat, while the egg, buttermilk and flour provide some protein. Pair a biscuit with fresh fruit or plain yoghurt for a more balanced plate.

Why the dough ingredients matter

Cold buttermilk: It adds moisture and tang, while its acidity works with the bicarbonate of soda. Keep it cold as you mix the dough.

Melted butter: Let it cool slightly before combining it with the egg and buttermilk, so it blends in without being hot.

Leaveners: Baking powder and bicarbonate of soda give the dough its rise in place of yeast. Measure them carefully for a balanced lift.

Getting a tender biscuit

Mix lightly: Stir the wet and dry ingredients only until they come together into a soft dough. A few small uneven patches are preferable to working it until smooth.

Roll gently: Use just enough flour on the surface to prevent sticking, and avoid pressing the dough thinner than needed. This helps the rolled biscuits keep some height.

Making an even swirl

Softened butter: Spread it in an even layer over the rolled dough so the cinnamon sugar has a surface to cling to.

Tight log: Roll from a long edge and keep the log snug without squeezing the filling out. Pinching the seam helps the slices hold their shape.

Clean cuts: A sharp knife or dental floss can slice the log without squashing it. Aim for pieces 2.5–3.8 cm thick.

How to judge when they are done

Begin checking at 15 minutes, as oven performance and slice size can affect the timing. The biscuits should be golden on top and cooked through in the centre.

They will be very soft when hot, so leave them on the tray for the specified 5 minutes before icing. The brief rest also gives the topping a warm surface to settle over.

Serving ideas

These biscuits are richest while warm, with the cream cheese icing freshly spread over the top. Serve them for breakfast or as a snack with coffee, tea or a glass of milk.

For a less sweet plate, pair one with fresh fruit. If serving as part of brunch, they also work alongside savoury eggs or a simple fruit salad.

Recipe notes & tips

• Measure the flour by spooning it into the cup before levelling, rather than packing it down.
• Keep the buttermilk cold and the melted butter only slightly warm before mixing.
• Dust the work surface lightly, adding more flour only if the dough begins to stick.
• Use dental floss for neat slices: slide it under the log, cross the ends over the top and pull.
• Leave space between the slices so they can bake evenly.
• Beat the icing until smooth before spreading it over the warm biscuits.

Variations

• Add chopped pecans: Scatter a small handful over the cinnamon-sugar layer before rolling.
• Use orange zest: Mix a little finely grated zest into the icing for a citrus note.
• Add raisins: Sprinkle them over the filling before shaping the log.
• Make a maple icing: Replace the vanilla with maple syrup, adding it gradually so the icing stays thick.
• Add cardamom: Mix a pinch into the cinnamon and brown sugar for a gently fragrant variation.

Common mistakes to avoid

• Overmixing the dough: This can make the biscuits firm; stop as soon as the ingredients come together.
• Using too much flour: Excess flour can dry the dough; dust the surface lightly and add more only when needed.
• Rolling loosely: A slack log can leave gaps in the swirl; roll snugly and pinch the seam closed.
• Squashing the slices: A blunt knife may flatten the log; use a sharp knife or dental floss.
• Overbaking: The biscuits can lose their tender texture; check from 15 minutes and remove when golden and cooked through.
• Icing them straight from the oven: Very hot biscuits can make the topping run; wait for the full 5-minute cooling period.

How to store

Store cooled biscuits in an airtight container in the fridge for up to 3 days because of the cream cheese icing. Reheat briefly in the microwave or in a low oven until warm; the icing may soften.

Frequently asked questions