Part fluffy cinnamon bun, part classic tender biscuit, these Cinnamon Roll Biscuits with a sweet cream cheese glaze are completely delicious. It’s easy to make a dozen cinnamon rolls in under 30 minutes using Bisquick baking mix and a handful of pantry staples – no yeast or rising time needed!
Jump to RecipeMmmmmm . . . these Cinnamon Roll Biscuits are so good. If you live in the Midwest and you are old like me, you probably remember Hardees’ Cinnamon Raisin Biscuits. I loved those biscuits when I lived in St. Louis, and I really missed them when I moved to Texas. And then they removed them from their menu! 😥
This is not a copy-cat Hardees recipe, but the flavor is very similar. Plus it retains the classic cinnamon roll shape without the long preparation time of a yeast roll recipe. Win-win!
Recipe Ingredients
We’re going to make this even easier by starting with Bisquick or any biscuit baking mix (I like Pioneer brand). If you don’t have any Bisquick on hand, pop over to My Baking Addiction for a quick homemade version you can make in your food processor. You also need lowfat milk to make the biscuits themselves. But that’s it!
Cinnamon Sugar Filling Ingredients
Butter. Unsalted, softened at room temperature.
Sugar. Granulated white sugar is classic, but you can use other granulated sweetener alternatives you like. Just note that the taste will likely be very different.
Cinnamon. A nutty, earthy, slightly smoky and oh-so tasty spice.
Raisins. Optional, but highly suggested.
Cream Cheese Icing Ingredients
Powdered Sugar. Essential for a smooth icing with no sugar clumps.
Milk. Your choice of whole or 2%.
Butter. Again, use unsalted.
Cream Cheese. Softened at room temperature.
Vanilla Extract. To balance the sweetness of the powdered sugar.
How to Make Cinnamon Roll Biscuits
- Preheat oven to 450 degrees.
- Mix together the sugar and cinnamon first and set aside. Combine biscuit mix and milk together until it just starts holding together. Turn out onto a lightly-floured work surface. Knead the dough by folding it over onto itself 6-8 times. Pat it down into a 12″ x 10″ rectangle and spread the softened butter on top.
- Now sprinkle the cinnamon sugar mixture evenly over the entire surface and finish with the raisins if you are using them. I never get to include the raisins because I’m the only one in the family who likes them in my cinnamon rolls.
- Roll these up carefully, pinch the seam closed, and then roll the seam to the bottom. Kinda squeeze the roll as necessary to make sure it’s the same thickness along the whole length.
- Cut into 12 even slices. A serrated bread knife works best to cut these – use a sawing motion instead of pressing down. Cut it in half, then each piece in half again, then cut each of those pieces into thirds to get evenly-sized slices. Place on a parchment paper-lined baking sheet and bake for 12 minutes.
- While they are baking, make your icing. Heat the butter and cream cheese in a small saucepan until the butter melts. Add the vanilla and milk. Slowly add in your powdered sugar and whisk until smooth.
- When the rolls are done, drizzle the icing on top of each while they are still hot.
Enjoy for breakfast, dessert, or as a sweet snack… Any time is the perfect time to enjoy a warm, tender cinnamon roll biscuit! Sit down with one (or two!) and a hot cup of coffee or tea, or cold glass of milk, for a real treat.
Frequently Asked Questions
For the most tender, crisp on the outside and gooey on the inside cinnamon roll biscuits, it is very important to not overwork the dough. Take care to knead it gently, and only work with it as much as necessary to form the rectangle and roll.
Also, be sure to not over bake the biscuits! They should be pale in color and *slightly* golden without actually browning.
Homemade cinnamon rolls are best to eat freshly made. But leftovers will keep well at room temperature for a day or so. For longer storage keep them in the fridge for up to 4 days. Either way, wrap them individually in a layer of plastic wrap or keep them stored together in an airtight container.
Yes, they freeze very well for up to 2 months. Wrap each biscuits individually in plastic wrap and place all together in an airtight zipper bag. Squeeze out all of the excess air before freezing.
Place the roll on a microwave-safe plate and cover with a paper towel. Reheat frozen rolls in the microwave on 50% power for 2 minutes. For room temperature or refrigerated rolls, reheat at 50% power for just 30 seconds.
More Recipes to Try
- Done Buttered Biscuits
- My Mom’s Best Biscuits
- The Perfect Pie Crust
- Melt in Your Mouth Gooey Butter Cookies
- Quick Frozen S’Mores Snacks
Cinnamon Roll Biscuits
12
15
minutes12
minutes207
kcal27
minutesPart fluffy cinnamon bun, part classic tender biscuit, these Cinnamon Roll Biscuits with a sweet cream cheese glaze are completely delicious. It's easy to make a dozen cinnamon rolls in under 30 minutes using Bisquick baking mix and a handful of pantry staples – no yeast or rising time needed!
Keep the screen of your device on
Ingredients
4 1/2 cups 4 1/2 biscuit baking mix
1 1/3 cups 1 1/3 lowfat milk
- Filling
2 tbsp 2 butter softened
1/4 cup 1/4 sugar
1 tsp 1 cinnamon
1/3 cup 1/3 raisins optional
- Icing
2 cups 2 powdered sugar
2 tbsp 2 milk
2 tbsp 2 butter
1 ounce 1 cream cheese
1 tsp 1 vanilla extract
Directions
- Preheat oven to 450 degrees.
- In a medium bowl, combine baking mix and milk. Turn onto a lightly-floured surface. Gently knead mixture, folding onto itself about 8 times. Roll into a 12" x 10" rectangle. Spread rectangle with softened butter.
- In a small bowl, combine sugar and cinnamon and mix well. Sprinkle sugar-cinnamon mixture evenly over buttered rectangle, and add raisins if using, distributing over the top.
- Roll up from a long side, keeping a tight roll. Pinch seam together to seal. Make sure the roll is the same thickness along the entire length.
- Cut into 12 even slices and place on a parchment-lined baking sheet. Bake for 12 minutes or until just turning golden on the top.
- While the rolls are baking, melt butter and cream cheese together in a small saucepan over low heat. Add vanilla extract, milk and powdered sugar and whisk until smooth. Icing should have a thick glaze consistency – add more milk if needed.
- Drizzle icing over each cinnamon roll. Serve warm.
Notes
- Homemade cinnamon rolls are best to eat freshly made. But leftovers will keep well at room temperature for a day or so. For longer storage keep them in the fridge for up to 4 days. Either way, wrap them individually in a layer of plastic wrap or keep them stored together in an airtight container.
- They also freeze very well for up to 2 months. Wrap each biscuits individually in plastic wrap and place all together in an airtight zipper bag. Squeeze out all of the excess air before freezing.
- To reheat them, place one roll on a microwave-safe plate and cover with a paper towel. Reheat frozen rolls in the microwave on 50% power for 2 minutes. For room temperature or refrigerated rolls, reheat at 50% power for just 30 seconds.
Nutrition Facts
- Calories: 207kcal
Like this recipe?
Follow @gencooks on Pinterest
