Cinnamon Roll Biscuits

 

Why I love this recipe:

• Quick – No yeast, no rising time, done in less than an hour from start to finish!
• Delicious – I love the soft and flakey texture that the biscuits create. They taste like heaven with every bite.
• Pantry Ingredients – No unusual ingredients here, making them easy to make anytime.

How to make Cinnamon Roll Biscuits:

Make Dough: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 ½ cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.

Fold, and roll out dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.

Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.

Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12×16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.

Bake: Place homemade cinnamon biscuits in a metal 9×13” baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.

Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy. Frost gooey cinnamon biscuits and serve with a side of fruit.

Make Ahead and Freezing Instructions:

To Make Ahead: The biscuit dough or the assembled (unbaked) cinnamon roll biscuits will keep in the fridge 24 hours before baking.

To Freeze: The dough can be frozen in an airtight container for up to 3 months. Thaw completely in the fridge before baking. Baked biscuits can be frozen, once cooled, for up to 3 months in an airtight freezer container.

Ingredients

• 2 cups all-purpose flour

• 2 cups cake flour*

• 1 1/2 Tablespoons granulated sugar

• 2 Tablespoons baking powder

• 1 ½ teaspoons kosher salt

• ½ cup unsalted butter , frozen (1 stick)

• 4 oz cream cheese , cold, cut into pieces

• 1 1/2 cups buttermilk

Cinnamon Filling:

• 5 Tablespoons unsalted butter , softened

• 1/4 cup light brown sugar

• 2 Tablespoons ground cinnamon

• 1/2 teaspoon ground nutmeg

Cream Cheese Frosting:

• 
  

• 4 oz cream cheese , softened

• 4 Tablespoons unsalted butter , softened

• 1 ½ cups powdered sugar

• 1 teaspoon vanilla extract

Instructions

 

1. Preheat oven to 350 F.

2. For the Biscuits: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 ½ cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.

3. Fold Dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.

4. Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.

5. Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12×16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.

6. Bake: Place biscuits in a metal 9×13'' baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.

7. Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy.

Notes

Cake Flour: the addition of cake flour makes the biscuits very soft and tender (not as dense as regular biscuits). In a pinch you can use all-purpose flour instead.

Make Ahead Instructions: Biscuit dough, or the assembled (unbaked)  cinnamon roll biscuits will keep in the fridge 24 hours before baking. 

Freezing Instructions: The dough can be frozen in an airtight container for up to 3 months. Thaw completely in the fridge before baking. Baked biscuits can be frozen, once cooled, for up to 3 months in an airtight freezer container.

Inspired from Callies Hot Biscuits, and breakfast at Millers All Day, in Charleston, SC.

Nutrition

Calories: 622kcalCarbohydrates: 75gProtein: 9gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 87mgSodium: 798mgPotassium: 169mgFiber: 2gSugar: 31gVitamin A: 1076IUVitamin C: 0.1mgCalcium: 265mgIron: 2mg