Easy Biscuit Cinnamon Rolls

These Easy Biscuit Cinnamon Rolls are AMAZING. If you’re looking for an easy cinnamon roll recipe with no yeast, no rising and absolutely zero fuss, then DING DING DING, you’ve found a winner!

You press a can of refrigerator biscuits together into one big rectangle, brush it with melted butter and sprinkle on cinnamon sugar. Then you roll it up, slice it, bake the rolls in a 9-inch dish and drizzle them with a quick two-ingredient glaze while they’re hot. They taste like homemade cinnamon rolls without making yeast dough or waiting out the rising time. Some people call them cinnamon roll biscuits.

Why My Family Loves Them

There is nothing like the aroma of freshly baked cinnamon rolls wafting through your kitchen. I even have a candle on my office desk called cinnamon roll, so you can guess they’re one of my favorite things.

The thing is, who wants to spend all morning making cinnamon rolls from scratch? I’d seen recipes like this one floating around on Pinterest for years before I finally tried it, and let me tell you, they are SO good. Now it’s one of my favorite canned biscuit recipes, and nobody would ever guess that gooey cinnamon roll started as a can of biscuits.

My family loves when I whip up a batch for breakfast. It’s usually something I save for Saturday mornings when we’re not rushing off to school or work. They’re one of our favorite sweet breakfast ideas, and they make a sweet Mother’s Day breakfast, too.

Ingredients You’ll Need

You’ll find the exact amounts in the recipe card below.

• Refrigerator biscuits: One regular 8-count can of biscuits.
• Melted butter: It gets brushed over the dough so the cinnamon sugar sticks.
• Granulated sugar and ground cinnamon: Mixed together, they make the cinnamon sugar filling.
• Confectioners’ sugar and milk: These two ingredients make the glaze.

How to Make Biscuit Cinnamon Rolls

Step one: Preheat the oven to 375 degrees. Separate the biscuits and let them sit out at room temperature for 15 minutes so the dough is easier to work with.

Step two: Place the biscuits side by side with the edges touching, then press and pinch the seams together.

Step three: Roll the dough out with a rolling pin into a large rectangle. It’s okay if the edges are a little uneven.

Step four: Brush the melted butter over the whole piece of dough with a pastry brush.

Step five: In a small bowl, mix the sugar and cinnamon together and sprinkle it evenly over the top of the dough.

Step six: Starting at one of the short ends, roll the dough up jelly-roll style into a log. Slice it into equal slices about 1 inch thick with a sharp knife and place the rolls in an ungreased 9-inch oven-safe dish.

Step seven: Bake for 18 to 20 minutes.

Step eight: In another small bowl, stir the confectioners’ sugar and milk together until smooth, then drizzle the glaze over the entire pan while the rolls are still hot.

My Best Tips

• Let the dough warm up: Room-temperature biscuits press together and roll out much more easily than cold ones.
• Pinch the seams well: Tight seams keep the dough from splitting apart when you roll it up.
• Use a sharp knife: It slices the log cleanly without squishing the rolls.
• Glaze them hot: The warm rolls melt the glaze right down into the swirls.
• Adjust the glaze: It’s a good idea to start with 1 tablespoon of milk for a thick glaze, and add a little more if you like it thinner.

Toppings and Variations

• Extra cinnamon: You could add a little more cinnamon to the glaze if you’re feeling crazy.
• Nuts: Chopped walnuts or pecans sprinkled over the glaze would also taste great, a little like pecan rolls.

How to Store Leftovers

These are best the day you bake them, while they’re warm and soft. Keep any leftovers in an airtight container. They’re still good the next day, and a few seconds in the microwave warms one right up.

Biscuit Cinnamon Rolls FAQs

Can you make cinnamon rolls from biscuit dough?

Yes, and that’s exactly what this recipe does. Canned biscuit dough rolls out flat, holds the cinnamon sugar swirl and bakes up soft and fluffy.

Do biscuit cinnamon rolls need yeast?

No. Refrigerator biscuits are already made to rise in the oven, so there’s no yeast, no rise time and no kneading like traditional yeast cinnamon rolls need.

How long do you bake biscuit cinnamon rolls?

Bake them at 375 degrees for 18 to 20 minutes, until they’re cooked through and golden brown on top.

Can I use Grands or flaky layers biscuits?

I’ve only made these with a regular 8-count can of biscuits, so that’s what I recommend for the best results.

Next time you have a can of biscuits in the fridge, give these a try. If you like these Easy Biscuit Cinnamon Rolls, you’re going to love my Apple Pie Bites made with Pillsbury Crescents. I hope you enjoy this sweet breakfast treat!

More Brunch Favorites

• Caramel Pecan Cinnamon Rolls
• Biscuits and Gravy Casserole
• Sausage Breakfast Casserole
• Blueberry Muffins with Lemon Glaze
• Baked Pumpkin Donuts
• Chocolate Chip Banana Bread
• Blueberry Zucchini Bread