Biscuit Cinnamon Rolls

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These Biscuit Cinnamon Rolls will take just 20 minutes of hands-on time prepare and will be ready to eat in just an hour.

By
Patricia S York
Patricia S York, Assistant Food Editor at Southern Living
Patricia S York

Patricia was the assistant food editor at Southern Living and worked with the Southern Living food team from 2006-2022. She contributed to articles about food, gardening, and pets.

Southern Living's editorial guidelines
Published on December 13, 2018
Active Time:
20 mins
Total Time:
1 hr
Yield:
14 to 16 rolls

It's hard to beat homemade cinnamon rolls—the flavor simply cannot be matched by any store-bought versions. The only downside is that you may have to spend more time in the kitchen than you would like. But, we have a solution for you.These sweet Biscuit Cinnamon Rolls will allow you to make a version of fresh cinnamon rolls without the yeast, meaning you'll be able to make them in a little less time. These rolls will take just 20 minutes of hands-on time to prepare and will be ready to place at the center of your breakfast spread in just an hour. You'll want to make sure your butter is soft before spreading it on the tender dough, otherwise it may tear. While they are cooking, you can make the easy 3-ingredient glaze to drizzle on the rolls while they are warm just after they come out of the oven.

Biscuit Cinnamon Sweet Rolls

Ingredients

  • 1/4 cup frozen shortening, cut into small pieces

  • 1/4 cup cold butter, cut into small cubes

  • 2 1/2 cups self-rising flour

  • 1 cup buttermilk

  • Wax paper

  • 6 tablespoons butter, softened

  • 1/4 cup granulated sugar

  • 1/4 cup firmly packed light brown sugar

  • 1/2 teaspoon ground cinnamon

  • Vegetable cooking spray

  • Creamy Glaze

Directions

  1. Preheat oven to 450°. Cut shortening and butter into flour with a pastry blender or fork in a medium bowl until crumbly and mixture resembles small peas. Freeze 10 minutes.

  2. Make a well in center of flour mixture; add buttermilk, and stir with a fork just until dough comes together.

  3. Turn dough out onto a heavily floured surface, and knead 8 to 10 times. Transfer dough to a heavily floured piece of wax paper about 18 inches long. Roll dough into a 14- x 10-inch rectangle.

  4. Spread dough with softened butter, leaving a 1/2-inch border. (Make sure butter is very soft, and spread it gently.) Stir together sugars and cinnamon; sprinkle over butter. Lift and tilt wax paper, and roll up dough, jelly-roll fashion, starting at 1 long side and using wax paper as a guide. Cut dough into 14 to 16 (1-inch-thick) slices. Place rolls in a lightly greased (with cooking spray) 9-inch round pan.

  5. Bake at 450° for 13 to 15 minutes or until rolls are golden brown. Cool in pan on a wire rack 5 minutes.

  6. Meanwhile, prepare Creamy Glaze, and drizzle over rolls.

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