Flaky Buttermilk Biscuit Cinnamon Rolls {No Yeast, No Rising}
Ingredients
- 4 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 teaspoon baking soda
- 2 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 13 tablespoons very cold salted butter
- 2 cups buttermilk
plus a few tablespoons more, if needed
- 4 tablespoons salted butter
melted
- 1/2 cup light brown sugar
- 1/2 to 1 tablespoon cinnamon
depending on how cinnamon-y you like them
- 1/2 cup powdered sugar
- 1 tablespoon salted butter
melted
- 2 tablespoons heavy cream
- Splash of vanilla extract
Directions
- 1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- 2
Combine the flour, sugar, baking soda, baking powder and salt in a bowl, or in the bowl of a food processor (you can easily do the following steps in a bowl by hand, using a pastry blender to cut in the butter). Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
- 3
Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don’t want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together (it’s ok to have dry bits here and there).
- 4
Scrape the dough out of the food processor or bowl onto a lightly floured counter.
- 5
Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in thirds (see visual below), repeating three times and pressing gently to 1-inch thick after each fold. These folds, combined with the cold butter, are what help to create flaky layers.
- 6
With a lightly floured rolling pin (or pressing quickly with your hands), roll the dough into a 1/4-inch rectangle, about 18X10 or thereabouts. Roll quickly – the more the dough is worked with and processed, the less flaky and tender the rolls will be.
- 7
Spread the melted butter over the top. Combine the sugar and cinnamon and spread evenly over the butter.
- 8
Start rolling up the cinnamon rolls, beginning with one long edge, rolling tightly without pulling and stretching the dough.
- 9
Reposition the long roll until it is seam side down.
- 10
Use a serrated knife, dental floss, or a bench knife/scraper to cut into 1- or 1 1/2-inch rolls. Tuck the loose end of each roll underneath and place an inch or so apart on the prepared baking sheet(s).
- 11
At this point the rolls can be covered and refrigerated for up to two days. To bake immediately, bake for 12-15 minutes. If baking straight from the refrigerator, add a couple minutes to the baking time.
- 12
Let the rolls cool for 10 minutes or so before drizzling with the icing.
- 13
For the icing, whisk together the powdered sugar, melted butter, heavy cream and vanilla until smooth and creamy.
Flaky Buttermilk Biscuit Cinnamon Rolls {No Yeast, No Rising}
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About this Recipe
Craving warm, gooey cinnamon rolls but dread the endless waiting? These Flaky Buttermilk Biscuit Cinnamon Rolls are your answer, delivering all the comforting flavor you love without any yeast or lengthy rising time. It's a truly indulgent treat made simple.
The genius of this recipe lies in its biscuit-style base. Utilizing very cold salted butter cut into the flour, combined with buttermilk, creates countless layers of flaky perfection. This technique means you skip the traditional yeast dough process entirely, resulting in tender, rich cinnamon rolls that come together quickly for instant gratification.
Prepare for a truly delightful experience with every bite. You'll find a wonderfully soft and flaky pastry, generously swirled with a sweet, aromatic filling of brown sugar and cinnamon. The simple, creamy glaze, a blend of powdered sugar, melted butter, heavy cream, and vanilla, melts luxuriously over the warm rolls, adding the perfect touch of sweetness. It’s a comforting, satisfying treat that feels special, yet is surprisingly approachable for any home baker.
Customizing these rolls is a breeze. The recipe specifically suggests using 1/2 to 1 tablespoon of cinnamon, allowing you to tailor the spice level to your exact liking, from subtly fragrant to boldly spiced. For the glaze, adjust the amount of heavy cream for your desired consistency, making it thinner or thicker as you prefer.
These cinnamon rolls are ideal for any occasion that calls for a sweet, comforting treat. Serve them warm straight from the oven for a memorable weekend breakfast, a celebratory brunch, or simply as an anytime pick-me-up.