How to Make Cinnamon Roll Buttermilk Biscuits

A delicious take on a comfort food classic

If you love flaky buttermilk biscuits and can never say no to a warm cinnamon roll, these Cinnamon Roll Buttermilk Biscuits are about to become your new favorite bake. This recipe takes classic Southern-style buttermilk biscuits and gives them a sweet, bakery-worthy upgrade with layers of cinnamon-spiced butter and a luscious cream cheese frosting that melts into every flaky bite.

These biscuits strike the perfect balance between tender and flaky, thanks to cold grated butter and buttermilk, while the cinnamon filling delivers that unmistakable cinnamon roll flavor without the long rise time of traditional yeast dough. The folding technique creates beautiful layers that bake up tall, golden, and irresistibly soft in the center. Every bite feels indulgent but still comforting, making them ideal for weekend brunch, holiday mornings, or anytime you want something a little extra special.

The real magic happens once these biscuits come out of the oven. A generous drizzle of cream cheese frosting adds just the right amount of sweetness without overpowering the buttery biscuit base. It’s rich, smooth, and lightly tangy, perfectly complementing the warm spices inside. Whether you serve them fresh out of the oven or slightly cooled, they deliver that nostalgic cinnamon roll experience with a rustic biscuit twist.

These cinnamon roll biscuits are easy to make, require simple pantry ingredients, and come together faster than traditional cinnamon rolls. They’re perfect for breakfast, brunch spreads, or even dessert. If you’re looking for a crowd-pleasing baked good that feels both familiar and elevated, this recipe checks every box. Once you make them, they’ll quickly earn a permanent spot in your baking rotation.

Grocery List for the Cinnamon Roll Buttermilk Biscuits

Biscuit Dough

• 2.5 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons baking powder
• 4 tablespoons granulated sugar
• 1 cup buttermilk
• 1 stick unsalted butter, frozen and grated

Cinnamon Glaze

• 1 stick unsalted butter, room temperature
• 3 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon vanilla extract

Cream Cheese Frosting

• 8 ounces cream cheese, room temperature
• 1 stick unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 2 cups powdered sugar

Optional: egg wash for brushing biscuit tops, honey butter for finishing

Print Recipe

How to Make Cinnamon Roll Buttermilk Biscuits

Author: Patrick Lee

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Rest Time 10 mins Total Time 45 mins

Cooking Temp: 450  F Servings: 10

Best Season: Suitable throughout the year

Description

These cinnamon roll buttermilk biscuits combine flaky layers, warm cinnamon spice, and a rich cream cheese frosting for the ultimate sweet biscuit upgrade.

Ingredients

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Servings

For the dough

• 2.5 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons baking powder
• 4 tablespoons granulated sugar
• 1 cup buttermilk
• 1 stick unsalted butter (frozen)

For the Cinnamon Glaze

• 1 stick unsalted butter (room temperature)
• 3 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon vanilla extract

For the Cream Cheese Frosting

• 8 ounces cream cheese, (room temperature)
• 1 stick unsalted butter (room temperature)
• 2 teaspoons vanilla extract
• 2 cups powdered sugar

Instructions

1. Place the stick of butter in the freezer for at least 1 hour.
2. Place a large mixing bowl in the freezer for 10 minutes.
3. Using a mesh strainer, sift the flour into the chilled bowl.
4. Add salt, sugar, and baking powder, then mix until well combined.
5. Grate the frozen butter into the bowl and gently mix with cold hands until the mixture resembles coarse sand.
6. Return the bowl to the freezer for 10 minutes.
7. Remove the bowl, create a well in the center, and pour in the buttermilk.
8. Gently mix until a shaggy dough forms.
9. Place the dough back in the freezer for 10 minutes.
10. In a separate bowl, mix the room-temperature butter, cinnamon, nutmeg, and vanilla until a smooth paste forms.
11. Lightly flour your work surface and turn out the dough.
12. Knead lightly and shape into a rectangle using your hands or a bench scraper.
13. Spread the cinnamon butter evenly over the dough.
14. Fold the dough into thirds, then gently pat it back into a rectangle.
15. Repeat this folding process two more times to create layers.
16. Use a biscuit cutter to cut biscuits, pressing straight down without twisting.
17. Place biscuits on a lined baking sheet.
18. Place the biscuits in the freezer for 10 minutes.
19. Remove from the oven and brush with egg wash if desired.
20. Bake in a preheated 450°F oven for 15–20 minutes, until golden brown and flaky.
21. While biscuits bake, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and mix until creamy.
22. Drizzle frosting over slightly warm biscuits.
23. Serve warm and enjoy.

Keywords: cinnamon roll biscuits, buttermilk biscuits, cinnamon biscuits, homemade biscuits, brunch recipes, breakfast biscuits, sweet biscuits, cream cheese frosting, southern baking

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