Biscuit Dough Cinnamon Rolls
Quick and easy, no yeast, no rise cinnamon rolls made with biscuit dough. They're soft, tender, fluffy, and ready to eat in about an hour.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Dough
- 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ¼ cup corn starch
- 2 tbsp granulated sugar
- 4 tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 10 tbsp cold, unsalted butter, cut into tablespoons
- ¾ cup + 2 tbsp whole milk
- 1 tsp vanilla extract
Filling
- 2 tbsp unsalted butter, melted
- ½ cup light or dark brown sugar, lightly packed
- 1 tbsp ground cinnamon
Icing
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup heavy whipping cream
Instructions
Make the Dough
- In a bowl, combine the flour, corn starch, granulated sugar, baking powder, and salt. Scatter the cold butter pieces over the flour, and use a pastry cutter to cut the butter into the flour until crumbly. Add the milk and vanilla, and stir into a moist, shaggy dough.
- Scrape the dough out onto a lightly floured surface, and lightly flour the top of the dough, too. Gently roll or press the dough out into a rectangle, measuring about 9x14 inches.
Fill and Shape the Rolls
- Brush the 2 tbsp melted butter over the dough, then sprinkle with the brown sugar and cinnamon, lightly pressing the sugar into the dough.
- Roll the dough up into a log, then cut it into 9 equal portions.
- Lightly grease a 9-inch square baking dish, or line it with parchment paper, and arrange the rolls cut side up in the pan.
- Freeze the rolls in the pan while you preheat the oven.
Bake and Ice the Rolls
- Preheat the oven to 400 F, and position a rack in the center of the oven.
- Take the pan of rolls out of the freezer and put them straight into the oven. Bake for about 25 minutes, until an instant read thermometer inserted into the center reads 190 F, or until there is no raw dough visible if you insert a knife between two rolls.
- Cool in the pan for 10 minutes while you make the icing.
- Whisk together the powdered sugar, cream and vanilla until smooth, then spread over the hot rolls. Serve immediately.
Notes
Store leftover rolls in an airtight container at room temperature for up to 3 days.
Leftover rolls can be rewarmed in the microwave for about 30 seconds on 50% power.
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