QUICK BISCUIT DOUGH CINNAMON

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Quick Biscuit Dough Cinnamon Rolls recipe, tender buttermilk biscuit dough is filled with a buttery cinnamon sugar mixture in these no-yeast, no-wait breakfast treat!

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 Biscuit Dough Cinnamon Rolls

We’ve spoken previously about my love of Cinnamon rolls. I have made Birthday Cake Cinnamon Rolls, Twix Cinnamon Rolls, Snicker Bars Cinnamon rolls, No Yeast Cinnamon Rolls, Cinnamon Roll Cupcakes, and Bacon Cinnamon Rolls! Whew!!! And that’s not all!! (Scroll through all of my cinnamon roll recipes here. )

I adore cinnamon rolls!
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I’ve come up with a recipe that’s even faster than the quick-rise yeast 1-hour cinnamon rolls. Even though they don’t have yeast, these Quick Biscuit Dough Cinnamon Rolls don’t taste like biscuits. They actually do taste like cinnamon rolls with a similar texture!

Furthermore, this recipe takes approximately 45 minutes from start to putting them in your mouth! Most of that time is baking time and even that is quick at 23 to 25 minutes!

 Biscuit Dough Cinnamon Rolls

Quick Biscuit Dough Cinnamon Rolls Tips

  1. First, I recommend using real butter. Much like a pie crust, this dough will not be the same using margarine.
  2. I use this recipe for Cream Cheese Frosting.
  3. Finally, you may also want to try my Boy Scout Breakfast Sandwich.

 

Quick Biscuit Dough Cinnamon Rolls

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Please keep in mind that nutritional information is a rough estimate and can vary based on products used. Nutritional information does not include Cream Cheese Frosting in this recipe.

Quick Biscuit Dough Cinnamon Rolls

Quick Biscuit Dough Cinnamon Rolls

Quick Biscuit Dough Cinnamon Rolls recipe, tender buttermilk biscuit dough is filled with a buttery cinnamon sugar mixture in these no-yeast, no-wait breakfast treat!
Author: Paula
5 from 4 votes
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Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: 37 minutes
Servings: 8 rolls
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Ingredients

For the filling

  • 3/4 cup brown sugar light or dark
  • 1 tablespoon ground cinnamon

For the dough

  • 2 and 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 4 tablespoons butter salted or unsalted, melted then cooled (You will use 2 tablespoons in the dough and 2 tablespoons before you add filling and roll.)

For the icing

Instructions

  • Preheat your oven to 425 degrees F. Grease a 9x9-inch baking pan with non-stick spray.

For the filling

  • Combine all cinnamon and sugar in a small bowl. 

For the dough

  • Whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add 2 tablespoons melted butter to the buttermilk and whisk to combine.
  • Add buttermilk mixture to the flour and mix together with a spoon until liquid is absorbed. 
  • Transfer the dough onto a lightly floured work surface and knead about 10 times working a little more flour into the dough until it's not sticky and the dough becomes smooth. 
  • Roll dough or pat the dough into an approximately 9x12 rectangle.
  • Spread 2 tablespoons melted butter over the dough then evenly sprinkle cinnamon filling mixture over the top. Press filling lightly into the dough.
  • Starting with the long side of the dough, roll dough jelly-roll style to form a long tube. Pinch the edge to seal. 
  • Using a sharp knife, slice into 8 equal rolls.
  • Place rolls in prepared 9-inch baking pan.
  • Bake rolls 23 to 25 minutes or until top is lightly browned. If you're making the icing, make it now while rolls are cooking. Spread over warm rolls and serve immediately.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. 

Nutrition

Calories: 331kcal | Carbohydrates: 56g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 329mg | Potassium: 173mg | Fiber: 2g | Sugar: 25g | Vitamin A: 317IU | Calcium: 96mg | Iron: 2mg
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8 Comments

  1. I believe there is an error in the recipe … step 6 states to add 2 tablespoons to the buttermilk. I think this is where the 2 tablespoons of melted butter should be added as it does not state it elsewhere in the Instructions. Others may have caught this but I did not. The dough was extremely wet and difficult to cut and move into the baking pan. Also I would use bakers paper in the pan…with so much butter in the filling I ended up with a very “stuck on” bottom. The taste was very good. We felt the icing was very good but I would change that next time because of the expense of using so much butter. I am not trying to be critical but thought you would appreciate my comment and perhaps correct the recipe on line so others do not make the same mistake I did. Thank you.

    1. Read step 2 again then read step 6 again
      I have not made them nnuread how to soung great alway dubble check before poating

  2. 5 stars
    Made these yesterday and they are quick, easy and Oh, so delicious.
    In the cream cheese frosting recipe, I used Pure Maple syrup in place of the vanilla extract.

      1. No Pure Maple Syrup; use Maple Extract. Almond Extract is also good. Actually I prefer Almond flavoring many times in place of the vanilla. I even mix almond flavoring in my cool whip to top on pumpkin, apple, cherry pie, brownie, etc.

5 from 4 votes (2 ratings without comment)

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