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Biscuit cinnamon rolls are the perfect cross between tender, buttery biscuits and sweet cinnamon rolls! Made with your favorite Bisquick mix, these easy sweet rolls are begging to be made for breakfast this weekend.
I love making homemade cinnamon rolls. Waking my family up with the smell of freshly baked sweet rolls or star bread is so fun.
But real life happens and I don’t always have time to make them from scratch. Yeast doughs take time and sometimes I wake up craving a pan of cinnamon rolls right now.
That’s when I grab my favorite Bisquick mix and get to work. Honestly, this stuff saves me so often, whether I’m making Bisquick waffles or Bisquick blueberry muffins.
And now? It’s totally saving me with these Bisquick biscuit cinnamon rolls.
What are biscuit cinnamon rolls?
These biscuit cinnamon rolls are the perfect cross between tender Bisquick biscuits and classic cinnamon rolls.
Unlike traditional cinnamon roll recipes, such as my overnight cinnamon rolls, that use a yeast dough, this recipe is made using an easy biscuit dough.
You get the tender, buttery crumb of a biscuit but the shape and flavor of cinnamon rolls, complete with the cinnamon sugar filling and sweet vanilla icing.
This is such a good recipe for those mornings when you’re craving cinnamon rolls but just don’t have the time or energy to make a yeast dough from scratch. They’re perfect for lazy weekends, holiday brunches, and snowy mornings!
How to make easy biscuit cinnamon rolls with Bisquick mix
You’re going to love how quick and easy these biscuit cinnamon rolls are. Let’s talk about how to make them!
Ingredients you’ll need
For the cinnamon roll biscuits, you will need:
- 2 ½ cups Bisquick baking mix
- 2 tablespoons granulated sugar
- ⅔ cups whole milk
- ⅓ cup lightly packed light brown sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons room-temperature salted butter
- ⅓ cup room-temperature heavy whipping cream
I like to use my homemade Bisquick for this recipe, but you can use your favorite store-bought Bisquick, too. I have even made this recipe with Jiffy baking mix and it turned out great!
Make sure the butter for the filling has softened to room temperature so that you can spread it easily over the dough. If you forgot to set it out, don’t worry. It shouldn’t take long to soften, but check out my post on how to soften butter if you need to speed things up.
Wondering what’s up with the heavy cream? Before baking, we’re going to let the cinnamon rolls soak in cream for a few minutes, just like when we make easy monkey bread. Trust me, magic happens in the oven when you do this!
For the vanilla icing, you’ll need:
- 1 tablespoon melted salted butter
- 1 ¼ cups powdered sugar (aka confectioners’ sugar)
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
When measuring the baking mix and the powdered sugar, use the same fluff, scoop, and sweep method that we use when measuring flour.
Making this recipe
First, make the biscuit dough. Stir together the Bisquick mix, granulated sugar, and milk until a sticky dough forms.
Dust a clean work surface with a bit of Bisquick, then turn the dough out onto the surface. Dust the top of the dough with a bit more baking mix and knead the dough about 10 times to form it into a ball.
Use a rolling pin to roll the dough into a rectangle about 9×13.5 inches. Spread the softened butter over the dough.
In a small bowl, mix together the brown sugar and cinnamon, then sprinkle this ovenly over the butter. Use your hands to gently press the mixture down.
Starting at one of the long sides of the rectangle, roll the dough up tightly. Pinch the seam to seal.
Cut the roll into 9 equal pieces. They’ll each be about 1.5 inches.
Place the cut rolls into a greased 9×9-inch baking pan. Pour the heavy cream over the rolls and let them rest at room temperature for 5 minutes.
Bake at 350°F for 23-25 minutes, or until the cinnamon roll biscuits are lightly golden brown.
Let the rolls cool for 5 minutes while you make the icing.
Whisk together the icing ingredients until smooth. Pour the icing over the rolls, then serve warm.
Make-ahead tips
If you want to prep these biscuit cinnamon rolls ahead of time, make them according to the recipe directions, stopping after you pour the heavy cream over the assembled rolls.
Cover the pan tightly with plastic wrap and refrigerate for a few hours or as long as overnight.
When you’re ready to bake, let the pan sit at room temperature while the oven preheats. Bake as directed and top with the icing.
Frequently asked questions
Yes, you can use the dough from my buttermilk drop biscuits instead of the Bisquick biscuit dough included in the recipe card. Mix the dough, adding 2 tablespoons of sugar to the recipe. Then roll out, assemble, and bake the cinnamon rolls as noted in the recipe card below.
Yes! Feel free to use the cream cheese frosting included in my strawberry rolls recipe. I recommend halving the frosting when using it on these cinnamon roll biscuits.
That’s fine! Just add a pinch of salt to the brown sugar-cinnamon mixture for the filling and to the icing.
More easy cinnamon roll recipes
If you love this delicious recipe, you might enjoy some more easy takes on the classic cinnamon roll!
Hawaiian roll cinnamon rolls bring all of the flavor you love but use Hawaiian sweet rolls as the base of the recipe.
Puff pastry cinnamon rolls are made with store-bought puff pastry, adding a flaky, buttery element to the sweet rolls you already love.
Cinnamon rolls with heavy cream turn frozen or canned cinnamon rolls into something that tastes homemade using heavy cream.
Easy Biscuit Cinnamon Rolls
Ingredients
For the biscuit cinnamon rolls:
- 2 ½ cups Bisquick baking mix
- 2 tablespoons granulated sugar
- ⅔ cups whole milk
- 3 tablespoons salted butter room temperature
- ⅓ cup lightly packed light brown sugar
- 1 tablespoon ground cinnamon
- ⅓ cup heavy whipping cream room temperature
For the icing:
- 1 tablespoon salted butter melted
- 1 ¼ cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Spray (1) 9×9-inch baking pan with nonstick cooking spray. Set aside.
- In a large bowl, stir together the Bisquick, granulated sugar, and milk. Mix until the dough comes together; it will be a bit sticky. Dust a clean work surface with Bisquick and turn the dough out onto the surface, dusting the top of the dough with a bit more Bisquick. Form the dough into a ball and knead about 10 times.2 ½ cups Bisquick baking mix, 2 tablespoons granulated sugar, ⅔ cups whole milk
- Use a rolling pin to roll the dough into a rectangle about 13.5 x 9 inches. Spread the softened butter evenly over the dough.3 tablespoons salted butter
- In a small bowl, combine brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough, using your hands to gently press it in down.⅓ cup lightly packed light brown sugar, 1 tablespoon ground cinnamon
- Beginning at one of the long sides of the rectangle, roll the dough up tightly. Pinch the seams to seal. Cut the roll into 9 equal pieces measuring about 1 ½-inches each. Place the pieces, cut sides down, into the prepared baking pan. Pour the heavy cream over the rolls and allow the rolls to rest on the counter for 5 minutes.⅓ cup heavy whipping cream
- Bake rolls in the preheated oven for 23-25 minutes or until a light golden brown.
- Allow the rolls to cool for 5 minutes. While the rolls are cooling, prepare the icing by whisking together the melted butter, powdered sugar, milk, and vanilla. If the glaze is too thick, gradually add more milk, 1/2 teaspoon at a time, until you reach the desired consistency. Pour the icing evenly over the rolls and spread into an even layer. Serve warm.1 tablespoon salted butter, 1 ¼ cups powdered sugar, 2 tablespoons whole milk, 1 teaspoon vanilla extract
Notes
- Don’t worry if your heavy cream is not quite at room temperature. It tends to absorb better when it is at room temperature, but will still work if it is cold from the refrigerator.
- If you do not have salted butter, add a pinch of salt to both the cinnamon-sugar filling and to the icing.
- Try swapping the cinnamon in the filling for pumpkin pie spice, apple pie spice, or chai spice blend.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
