Easy Peasy Biscuit Cinnamon Rolls

Is there anyone who doesn’t love cinnamon rolls? I haven’t met any of them if there are. But…sometimes you just don’t have the time to mix up yeast dough and let it rise twice. So when you want “yummy in a hurry”, biscuit cinnamon rolls are fast, easy and even though they don’t taste like yeast rolls, they are really good! Sometimes I make my own biscuits from scratch but sometimes even that takes to long so I use biscuit mix (like Bisquick or Pioneer). This batch was made with Pioneer (my favorite biscuit mix and available at Walmart). Now that they are done I’m not hungry for one right now – too much tasting of the frosting I guess – Well I had to make sure it was the right consistency and who can resist cream cheese frosting??? The best thing about these is that you can easily change anything about them and tailor them to your personal taste. You can use more or less sugar in the dough, more or less cinnamon and sugar in your filling, add nuts or raisins if you want and make your frosting thicker or thinner, put on more or less, whatever. Have fun with them and enjoy!!


  • 3 cups biscuit mix
  • 1 cup cold water
  • 3 tablespoons white sugar
  • 1 cup brown sugar
  • 2 tablespoons cinnamon
  • 1/4 cup butter, melted, divided
  • 4 ounces cream cheese, softened
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla
Preheat oven to 375 degrees. In large bowl combine biscuit mix, white sugar, and cold water, adding a little more biscuit mix if necessary to make a dough that is not to sticky. Form dough into ball and roll in biscuit mix and then place on biscuit mix dusted work space. Knead dough 8 or 9 times and then pat into a rectangle approximately 9″x12″.
In small bowl combine brown sugar and cinnamon. Cover top of rectangle with all but about 1 tablespoon of melted butter and spread over entire area. Sprinkle brown sugar cinnamon mix over melted butter and then pat down into butter. (This will keep your filling from spilling out of your rolls as you work with them.)
Starting with wide side, roll into a log sealing ending edge. Cut into 12 equal sections and place in buttered 13″x9″ baking dish, leaving space between each roll. Bake for 20 to 35 minutes, until the tops are golden brown (in my oven that’s about 30 minutes). Cool for 5 minutes and then frost.
While rolls are baking beat cream cheese with hand mixer until creamy and then add confectioners sugar, vanilla and remaining melted butter. Mix until smooth. Add more confectioners sugar if necessary to make a fairly stiff frosting (frosting will thin slightly when placed on the hot rolls).
I like cinnamon rolls that are BIG so if you want rolls that are bigger around roll your dough starting with the narrow edge rather than the wide edge and then cut into 6 rolls instead of twelve. These will be much bigger around like the ones in my picture, above.
Add nuts or raisins to your brown sugar and cinnamon mixture for rolls with a little more yum to them!
To make caramel sticky biscuit rolls: In small pan melt 1/4 cup butter. Stir in 1 cup brown sugar and 3 or 4 tablespoons of Karo syrup. Stir until well combined. Pour hot mixture into bottom of baking dish and sprinkle with some chopped pecans before placing your rolls in the dish. When removed from the oven turn over onto serving dish (or a foil covered baking sheet if you don’t have a serving dish that size). Really yum yum!!!
I’d love to hear any other ideas you come up for variations. Have fun and enjoy!

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