Cinnamon Roll Biscuits (Buttery, Flaky & Glazed to Perfection)

Now, I’m not saying these cinnamon roll biscuits will replace your Saturday morning cinnamon rolls—but I am saying they might become the new favorite. Think of them as the flakier, biscuit-y cousin of your classic cinnamon bun. They’ve got all that ooey-gooey cinnamon-sugar magic, but wrapped in tender, buttery biscuit layers.

If your granny ever made biscuits from scratch, you know the magic of folding dough until it’s just right. These beauties take that same cozy comfort and toss in a swirl of cinnamon, sugar, and butter… then seal the deal with a sweet vanilla glaze. Flaky, golden, and oh-so-satisfying.

But here’s the question: Is it still a biscuit if it’s glazed like a cinnamon roll? Or is it a cinnamon roll pretending to be a biscuit? I’ll let you decide—but you better taste-test a few first. 🤭

✨ Ingredients You’ll Need

For the biscuits:

Your favorite homemade biscuit dough (or a tried-and-true buttermilk recipe)
All-purpose flour, for dusting
1/2 cup softened real butter (no shortcuts here!)
1/4 cup white sugar
1/4 cup brown sugar
1 tbsp ground cinnamon

For the glaze:

1 cup powdered sugar
2 tbsp melted butter
1/2 tsp vanilla extract
2–3 tbsp cream or milk (just enough to make it drizzle-ready)

🥣 How to Make Cinnamon Roll Biscuits

Preheat that oven to 400°F. These take a bit longer than regular biscuits, so give them a solid, hot start.
Roll out your biscuit dough on a floured surface—about 1/4 inch thick works well. You want it flat but not paper-thin.
Slather on the softened butter. Don’t be shy. Cover every nook and cranny of that dough like it owes you money.
Mix the sugars and cinnamon in a small bowl, then sprinkle generously over the buttered dough. It should look like a winter wonderland… if winter was made of sugar and spice.
Fold the dough over itself several times, like you’re making buttery cinnamon origami. Each fold creates those tender, flaky layers.
Cut into squares or rounds using a sharp knife or biscuit cutter. Place them snugly in a greased baking dish.
Bake at 400°F for 20–25 minutes or until golden and cooked through. If they still look doughy in the middle, give them another few minutes.
While they bake, make the glaze. Stir together powdered sugar, melted butter, vanilla, and just enough cream to get that dreamy, drizzly texture.
Pour the glaze over the warm biscuits right out of the oven. Let it soak into those crevices like a cinnamon sugar waterfall.

🌼 Tips, Swaps & Variations

Want a deeper flavor? Use all brown sugar for a rich, molasses-y twist.
Spice it up! Add a pinch of nutmeg or cardamom to the cinnamon mixture.
Add-ins to try: Chopped pecans, mini chocolate chips, or even a swirl of apple butter.
Glaze options: Add a little maple syrup to your glaze or swap in almond extract for a new flavor profile.

Common Mistakes (and How to Dodge ‘Em)

Too dry? You may have overbaked them. Keep a close eye at the 20-minute mark.
Tough biscuits? Biscuit dough doesn’t like a heavy hand. Be gentle with those folds!
Glaze too thick? Just add a splash more cream or milk until it’s pourable.

🥄 Final Thoughts

So, what’s the verdict? Cinnamon roll or biscuit? Or maybe the best of both worlds? One thing’s for sure—these flaky, golden, cinnamon-swirled delights are perfect for lazy weekend mornings, holiday brunch spreads, or just because the kitchen needs to smell like home.

Have you tried this hybrid treat before?
Let me know how you twist it up—or if your family has a secret cinnamon roll trick up their sleeve!