Easy Biscuit Cinnamon Rolls
Biscuit cinnamon rolls are the best easy breakfast! Made with tender biscuit dough and filled with brown sugar and cinnamon, these buttery sweet rolls are topped with a simple vanilla icing for the perfect finish.
Servings 9 sweet 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) 9x9-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.
