Biscuit Cinnamon Rolls Recipe

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Biscuit Cinnamon Rolls have gooey cinnamon sugar, sweet dough, and a delicious frosting. This dessert is ready in 30 minutes, which is nice. First bite, love!  


FOR THE CINNAMON ROLLS: – 1 & 3/4 cups (210g) self-rising flour, plus more for rolling the dough – 1 cup (236ml) heavy cream – 1 to 2 tablespoons butter, melted* – 1/3 cup (67g) firmly packed light brown sugar – 1 tablespoon ground cinnamon FOR THE ICING: – 1 & 1/2 cups (165g) confectioners' sugar, sifted – 2 to 3 tablespoons milk

TO MAKE THE CINNAMON ROLLS: Preheat oven to 450°F. Grease 9-inch round baking pan. Feel free to oil and line the pan with parchment paper.  

Step 1 


Mix the flour in a large bowl. Add cream slowly to moisten and produce a sticky dough.  

Step 2

Make a dough ball and place it on a lightly floured surface. Flour the dough lightly and knead a few times to make it less sticky and rollable. Roll the dough 1/4" thick into a 9"x 12" rectangle.  

Step 3

Melt butter and brush it on the dough, leaving a 1/2" margin on one long end. Put a little melted butter on the end to help the dough stick together when rolling.

Step 4

Mix brown sugar and cinnamon. Sprinkle over dough, leaving 1/2" margin like butter. Roll the dough from the buttered end to the other.  

Step 5

Place the seam-side-down rolled dough. Cut dough into 1" slices using a sharp knife.  

Step 6

In the preheated pan, place each slice of dough on its side. Place them equally in the pan. Bake rolls 12–15 minutes till golden brown.  

Step 7

To make icing: Mix confectioners' sugar and 2 tablespoons milk. Mix in more milk slowly until the frosting reaches the right consistency. Spread frosting on heated cinnamon rolls to cover.  

Step 8

Also See

Also See

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