When my grandchildren visit, these cinnamon roll biscuits are their favorite "Breakfast at Grammy's House" treat. If you're not a nut lover, these are also delicious without the pecans. —Joyce Conway, Westerville, Ohio
Cinnamon Roll Biscuits Recipe photo by Taste of Home
In a large bowl, combine the flour, baking powder, salt and baking soda. Combine the buttermilk, oil and vanilla; stir into dry ingredients just until moistened (dough will be sticky).
Turn onto a well-floured surface; knead 8-10 times. Roll out dough into a 15x9-in. rectangle. Spread butter to within 1/2 in. of edges. Combine the sugar, cinnamon, cardamom and, if desired, pecans; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-1/2-in. slices.
Place 1 in. apart on a parchment-lined baking sheet. Bake at 400° until lightly browned, 20-25 minutes.
Meanwhile, in small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm biscuits. Serve immediately.
Cinnamon Roll Biscuits Tips
What can you serve with Cinnamon Roll Biscuits?
Besides a big ole glass of milk, these go well with coffee or homemade hot cocoa. They also pair well with your standard savory breakfast.
Can you make Cinnamon Roll Biscuits ahead of time?
Because this recipe is less time consuming than that of a yeast cinnamon roll and more similar to that of a traditional biscuit, we recommend making the dough fresh and baking it right away. If needed, store cooled biscuits in an airtight container, then warm them in the microwave when ready to enjoy!
How should you store Cinnamon Roll Biscuits?
Store biscuits in an airtight container or zip-top bag for 3 days. Keep in mind that you can also freeze biscuits, then thaw them when needed.