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Quick & Easy Biscuit Cinnamon Rolls

These delightful biscuit cinnamon rolls offer all the warm, gooey satisfaction of traditional cinnamon rolls with a fraction of the effort, using pre-made biscuit dough as a genius shortcut.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Rolls
  • 2 cans refrigerated biscuit dough (16.3 oz each, 8 count large flaky biscuits)
  • 4 tbsp unsalted butter melted
For the Cinnamon Filling
  • 1/2 cup packed light brown sugar
  • 1 1/2 tbsp ground cinnamon
For the Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or heavy cream

Equipment

  • 9x13 inch baking dish
  • Small mixing bowls
  • Rolling Pin
  • Pastry Brush
  • Sharp Knife

Method
 

Prepare the Rolls - Group
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Open the cans of biscuit dough. On a lightly floured surface, take each biscuit and gently roll it out into a rectangle, approximately 6x4 inches. Overlap the edges slightly if needed to create a larger, more uniform surface.
  3. Brush each rolled-out biscuit rectangle with about 1 teaspoon of the melted butter, ensuring an even coating.
Make the Cinnamon Filling - Group
  1. In a small bowl, combine the brown sugar and ground cinnamon. Mix well.
  2. Evenly sprinkle the cinnamon-sugar mixture over the buttered biscuit rectangles, leaving a small border around the edges.
Assemble the Cinnamon Rolls - Group
  1. Starting from one of the longer sides, carefully roll each biscuit rectangle into a tight log. Pinch the seam closed to seal.
  2. Using a sharp knife, slice each log into 3 equal pieces (approximately 1.5 to 2 inches thick). You should have a total of 16 rolls.
  3. Arrange the sliced rolls in the prepared baking dish, leaving a little space between each roll as they will expand while baking.
  4. Bake for 18-22 minutes, or until the rolls are golden brown and cooked through. Keep an eye on them to prevent over-browning.
  5. While the rolls are baking, prepare the glaze.
Prepare the Cream Cheese Glaze - Group
  1. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract.
  3. Add milk (1 tablespoon at a time) until the glaze reaches your desired consistency – smooth, pourable, but not too thin.
Serve - Group
  1. Once the biscuit cinnamon rolls are out of the oven, let them cool in the baking dish for about 5-10 minutes.
  2. Drizzle generously with the prepared cream cheese glaze while they are still warm. Serve immediately and enjoy!

Notes

For an extra gooey bottom, you can pour a tablespoon of melted butter and a sprinkle of brown sugar into the bottom of the baking dish before adding the rolls. Leftover rolls can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat gently in the microwave or oven.