Buttermilk Biscuit Cinnamon Buns

Last weekend, we went to San Francisco for my 21st birthday (restaurant reviews coming soon!); it was a blast! The only problem before leaving was that I didn’t own “city-type” clothes. I had to go buy a few new tops that would be club worthy. The first place I passed as I walked into the mall was Cinnabon. The smell that comes from that place makes you melt immediately as you walk in. It always takes everything I have not to stop and get one! I don’t know what it is about cinnamon buns but they are just so addicting.

A couple months ago my friends Chrissie, Ben and I went to a breakfast place that had biscut cinnamon rolls; Chrissie and I immediately were in love. We had talked about making them constantly after eating there, so for her birthday I decided that I would recreate those delicious cinnamon rolls. The biscut dough is so much better than regular cinnamon roll dough because it doesn’t dry out at all and is nice and flakey. I added raisins to these rolls, but you can also add pecans, chocolate or whatever else you would like. Also, be sure to drench these bad boys in the glaze… it’s worth it!

4.2 from 5 reviews
Buttermilk Biscuit Cinnamon Buns
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup butter (cut into small chunks)
  • ¾ cup buttermilk
  • 2 tbsp softened butter
  • ½ cup brown sugar (firmly packed)
  • 2 tsp cinnamon
  • ½ cup raisins (optional)
  • 1 cup powdered sugar
  • 2 tbsp buttermilk
  • 1 tsp butter (melted)
  • ½ teaspoon vanilla
  1. Preheat the oven to 500F.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  3. Add the butter and fold into the flour mixture until it forms small crumbs.
  4. Pour in the buttermilk and stir slowly until the dough forms into a ball.
  5. Knead the dough over a lightly floured surface until well formed (about 3 minutes), then roll out into about a 9x16-inch rectangle.
  6. Spread the 2 tbsp softened butter over the dough. Next, cover with brown sugar, cinnamon and raisins.
  7. Tightly roll the dough into a spiral across the longer side. Press the seam to seal the buns, then gently cut the dough into 1½ inch pieces.
  8. Place the rolls on a baking sheet lined with parchment paper. Bake at 500F until sugar is bubbling and the buns are golden around the edges (about 8-10 minutes).
  9. While buns are baking, beat together the powdered sugar, 2 tbsp buttermilk, 1 tsp melted butter and vanilla until a stiff glaze is formed. NOTE: Add more buttermilk if you would like a less-thick glaze.
  10. Remove the buns from the oven and coat with the buttermilk glaze before serving.
  11. TIP: For extra tasty cinnamon buns, place them into a sealed container for 30 minutes to 1 hour after frosting, before serving.

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31 Responses to Buttermilk Biscuit Cinnamon Buns

  1. Oh, I love Cinnabon!! We don’t have it here in Australia, and I have been wanting to make cinnamon rolls for a while! Thanks for sharing, I might give your recipe a go 😉

  2. Nicki says:

    These look lovely! I would add some nuts on top with the glaze, as you mentioned. So good!

  3. LOVE biscuits, and LOVE cinnamon rolls! Great to combine them!!

  4. Oh man! These look so amazing! I’m a sucker for that Cinnabon smell too. We’re huge cinnamon roll on Sundays fans. This recipe is perfect!

  5. Let’s hear it for cinnamon buns! Loved around the world, no? Yours look fantastic.

  6. Oooh bisquits and cinnamon rolls sound like a winning combination!

  7. nytesong says:

    I love this idea! This way is decidedly quicker than the traditional cinnamon roll and would help satisfy a cinnamon roll craving a lot faster. Yum! Thanks for sharing.

  8. Julie Reihl says:

    My kids would love this – have to give it a try! Yummy!

  9. tusea says:

    I baked this for my family yesterday, they really liked the rolls but the frosting was no good. Maybe I put too much vanilla? I’m not sure, but it tasted really funky to us.. ?

  10. Hm, it could have been from the vanilla, or from too much buttermilk. I would suggest starting with more powdered sugar and slowly adding more buttermilk and vanilla, tasting along the way. Once you reach a taste you like, keep it at that. Hope that helps!

  11. This recipe looks amazing. The concept of merging biscuits and cinnamon buns sounds like a great idea. Did you find the biscuit dough difficult to manage? For flakey biscuits the dough shouldn’t my kneaded too much and I would fear that it might fall apart while attempting to roll it.

  12. I didn’t knead the dough very much at all and didn’t have much of a problem. I think you just need to roll them slowly and carefully and you are good to go. =)

  13. Michelle says:

    These look better than Cinnabon. And you have amazing photography talent for being so young! Stick with it, you are so talented! Buzzed!

  14. I could totally go for this. Buzzz!

  15. Cheri says:

    500f sounds really hot to me~ typo or really??

  16. Yupp 500F, I know it seems really hot, but they don’t take long to bake. Just make sure you remember to check on them and take them out in time! =)

  17. These look like a perfect sunday or saturday morning treat!

  18. Kesh says:

    Hi!! I just made the rolls!! It was really fun making it.. Just need to know, mine came out like a bread texture and not biscuit..also it took about 5mins to bake!! it was pretty fast!! the frosting was excellent! tasted it just after baking…texture was good but since I used brown sugar, it was not as sweet as it is on the outside…any recommendation??

  19. When making biscuit dough it is important not to knead the dough too much, you want it to be almost sticky when you are rolling them up, which sometimes makes them hard to handle, but delicious to eat! Yeah at such a high temperature, they bake very fast. Did you use brown sugar in the frosting? The icing should be made with powdered sugar , which will give it a very sweet flavor. The brown sugar should be baked inside of the buns to compliment the sweet icing. Hope that helps, let me know if you have any other questions!

  20. Cinnamon buns are just the best. No better way to start your morning. I recently made cinnamon rolls using buttermilk as well. So delicious!!! Love your addition of raisins!

  21. I absolutely love anything cinnamon. Thanks for the post :)

  22. Apron Appeal says:

    it’s time to give these a try…I like that it’s biscuit variety v. muffin. (some may say there isn’t a difference, but I think there is….in fact…I may be making these for breakfast today.)

  23. sarah says:

    Hi! I love the idea of the recipe :)
    I think I’ll make it 2moro morning but I do not have baking soda! is it OK to skip it?? I’ll also try it with pastry flour :)
    Thanks for the recipe, and I will post the result after I make it 😀

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  25. Alaiyo Kiasi says:

    You had me at “Buttermilk.” What amazing-looking cinnamon buns/biscuits. I’m so weak for anything baked with cinnamon. I can’t wait until a really cold day (preferably a school-out-snow-day). This recipe would be awesome to make for the family if we’re snowed in.

    Lovely, lovely photos that set the mood of baking with cinnamon really well!


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  27. news says:

    Is it fine to place a portion of this on my personal weblog if perhaps I post a reference to this web-site?

  28. dave says:

    The best buns I’ve ever made. I’ve tried a lot of reciepes but this one rocks. Thank you. It tastes like those small one which you can but in Target. Thank you again. You’ve made my day.

  29. Justyna says:

    Amazing Rolls. We’ve just baked them and fell in love

  30. I am in love with them too!