These gooey cinnamon roll biscuits begin with canned biscuit dough. It’s layers of flaky biscuits covered in cinnamon sugar and then drizzled with cinnamon roll filling. These easy cinnamon rolls are covered with a vanilla icing, making these these buttery biscuits taste every bit like a classic cinnamon roll.

Cinnamon Rolls Made With Canned Biscuits

If there are two things I’m exceptionally snobby about, it’s biscuits and cinnamon rolls. These are two areas where I have very strong opinions about texture, flavor, and overall appearance.

Homemade biscuits should have buttery, flaky layers with a perfectly soft texture. Similarly, homemade cinnamon rolls should be pillowy-soft and fluffy with thick layers of gooey cinnamon roll filling. This is not the time for dense bread products or hints of cinnamon flavor.

As with nearly everything, there are exceptions to every rule. And one of those exceptions is the canned biscuit dough. Canned biscuits are very different than homemade biscuits, but they are equally delicious and the convenience factor is unmatched.

And I adore canned biscuits, especially the flaky layered biscuits. For these rich and gooey cinnamon roll biscuits, each layer is carefully split apart and dipped in butter, cinnamon, and sugar. Then each biscuit is drizzled with a buttery brown sugar filling that’s akin to the cinnamon roll filling inside homemade cinnamon rolls. It’s kind of like a giant cinnamon roll casserole bake.

There’s a time and a place for all things homemade, but sometimes I just want all the flavor of cinnamon rolls without the effort. So these gooey cinnamon roll biscuits might be my most treasured recipe. A ridiculously simple cinnamon roll recipe that’s way tastier and elevated than just canned cinnamon rolls.

What’s To Love About These Cinnamon Rolls With Canned Biscuits:

Canned Biscuit Dough: Nearly all the work is already done when canned biscuit dough is involved. The dough is so soft and it bakes into these heavenly, buttery rolls with flaky layers. This is one of those ingredients I always keep on hand.
Cinnamon Roll Filling: So a traditional cinnamon roll filling is usually butter, cinnamon, sugar, and sometimes brown sugar. I’m a big believer in brown sugar so this filling is rich and sticky and almost caramel-like in flavor. Think like sticky buns meets monkey bread meets cinnamon rolls.
Easy: It’s such a convenient cinnamon roll recipe. It’s pretty much a 1 hour cinnamon roll biscuit recipe, and thanks to the biscuit dough, no flavor or texture gets sacrificed. Plus, instead of having to fill and roll and cut each piece (trying to keep the filling inside) like regular cinnamon rolls, the cinnamon filling is drizzled all over it’s gooey cinnamon filling everywhere.
Heavy Cream: Heavy cream is drizzled directly on top of the rolls before they bake, which yields a really rich and gooey cinnamon roll filling as it bakes. It makes these biscuits a cross between sticky buns and cinnamon rolls.

One of my other favorite ways to use canned biscuits is in this Apple Fritter Cake. And if you’re craving all things cinnamon rolls, try these Pumpkin Butter Cinnamon Rolls, Cranberry Orange Cinnamon Rolls, or these Orange Cinnamon Rolls.

Let’s Talk Ingredients:

Canned Biscuits: If possible, get the flaky layer kind. Each biscuit gets separated into three layers, with each layer being dipped in butter and cinnamon sugar. It makes these cinnamon roll biscuits extra gooey and flavorful.
Unsalted Butter
Ground Cinnamon
Sugar and Brown Sugar
Vanilla Extract and Almond Extract: You can substitute more vanilla for almond if you prefer.
Powdered Sugar
Heavy Whipping Cream

How To Make These Soft and Gooey Cinnamon Roll Biscuits:

Prepare: Pour a bit of melted butter in the bottom of your casserole dish. Then, get your bowl of melted butter and bowl of cinnamon sugar ready.
Biscuits: This recipe makes 12 three-layer cinnamon roll biscuits. Make sure you have two cans of 8 layer biscuits. Twelve of the biscuits are going to be split in half. The remaining four biscuits will be split into thirds.
Assembly: Dip 12 biscuit halves in melted butter and immediately dip and coat in cinnamon sugar. Place them in an even layer in the prepared baking pan. Repeat with the 12 thinner layers (dip in melted butter and cinnamon sugar), and place each on top of the other rolls. Lastly, repeat with the final 12 biscuit halves. Each cinnamon roll biscuit will have 3 flaky layers.
1. Pro Tip: The thinner biscuits are the middle layer because that’s the part that takes the longest to cook. The thinner layers will cook more evenly in the middle than the thicker biscuit layers.
Cinnamon Roll Filling: Whisk melted butter, brown sugar, cinnamon, and vanilla together. Pour all over the biscuits. Use a spoon to spread it out. Then, drizzle heavy cream all over the biscuits.
Bake: Bake at 375 for 25-30 minutes, or until the biscuits are lightly golden and the filling is bubbling.
Cool: Allow the biscuit cinnamon rolls to cool for a few minutes.
Icing: Whisk powdered sugar, vanilla extract, almond extract, and heavy cream together. Drizzle on top of the cinnamon rolls and let set before serving.

Storage Tips:

These can be stored at room temperature or in the fridge. They’ll last a couple extra days if in the fridge, and they can be reheated in the oven or in the microwave.

These cinnamon roll biscuits can be made ahead and frozen. Wrap each one individually in plastic wrap or a freezer safe bag and freeze until ready to eat. They can be reheated in the oven or microwave.

Pro Tips:

Consider saving this Cinnamon Roll Biscuit Casserole for a quick holiday breakfast! This is the kind of Christmas morning breakfast recipe that not only saves a ton of time but also is going to have all of your friends and family coming back for seconds.

Quick and Easy Tips To Making These Perfect Cinnamon Roll Biscuits Every Single Time:

Flaky Layers: If possible, try to use the flaky layer canned biscuits that come 8 to a can.
Splitting the Biscuits: There should be 16 biscuits that we’re turning into 12 three-layer cinnamon rolls. So 12 of the biscuits are split into two layers (just pull them apart) and 4 of the biscuits are split into 3-layers.
1. Pro Tip: If you can’t find the flaky layer biscuits, you can use regular canned biscuits. You just need to make sure you have 16 biscuits, and instead of pulling the biscuits apart by their natural layers, you’ll just use a knife to separate into layers.
Bake Time: If you find the tops of the cinnamon rolls are browning too quickly, cover with a piece of tin foil and continue baking until the filling bubbles and the centers are done.

Categories:

Breads, Breakfast and Brunch,