50+ Homemade Bread Recipes - Tastes Better From Scratch

Orange Rolls

Lauren Allen — Sat, 02 Dec 2023 12:00:00 +0000

Our soft and fluffy homemade Orange Roll recipe couldn’t be more simple or delicious. They’re baked in a muffin pan and have a delicious orange glaze on top.

Looking for more bread recipes? Try Chocolate Banana Bread, Cranberry Orange Muffins, or Lemon Blueberry Bread!

Why I love this recipe:

Family Tradition: This recipe holds a special place in my heart. I make it every year for family parties, special occasions, and especially Thanksgiving and Christmas, just like my mom did for our family growing up.
Muffin Tin: The rolled dough is baked in a muffin pan, making the rolls easier to eat and form. This recipe is SO simple!
Homemade Filling and Glaze: Making the glaze and filling is the easiest part and also the most delicious, with bursts of orange flavor.

How to make Orange Rolls:

Make Dough: Combine water, yeast, and sugar and let rest for 5 minutes, until foamy. Add eggs, butter, salt, flour, and yeast mixture in a mixing bowl with dough hook. Knead for 3 minutes on medium speed, then let rest, covered, for 10 minutes. Repeat 2 more times. Divide dough into 3 balls.

Make Filling: Roll each dough ball into a 15″x8″ rectangle. Mix ½ cup softened butter with ½ cup of sugar and the zest of 2 oranges. Spread mixture evenly over all three rectangles of bread dough.

Roll each rectangle lengthwise into a long tube (similar to cinnamon rolls). Use a sharp serrated knife to cut the dough into 1 1/2″ sections.

Bake: Place each small dough roll into a greased muffin tin. You could also lay them in a greased baking dish, like cinnamon rolls, if you prefer. Cover lightly with greased plastic wrap and rise for 30 minutes. Bake at 400 degrees F for 10-12 minutes. Remove from oven.

Make Orange Glaze: Whisk powdered sugar, orange zest, and orange juice until smooth. Drizzle over warm orange rolls.

Storage and Freezing Instructions:

To Store: Orange rolls are best enjoyed fresh, the day they are made. Store leftovers in an air-tight container for 1-3 days, or freeze.

To Freeze: Baked orange rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave for a few seconds.

More Sweet Roll Recipes:

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Orange Rolls

This homemade Orange Roll recipe is baked in a muffin pan and couldn't be more simple! They are warm, fluffy, and have a delicious orange glaze drizzled on top.

Course Breakfast, Dessert, Side Dish

Cuisine American, holiday

Prep Time 1 30

Cook Time 10

Total Time 1 40

Servings

Calories 156kcal

Author Lauren Allen

Cost 6

Ingredients

Rolls:

1 3/4 cups warm water
2 Tablespoons active dry yeast
1/3 cup granulated sugar
2 large eggs
1/2 cup butter (1 stick), melted
1 teaspoon salt
5 cups all-purpose flour

Filling:

1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
zest of 2 large oranges

Orange Glaze:

2 cups powdered sugar
1/2 teaspoon orange zest (from fresh orange)
2 Tablespoons freshly squeezed orange juice

Instructions

Make dough: In a small bowl, add water, yeast and sugar. Let rest for 5 minutes, until foamy on top. In a large mixing bowl fitted with a dough hook, add eggs, butter, salt, flour and yeast mixture.
Knead the dough with your mixer on medium speed for 3 minutes. Cover bowl with a towel and let dough rest for 10 minutes.
Knead dough again for 3 minutes. Let rest for 10 minutes.
Knead dough one more time for three minutes. Let rest again for 10 minutes.
Divide the dough into 3 balls. Lightly flour your counter-top and roll each dough ball out into a 15''x8'' rectangle.
Make filling: Mix ½ cup softened butter with ½ cup sugar and the zest of 2 oranges. Spread this mixture evenly over the three rectangles of bread dough.
Roll-up each rectangle lengthwise into a long tube (similar to how you would roll cinnamon rolls). Use a sharp serrated knife to cut the dough into 1 1/2'' sections.
Put each small dough round into a greased muffin tin. (You could also lay them in a greased baking dish, like cinnamon rolls, but we always make them in muffin tins!)
Cover dough lightly with greased piece of plastic wrap and allow dough to rise once more, for 30 minutes. Bake at 400 degrees F for about 10-12 minutes. Remove from oven and drizzle with glaze.
Glaze: Whisk powdered sugar, orange zest and orange juice until smooth. Drizzle over warm orange rolls.
Orange rolls are best enjoyed fresh, the day they are made. Store leftoevers in an air-tight container for 1-3 days, or freeze.

Video

Notes

To Make Ahead: Make the roll dough and instead of kneading and resting, knead with a mixer for 5-7 minutes, then transfer to a well greased large bowl. Cover bowl with a lid or tightly with greased plastic wrap and refrigerate for several house or overnight. Remove from fridge allow to rest on counter for 1 hour before rolling out dough and adding filling.

To Freeze: Allow the rolls to cool completely after cooking (before topping with glaze). Place in a ziplock freezer bag in the freezer for up to 3 months. To reheat, microwave the muffins for 15-20 seconds and top with fresh orange glaze.

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I originally shared this recipe November 2013. Updated August 2019 and December 2023.

Cranberry Orange Muffins

Lauren Allen — Tue, 28 Nov 2023 12:00:00 +0000

This soft and moist Cranberry Orange Muffins recipe is topped with a delicious orange glaze, and bursting with flavor!

Want to try more muffin recipes? Try these Pumpkin Cream Cheese Muffins, Healthy Banana Muffins, Snickerdoodle Muffins, or Lemon Raspberry Muffins!

Why I love them:

Easy – Only 10 minutes of prep and just a few steps, this homemade cranberry orange muffins recipe is great for a child to help with.
Freezer Friendly – Make a double batch and freeze the rest for an even quicker grab-and-go breakfast or snack.
Flavorful – We love the tart cranberries and sweet orange combination. It makes for beautiful and festive cranberry muffins, and the glaze takes it over the top.

Ingredients Needed:

How to make Cranberry Orange Muffins:

Dry Ingredients: Stir together sugar and orange zest. Add flour, salt, and baking powder.

Wet ingredients: In a separate bowl, stir together buttermilk, oil, eggs, orange juice, and vanilla.

Combine wet and dry ingredients, stirring just until mixed. Fold in halved cranberries.

Bake: Spoon batter into prepared muffin pan and bake at 350 degrees F for 20-26 minutes.

Optional Glaze: Combine powdered sugar, orange juice, and orange zest. Drizzle over baked muffins.

Freezing Instructions:

To Freeze: Allow muffins to cool completely, then place in an airtight container of freezer bag for up to 3 months. Thaw at room temperature, or rewarm in the microwave for a few seconds.

Variations:

Cranberry Substitute: You could use dried cranberries, if you don’t have fresh, or try substituting fresh or frozen raspberries or blueberries, for a fun flavor twist.
Mini Muffins: Bake at 350°F for 10-13 minutes or until a toothpick inserted comes out with just crumbs.
Jumbo Cranberry Orange Muffins: If you’d like your muffins to be a little larger, like bakery style, scoop the batter into 10 muffin cups, instead of 12.
Cranberry Orange Loaf: follow this Cranberry Orange Bread recipe.

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Cranberry Orange Muffins

This delicious, moist Cranberry Orange Muffins recipe is topped with a orange glaze, and bursting with flavor!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 160kcal

Author Lauren Allen

Cost 4

Equipment

Muffin Tin

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoons baking powder
1 cup granulated sugar
Zest of 1 orange
¾ cups buttermilk
1/2 cup oil (vegetable or canola oil)
2 large eggs room temperature*
1 Tablespoons fresh orange juice
1 teaspoon vanilla extract
1 cup fresh cranberries , halved (cut before measuring)

Orange Glaze:

1/3 cup powdered sugar
½ – 1 teaspoons fresh orange juice
pinch orange zest , optional

US Customary – Metric

Instructions

Preheat oven to 350° F. Line a standard muffin tin with liners, or spray with cooking spray.
Mix dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
Mix wet ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries.
Spoon batter into prepared muffin pan and bake for 20-26 minutes. Makes 12 muffins.
Glaze: In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Add more juice if needed to thin, or powdered sugar to thicken. Drizzle glaze over cooled muffins.

Video

Notes

Cranberry Substitute: You could use dried cranberries, if you don’t have fresh, or try substituting fresh or frozen raspberries or blueberries, for a fun flavor twist.

Mini Muffins: For mini muffins, bake at 350°F (177°C) for about 11-13 minutes or until baked through. Use a toothpick to test for doneness.

Jumbo Cranberry Orange Muffins: for larger, bakery style muffins, divide batter between 10 muffin cups, instead of 12.

Freezing Instructions: Allow muffins to cool completely, then place in an airtight container of freezer bag for up to 3 months. Thaw at room temperature, or rewarm in the microwave for a few seconds.

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This post was originally published November 2021. Updated November 2023.

Buttermilk Biscuits

Lauren Allen — Mon, 27 Nov 2023 12:00:00 +0000

This homemade Buttermilk Biscuits recipe is quick to make and yields the most amazing buttery, flaky biscuits. They’re SO much better than store bought and only require simple pantry ingredients.

If you love warm bread recipes you should try Buttermilk Cornbread, Cinnamon Roll Biscuits, Whole Wheat Bread, Applesauce Bread, or Perfect Cinnamon Rolls.

Why I love this Buttermilk Biscuits recipe:

Texture – When you make buttermilk biscuits from scratch the dough is folded into layers to create the flaky biscuits we all love, with a crisp exterior and soft and chewy interior.
Sweetened with honey, instead of sugar, which adds the best subyle sweetness, and softness.
Versatile – Eat warm slathered with butter and homemade strawberry jam, or enjoy with a warm bowl of soup. Use for breakfast sandwiches, as a side to egg casserole, or with our delicious sausage gravy over the top!

How to make Biscuits:

Combine Dry Ingredients: Stir baking powder, flour, and salt together in a large bowl. Grate the frozen butter into the flour then use a pastry blender or mix the butter in. Place the mixing bowl in the fridge for 10 minutes. Similar to making pie crust, we want our ingredients to stay cold up until the biscuits go into the oven so that they bake with flakey, tender layers.

Add Wet Ingredients: Measure buttermilk into a liquid measuring cup then stir in the honey. (If you don’t have buttermilk on hand, use my buttermilk substitute). Add to the flour mixture from the fridge and stir together just until combined. Turn the dough out onto a lightly floured surface and gently mold into a ball.

Shape Dough: Press the dough with your hands (or a rolling pin) into a rectangle that is about ½ inch thick. Fold the dough into thirds, like a brochure. Repeat that process one more time, pressing the dough down to ½ inch thick and then folding it into thirds. This process helps create layers that will allow for a flakey biscuit texture.

Cut Out Biscuits: Roll the dough just ¾ inch thick then use biscuits cutters to cut into desired sizes.

Bake: Place biscuits on a parchment paper lined baking sheet then bake them for 10-12 minutes at 400°F.

Serve: I love to serve these easy buttermilk biscuits with strawberry jam, sausage gravy, with a bowl of soup, or topped with whipped cream and strawberries for a strawberry shortcake!

Storage and Freezing Instructions:

To Make Ahead: Prepare biscuits dough as directed, but before cutting the dough to bake, cover the dough tightly in plastic wrap and refrigerate for up to days, before cutting and baking.

To Freeze: Prepare dough up until baking. Place uncooked biscuits on a parchment lined baking sheet, cover lightly with plastic wrap and freeze for 30 minutes. Transfer to a freezer safe bag or container and freeze for up to 3 months. Place frozen biscuits on a baking sheet, covered, to thaw overnight in the fridge before baking. Baked biscuits also freeze well, stored in an airtight container in the freezer for up to 3 months.

Recipe Variations:

Check out these breakfast favorites:

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Buttermilk Biscuits

This homemade Buttermilk Biscuits recipe is quick to make, flaky, and uses simple pantry ingredients. They're outrageously delicious and SO much better than store bought!

Course Main Course, Side Dish

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 172kcal

Author Lauren Allen

Cost 3

Equipment

Pastry Blender

Ingredients

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 Tablespoons butter , frozen
3/4 cup buttermilk*
3 Tablespoons honey

US Customary – Metric

Instructions

Preheat oven to 400°
Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or fork to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.
Stir honey into buttermilk until well blended.
Add buttermilk mixture to flour mixture and stir just until moist. Turn dough out onto a lightly floured surface and form gently into a ball. Roll or pat the dough into a rectangle ½ inch thick.
Fold the dough into thirds (as if folding a piece of paper to fit into an envelope). Gently re-roll dough into a rectangle, ½ inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.
Cut dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.
Bake at 400° for 10-12 minutes or until golden and cooked through. Remove from pan and cool on wire racks.
Store biscuits at room temperature for 1-2 days, or for best results, wrap in plastic wrap and freeze leftover biscuits in an airtight container for up to 3 months.

Video

Notes

Buttermilk: If you don’t have some on hand, make your own Buttermilk Substitute by mixing milk and lemon juice or vinegar.

Make Ahead Instructions: Prepare biscuits dough as directed, but before cutting the dough to bake, cover the dough tightly in plastic wrap and refrigerate for up to days, before cutting and baking.

Freezing Instructions: Prepare dough up until baking. Place uncooked biscuits on a parchment lined baking sheet, cover lightly with plastic wrap and freeze for 30 minutes. Transfer to a freezer safe bag or container and freeze for up to 3 months. Place frozen biscuits on a baking sheet, covered, to thaw overnight in the fridge before baking. Baked biscuits also freeze well, stored in an airtight container in the freezer for up to 3 months.

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*I originally shared this recipe April 2013. Updated December 2018 and March 2022 and November 2023.

Cranberry Orange Bread

Lauren Allen — Mon, 20 Nov 2023 12:00:00 +0000

This easy Cranberry Orange Bread recipe is made with fresh cranberries and a sweet orange glaze. It’s one of our family’s favorite traditions to make each holiday season.

Want more bread recipes? Try this Lemon Poppy Seed Bread, Lemon Blueberry Bread, or Banana Bread!

Why I love this bread recipe:

Flavor – The combination of cranberry and orange pairs as well together as peanut butter and jelly. It’s bold, sweet, tangy, and incredibly addicting.
Quick Bread – There’s no rising required for quick breads so they only take minutes to make.
Freezer Friendly – I love to make a big batch and freeze the extras to enjoy later or share with friends and neighbors all season long.

How to make Cranberry Orange Bread:

Combine Ingredients: Add sugar and orange zest then stir well to combine. Add flour, salt, and baking powder then stir. In a separate bowl, combine buttermilk, oil, eggs, orange juice, and vanilla. Slowly add the wet ingredients to the dry ingredients, stirring just until combined.

Add Cranberries: Cut the fresh cranberries in half and fold them into the batter then pour it into the bread pans.

Bake: For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking. Cool and make the orange glaze, then drizzle over the bread. Cut cranberry bread with orange glaze then serve.

Storing and Freezing Instructions

To Store: Wrap in plastic wrap and store at room temp or in the fridge for 2-3 days.

To Freeze: Cool completely then place in a freezer-safe bag and freeze for up to 3 months.

More Holiday Recipes:

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Cranberry Orange Bread

This easy Cranberry Orange Bread recipe is made with fresh cranberries and a sweet orange glaze. It's one of our family's favorite traditions to make each holiday season.

Course Breakfast, Dessert, Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 260kcal

Author Lauren Allen

Cost 4

Equipment

Loaf Pan

Ingredients

For the bread:

3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups granulated sugar
orange zest , from 2 large oranges
1 1/2 cups buttermilk
1 cup oil (vegetable or canola oil)
4 large eggs slightly beaten
2 Tablespoons orange juice , fresh
1 teaspoon vanilla extract
2 cups fresh cranberries halved

For the orange glaze: (Optional)

1 1/2 cups powdered sugar
2 Tablespoons orange juice , fresh
1 1/2 teaspoons orange zest

US Customary – Metric

Instructions

Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and set aside.
In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve. Wrap bread well and store for 2-3 days at room temperature.

Video

Notes

Yield: Makes 2 loaves. 24 slices/servings.

Storing Instructions: Wrap in plastic wrap and store at room temp or in the fridge for 2-3 days.

Freezing Instructions: Cool completely then place in a freezer-safe bag and freeze for up to 3 months.

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Recipe adapted from Two Peas and their Pod.

I originally shared this recipe November 2015. Updated November 2019 and November 2023.

Buttermilk Cornbread

Lauren Allen — Mon, 30 Oct 2023 11:00:00 +0000

This easy Buttermilk Cornbread recipe has been our go-to for years because of its perfect moist and tender texture and flavor. It’s made with just 8 simple ingredients and turns out wonderfully every time!

Want more bread recipes? Try Garlic Knots, Buttermilk Biscuits, The Best Homemade Rolls, or Easy Homemade Breadsticks.

Why I love this Buttermilk Cornbread:

Easy: I usually have the ingredients on hand and it comes together quickly for an easy side dish to serve with soup, chili, BBQ pork sandwiches, meatloaf, Goulash, Jambalya or Baked Salmon.
Moist: No one likes dry and crumbly cornbread, and thanks to the buttermilk this cornbread is moist and cake-like.
Versatile: Use this recipe to make cornbread muffins, or try my other cornbread variations, like skillet cornbread and jalapeño cornbread!

Ingredients Needed:

How to make Buttermilk Cornbread:

Melt butter in skillet or in the microwave. Remove from heat and stir in sugar and then add eggs and beat until well blended.

Combine buttermilk with baking soda and then stir into mixture.

Stir in cornmeal, flour, and salt until combined, but don’t over-mix the batter. You don’t want any big lumps of flour or cornmeal, but the batter doesn’t need to be completely smooth.

Bake. Pour batter into a greased 8 inch square pan and bake at 375 for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy homemade cornbread with butter and honey or jam. Serve alongside Slow Cooker Ribs, White Chicken Chili, Beef Stew, or Steak Kabobs.

Freezing Instructions:

Freeze baked and cooled buttermilk cornbread in an airtight freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight then rewarm gently in the microwave.

Recipe Variations:

Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes.
Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread!
Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it’s unique texture and flavor.
Jalapeño Cornbread

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Buttermilk Cornbread

This is the BEST Buttermilk Cornbread recipe, made with a few simple ingredients and it bakes perfectly every time. It's tender, slightly sweet, moist and cake-like.

Course bread, Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 284kcal

Author Lauren Allen

Cost 3

Ingredients

1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup butter
2 eggs
1 cup buttermilk*
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt

US Customary – Metric

Instructions

Preheat oven to 375 degrees. Grease an 8 inch square pan.
Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well.
Combine buttermilk with baking soda and stir into the bowl.
Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing–the batter doesn't need to be completely smooth.
Pour batter into the prepared pan. Bake at 375 degrees F for 22-30 minutes, or until a toothpick inserted in the center comes out clean.

Video

Notes

*Buttermilk Substitution – If you don’t have buttermilk, no problem! Add one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the cup with milk to the 1 cup line.

Storing: Leftover cornbread can be stored in an airtight container at room temperature for up to one week. (It will dry out the longer it sits out, so I think it’s best enjoyed the day of baking.)

Freezing Instructions: You can freeze cornbread in an airtight, freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight and rewarm gently in the microwave.

Variations:

Muffins: Fill the muffin cups 2/3 full. Bake at 400 degrees F for 15-20 minutes. I especially love to freeze cornbread muffins, so that I can easily grab one and pop it right in the microwave for a few seconds.
Buttermilk Cornbread Cast Iron: Follow my instructions for skillet cornbread!
Corn Flour or Polenta: I would not recommend substituting either corn flour or polenta for the cornmeal in this recipe! The cornmeal is a star ingredient that gives the bread it’s unique texture and flavor.

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*I originally shared this recipe September 2010. Updated August 2019, July 2021 and October 2023.

Cinnamon Roll Biscuits

Lauren Allen — Sun, 29 Oct 2023 14:00:00 +0000

This Cinnamon Roll Biscuits has all of the delicious flavor we love from regular cinnamon rolls, without the time commitment. They’re soft, gooey, and absolutely delicious.

Looking for more bread recipes? Try these Buttermilk Biscuits, Cranberry Orange Scones, Orange Rolls, Healthy Banana Bread, or Perfect Cinnamon Rolls!

Why I love this recipe:

Quick – No yeast, no rising time, done in less than an hour from start to finish!
Delicious – I love the soft and flakey texture that the biscuits create. They taste like heaven with every bite.
Pantry Ingredients – No unusual ingredients here, making them easy to make anytime.

How to make Cinnamon Roll Biscuits:

Make Dough: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 ½ cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.

Fold, and roll out dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.

Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.

Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12×16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.

Bake: Place homemade cinnamon biscuits in a metal 9×13” baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.

Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy. Frost gooey cinnamon biscuits and serve with a side of fruit.

Make Ahead and Freezing Instructions:

To Make Ahead: The biscuit dough or the assembled (unbaked) cinnamon roll biscuits will keep in the fridge 24 hours before baking.

To Freeze: The dough can be frozen in an airtight container for up to 3 months. Thaw completely in the fridge before baking. Baked biscuits can be frozen, once cooled, for up to 3 months in an airtight freezer container.

More Breakfast Favorites:

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Cinnamon Roll Biscuits

This Cinnamon Roll Biscuits recipe is soft, gooey, and absolutely delicious! They have no yeast, no rising, but the best flavor and soft, flaky texture! You'll never make normal cinnamon rolls again!

Course Breakfast, brunch, Dessert

Cuisine American

Prep Time 25

Cook Time 25

Total Time 50

Servings

Calories 622kcal

Author Lauren Allen

Cost 6

Ingredients

2 cups all-purpose flour
2 cups cake flour*
1 1/2 Tablespoons granulated sugar
2 Tablespoons baking powder
1 ½ teaspoons kosher salt
½ cup unsalted butter , frozen
4 oz cream cheese , cold, cut into pieces
1 1/2 cups buttermilk

Cinnamon Filling:

5 Tablespoons unsalted butter , softened
1/4 cup light brown sugar
2 Tablespoons ground cinnamon
1/2 teaspoon ground nutmeg

Cream Cheese Frosting:

4 oz cream cheese , softened
4 Tablespoons unsalted butter , softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract

US Customary – Metric

Instructions

Preheat oven to 350 F.
For the Biscuits: Add flours, sugar, baking powder and salt to a bowl and stir to combine. Grate in frozen butter. Add cream cheese and use forks or a pastry blender to cut the fats until there are no big chunks. Make a well in the mixture and slowly pour in 1 ½ cups buttermilk, mixing the dough until it comes together. Add a little more buttermilk if needed.
Fold Dough: Pour dough out onto a floured counter top and press it into a rectangle. Use a rolling pin to roll it out gently on top. Fold the dough in thirds over itself (like a brochure). Roll slightly with rolling pin, to seal the fold. Repeat two more times. Place dough on parchment and place in fridge while you make the filling.
Make Cinnamon Filling: Mix the ingredients until smooth. Set aside.
Roll Out Biscuits: Remove dough from fridge and use a rolling pin to roll the dough into a 12×16 inch rectangle. Spread with cinnamon topping. Roll tightly, lengthwise, into a log. Cut into nine equal slices.
Bake: Place biscuits in a metal 9×13'' baking pan, or baking sheet and bake for 20-25 min. Cool for 10 minutes before spooning frosting on top.
Cream Cheese Frosting: Beat butter and cream cheese together until smooth. With the mixer on low speed, slowly add the powdered sugar until combined. Add vanilla and mix until frosting is light and fluffy.

Video

Notes

Cake Flour: the addition of cake flour makes the biscuits very soft and tender (not as dense as regular biscuits). In a pinch you can use all-purpose flour instead.

Make Ahead Instructions: Biscuit dough, or the assembled (unbaked) cinnamon roll biscuits will keep in the fridge 24 hours before baking.

Freezing Instructions: The dough can be frozen in an airtight container for up to 3 months. Thaw completely in the fridge before baking. Baked biscuits can be frozen, once cooled, for up to 3 months in an airtight freezer container.

Inspired from Callies Hot Biscuits, and breakfast at Millers All Day, in Charleston, SC.

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