Homemade Cinnamon Rolls using Biscuits - filled with cinnamon, sugar and pecans, you'll never believe these rolls start out with a refrigerator biscuit!
Let me show you how to bake another Best Cinnamon Roll Recipes that uses a tube of biscuits as the base for these delicious cinnamon rolls.
With the popularity of my Frozen Bread Dough Cinnamon Rolls, I've been trying to create a few other recipes for cinnamon rolls that are easy. And perhaps don't require a yeast dough like my Overnight Cinnamon Rolls Recipe.
Refrigerator Biscuits Cinnamon Rolls
And this recipe for Homemade Cinnamon Rolls using Biscuits is exactly what I thought it would be...easy. I didn't realize you could roll refrigerator biscuits out just like you do for traditional cinnamon rolls and create a delicious breakfast recipe everyone is going to love.
When you get done drooling over this recipe, make sure you check out my Bread Machine Cinnamon Rolls because they're just as easy to make without any fuss!
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Main Ingredients Needed:
Be sure to see the recipe card for exact quantities, detailed instructions and special notes.
- Refrigerator Biscuits
- Butter
- Sugar
- Cinnamon
- Vanilla Extract
- Powdered Sugar
- Milk
- Chopped Pecans
Step-by-Step Directions
Step 1: Prepare the Dough and Filling
- Open the cans of biscuits and separate them.
- Begin placing them on piece of parchment paper overlapping them slightly.
- Using a rolling pin roll them out flat into a rectangle shape.
- Melt the butter and brush it all over the surface of the refrigerator rolls.
- Then sprinkle on the brown sugar/cinnamon filling followed by the chopped pecans.
Quick Tip: Make sure you overlap the biscuits before you begin rolling them out.
Baking Tip: Refrigerator biscuit dough is soft, so be careful when rolling up and slicing the dough.
Step 2: Roll Up and Slice the Cinnamon Rolls
- Beginning at the edge closest to you, start rolling up the dough into a tight cylinder.
- Press the seam tightly making sure it’s sealed so nothing leaks out while baking.
- Using a serrated knife make a slice every 1 ½ inches up the cylinder.
- You should get 12 cinnamon rolls.
Step 3: Place the Rolls in Muffin Pan
- Place the cinnamon rolls in the muffin pan that's been sprayed with non-stick baking spray.
Step 4: Baking Instructions
- Bake in a preheated 375 degree oven for about 12 - 15 minutes or until the rolls are slightly browned.
- Remember, all ovens are different. My cinnamon rolls were ready in 13 minutes.
Step 5: Add the Glaze
- Transfer the rolls to a baking tray to cool while you prepare the glaze.
- Combine the ingredients for the glaze and slowly pour over the slightly cooled cinnamon rolls.
- Top with a few more chopped pecans if desired.
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🍽 Make it a Meal
- For a holiday brunch, you can also serve my Breakfast Casserole with Eggs and Sausage with the Overnight Cinnamon Rolls.
- Check out this recipe for making Instant Pot Cinnamon Rolls.
- Try my Brunch Punch Non-Alcoholic recipe to serve for Christmas morning breakfast.
💡FREQUENTLY ASKED RECIPE QUESTIONS
Yes, place the biscuits slightly overlapping each other and then using a rolling pin press the biscuit rounds together until they're in the shape you need for the recipe you're following.
Yes, unfortunately any uncooked refrigerator biscuit dough will go bad. It's best to bake them all at the same time.
🌟Try these recipes next...
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Homemade Cinnamon Rolls using Biscuits
Homemade Cinnamon Rolls using Biscuits – filled with cinnamon, sugar and pecans, you’ll never believe these rolls start out with a refrigerator biscuit!
Ingredients
For the Cinnamon Rolls
- 2 - 8 pack cans of refrigerator biscuits
- ¼ cup melted butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup chopped pecans
For the Glaze
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Open the cans of biscuits and separate them. Begin placing them on piece of parchment paper overlapping them slightly. Using a rolling pin roll them out flat into a rectangle shape.
- Melt the butter and brush it all over the surface of the rolled out refrigerator rolls. Then sprinkle on the brown sugar/cinnamon filling followed by the chopped pecans.
- Beginning at the edge closest to you, start rolling up the dough into a tight cylinder. Press the seam tightly making sure it’s sealed so nothing leaks out while baking. The dough will be soft, so be careful while rolling.
- Using a serrated knife make a slice every 1 ½ inches up the cylinder. You should get 12 cinnamon rolls.
- Place the cinnamon rolls in the muffin pan that’s been sprayed with non-stick baking spray.
- Bake in a preheated 375 degree oven for about 12 – 15 minutes or until the rolls are slightly browned.
- Transfer the rolls to a baking tray to cool while you prepare the glaze.
- Combine the ingredients for the glaze and slowly pour over the slightly cooled cinnamon rolls. Top with a few more chopped pecans if desired.
Notes
Refrigerated biscuit dough is very soft, so be careful rolling it up. If the dough does happen to tear, just pinch the pieces together.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 62mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
JR says
Can you setup night before and bake in morning??
Lois says
I think you can! Just make sure you wrap them tightly with plastic wrap so they don't dry out. Please come back and let me know it worked out and I can update the recipe!
Lynne Zemaitis says
These look delicious! Thank you so much for sharing at Tuesday Turn About!
Lois says
Thank you!
Donna @ Modern on Monticello says
Your posts always make me hungry. I do love cinnamon rolls too and I can't wait to try this one out. It is just so simple and I'm sure delicious. Thank you for sharing all of your recipes this week. #HomeMattersParty