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You are here: Home / Recipes / Homemade Cinnamon Rolls using Biscuits

Bread Recipes
Published: February 8, 2021 | Last Updated: February 8, 2021 | Author: Lois

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! 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.

Homemade Cinnamon Rolls using Canned Biscuits and Pecans

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!

refrigerator biscuits made into cinnamon rolls

Helpful Kitchen Tools

Affiliate Disclosure:  This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, click here.

  • Parchment paper
  • Muffin pan
  • rolling pin

Muffin Pan,Cupcake Pan,Non-Stick 12 CupMuffin Pan,Cupcake Pan,Non-Stick 12 CupMore InformationSilicone Muffin Cupcake Baking PanSilicone Muffin Cupcake Baking PanMore InformationReusable Silicone Baking CupReusable Silicone Baking CupMore InformationRolling Pin and Silicone BakingRolling Pin and Silicone BakingMore Information

 

Ingredients

Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!

  • list the ingredients like this. Also, bold the ingredient name.
  • Flour – I used all purpose flour for this recipe.
  • Chocolate Chips – semi-sweet is perfect for this recipe, but milk chocolate work great too!
  • Add a photo of the ingredients. If you don’t have a photo of the ingredients, go ahead and use Creative Product Display with links to Amazon for some of the ingredients.
Roll out biscuits, add butter, cinnamon sugar, pecans.

Directions

Step 1: Prepare the Dough

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.

Quick Tip: Make sure you overlap the biscuits before you begin rolling them out.

Step 2: Prepare the Filling

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.

Roll out biscuits, add butter, cinnamon sugar, pecans.

Step 3: Roll up the Dough

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.

Baking Tip: Refrigerator biscuit dough is soft, so be careful when rolling up and slicing the dough.

Step 4: Slice the Cinnamon Rolls

Using a serrated knife make a slice every 1 1/2 inches up the cylinder. You should get 12 cinnamon rolls.

cinnamon rolls sliced with ruler and knife.

Step 5: Place the Rolls in Muffin Pan

Place the cinnamon rolls in the muffin pan that’s been sprayed with non-stick baking spray.

cinnamon rolls in muffin pan ready for the oven.

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.

cinnamon rolls in muffin pan.

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.

glaze being poured on top of cinnamon rolls with refrigerator biscuits.

Step 6: Serve and Enjoy!

closeup of cinnamon roll with pecans and glaze.

Tried this recipe? Let me know in the comments and don’t forget to rate it!

cinnamon rolls on baking rack.

FREQUENTLY ASKED RECIPE QUESTIONS

Can you roll out Pillsbury biscuits?

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.

Do you have to cook all the biscuits in a can?

Yes, unfortunately any uncooked refrigerator biscuit dough will go bad. It’s best to bake them all at the same time.

Ready for more great recipes? Try these other cinnamon roll recipes:

  • Freezer Friendly Cinnamon Rolls – I gave these as gifts a few years ago to family and friends.  
  • Cinnamon Roll Breakfast Casserole – uses refrigerator cinnamon rolls to create a delicious casserole that’s easy to put together! 
  • Cinnamon Roll French Toast – the perfect combination of homemade cinnamon rolls and French toast together in one easy-to-make recipe that’s ready in 20 minutes.
  • Easy Cinnamon Roll Bread – made without yeast, this is a quick bread recipe that tastes amazingly just like a bakery style cinnamon roll. The secret is in the cinnamon/sugar batter.

Monkey Breads and More: Irresistible Pull-Apart Breads, Plus Rolls, Buns, Breadsticks and MoreMore InformationI Love Cinnamon Rolls!More InformationThe Bread Machine Cookbook: Fuss-Free Recipes for Making Homemade Bread with Any Bread MakerMore Information123 Homemade Cinnamon Roll Recipes: A Timeless Cinnamon Roll CookbookMore InformationPastry Love: A Baker's Journal of Favorite RecipesMore Information

 

Homemade Cinnamon Rolls using Biscuits

Homemade Cinnamon Rolls using Biscuits

Yield: 12 cinnamon rolls
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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
  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup chopped pecans

For the Glaze

  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon milk

Instructions

    1. 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.
    2. 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.
    3. 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.
    4. Using a serrated knife make a slice every 1 1/2 inches up the cylinder. You should get 12 cinnamon rolls.
    5. Place the cinnamon rolls in the muffin pan that’s been sprayed with non-stick baking spray.
    6. Bake in a preheated 375 degree oven for about 12 – 15 minutes or until the rolls are slightly browned.
    7. Transfer the rolls to a baking tray to cool while you prepare the glaze.
    8. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  •  Parchment Paper Baking Sheets
     Parchment Paper Baking Sheets
  • Maple Wood Medium Gourmet Rolling Pin
    Maple Wood Medium Gourmet Rolling Pin
  • Nonstick Bakeware 12-Cup Muffin Pan
    Nonstick Bakeware 12-Cup Muffin Pan
Nutrition Information:
Yield: 12 Serving Size: 1
Amount 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.

© Lois
Cuisine: American / Category: Bread


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About Lois

Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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