Homemade Cinnamon Rolls using Biscuits

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4.50 from 18 votes

Homemade Cinnamon Rolls using Biscuits – filled with cinnamon, sugar and pecans, you’ll never believe these rolls start out with a refrigerator biscuit!

Prep Time10

Cook Time15

Total Time25

Course: Bread

Cuisine: American

Keyword: Homemade Cinnamon Rolls Using Biscuits

Servings: cinnamon rolls

Calories: 106kcal

Author: Lois

Equipment

Ingredients

For the Cinnamon Rolls

2 7.5 oz. canned refrigerated biscuits
¼ cup butter; melted
½ cup brown sugar
1 tablespoon ground cinnamon
¼ cup pecans; chopped

For the Glaze

½ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon milk

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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

Tip: Refrigerated biscuit dough is very soft, so be careful rolling it up. If the dough does happen to tear, just pinch the pieces together.

Refrigerator: Store in an airtight container for up to a week.

Freezer: Cool rolls completely, then wrap each in plastic wrap or foil. Place in an airtight container or freezer bag. They last up to 2 months.

Thawing & Reheating: Thaw overnight in the fridge. Reheat in the microwave (20-30 seconds) or in a 350°F oven (10-15 minutes) covered with foil to prevent drying.

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