Cinnamon Roll Biscuits (Hardee’s Copycat Recipe)
You will grow to crave these Cinnamon Roll Biscuits after making them for the first time. The flavors of cinnamon, vanilla, brown sugar, and glaze come together in just minutes (as compared to hours with traditional cinnamon rolls), making these a perfect quick dessert recipe.
Cinnamon Roll Biscuits
As I was growing up learning to bake and cook, I craved these Cinnamon Roll Biscuits.
I first found this recipe in a magazine sitting in my parents’ living room and knew I had to try it, because anything dripping with glaze captured my interest during this season of my life.
And this cinnamon rolls biscuit recipe has traveled with me around the world ever since.
The flavors of cinnamon, vanilla, brown sugar, and glaze come together in just minutes (as compared to hours with traditional cinnamon rolls), making these a perfect quick dessert recipe.
In addition, they don’t require all the ingredients needed for traditional cinnamon rolls.
Cinnamon Roll Biscuits vs. Biscuit Cinnamon Rolls
This is an important distinction to make. When I say “cinnamon roll biscuits,” I am not talking about biscuit cinnamon rolls.
Biscuit cinnamon rolls are traditional cinnamon rolls made with biscuit dough (typically dough that comes in a package from the grocery store).
Cinnamon roll biscuits, on the other hand, are biscuit dough that is packed with cinnamon, vanilla, and raisins. And those spices and flavors are almost-uniformly distributed throughout the dough rather than in spirals of alternating dough and spice.
I love each type of recipe for its own merits. But I definitely side with my beloved cinnamon roll biscuits in my usual baking routine.
Cinnamon Roll Biscuits without Yeast
One of the first ingredients you will notice is the absence of yeast.
Because biscuits don’t typically use yeast, this might not be surprising. However, it is a key difference between this recipe and traditional bread-based cinnamon rolls.
So you won’t find the yeasty flavor that some crave when you make these cinnamon roll biscuits.
But do not mistake the absence of that flavor for no flavor.
Because that would be wholly untrue, since these cinnamon roll biscuits are packed with delicious flavor.
Cinnamon Roll Biscuits with Raisins
Another fun ingredient that I love in this recipe is raisins.
It’s almost like a combination between cinnamon rolls and cinnamon raisin bread.
Actually, that is the perfect way of thinking of it.
Quick Cinnamon Rolls
After the amazing flavor of these cinnamon roll biscuits, my favorite feature of this recipe is that it comes together in just minutes. Less than 20, in fact.
And when you compare that length of time with the hours of waiting for normal cinnamon rolls, it is an obvious advantage.
So when you need a quick dessert, look no further than this recipe.
What You Will Love About This Copycat Recipe for Cinnamon Roll Biscuits
These cinnamon roll biscuits are…
- super quick (less than twenty minutes!)
- full of flavor
- loaded with great texture
- chewy, not doughy
- dripping with vanilla-tinged glaze
What Is in This Recipe for Cinnamon Roll Biscuits
Ground cinnamon.
What would cinnamon rolls be without cinnamon? The warm flavor fills not only rolls or layers of these biscuits but is present throughout–in every bite.
Real Vanilla.
Vanilla adds to the warm flavor of cinnamon and brings out so much sweetness.
Raisins.
Just as they do in cinnamon raisin bread, raisins add texture and sweetness to this recipe.
Pecans.
This “nut is a nutrition powerhouse loaded with vitamins and minerals,” according to WebMD.
But the primary reason we love pecans in this recipe is because they add flavor and crunch. They’re the perfect addition to these cinnamon roll biscuits!
If you cannot consume pecans, there are easy substitutes (walnuts are a great option). Or simply omit the nuts entirely.
Light brown sugar.
Brown sugar adds a slightly caramel taste to these cinnamon roll biscuits. It also adds a bit more flavor than white sugar would.
Tools Needed for This Recipe
You need thankfully few tools to make this recipe:
- a mixing bowl
- a mixing spoon
- a reusable silicone baking mat
- a baking sheet
- a small saucepan (for making the glaze/dipping sauce)
Ingredients for Cinnamon Roll Biscuits
Biscuits
- 1/2 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. sea salt
- 3/4 cup buttermilk (sour milk can work)
- 3/4 cup light brown sugar
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 2 Tbsp. cinnamon
- 1 tsp. pure vanilla extract
Vanilla Glaze/Dipping Sauce
- 1/2 cup melted unsalted butter
- 1 to 1 1/2 cups powdered sugar
- 1 Tbsp. pure vanilla extract
- 1/2 cup heavy cream
How to Make Cinnamon Roll Biscuits (Step-by-Step Guide)
Step One: Preheat oven to 450F. Line a baking sheet with a reusable silicone baking mat. Set aside.
Step Two: In a mixing bowl, sift together the flour, baking powder, and sea salt.
Step Three: Cut the butter into small chunks and crumble into the flour mixture until evenly distributed. (The mixture should have a coarse sand-like texture.)
Step Four: Stir in the buttermilk until thoroughly combined.
Step Five: Add the brown sugar, raisins, chopped pecans, cinnamon, and vanilla extract on top of the biscuit dough. Knead until well combined. (There can still be streaks of dough and streaks of stronger concentration of spice, but they should be minimal.)
Step Six: Shape into thick rounds and place on the prepared baking sheet.
Step Seven: Bake for 8 to 10 minutes, or until set. (I like to remove them from the oven before they are completely set, because they will continue to cook and set slightly while cooling.)
Step Eight: In a small saucepan, warm the butter and cream together. Remove from the heat. Add the powdered sugar and vanilla extract.
Step Nine: Spoon the glaze over the top of the cooling biscuits (if eating warm from the oven) or after cooling (for later consumption). Alternatively, use the glaze as a dipping sauce.
Step Ten: Store in an airtight container at room temperature for up to three days.
Storage Instructions
Store cinnamon roll biscuits in an airtight glass container at room temperature for up to three days. If you wish to store the biscuits for a longer period of time, freeze them according to the directions in “Can You Freeze Cinnamon Roll Biscuits?” below.
Can You Freeze Cinnamon Roll Biscuits?
Yes, you absolutely can! These cinnamon roll biscuits freeze beautifully–both before and after baking.
If you want to freeze unbaked cinnamon roll biscuits, cut them out into rounds and place them in a single layer on a parchment-paper-lined baking sheet (or use our favorite reusable silicone baking mat). Freeze until solid, then remove from the baking sheet, store in an airtight food storage bag, and return to the freezer. Keep frozen for up to three months.
To use the frozen biscuit dough, remove from the freezer, separate the dough rounds, place in a single layer on a lined baking sheet, and set out to thaw at room temperature for a few hours. Wipe up any liquid released while defrosting. Then bake according to the recipe directions.
To freeze already-baked cinnamon roll biscuits, cool them completely and then store in an airtight food storage bag or container. Freeze for up to three months.
To use the frozen baked biscuits, set out to thaw at room temperature until completely defrosted. Warm in the oven or a microwave for a few minutes.
More Quick and Easy Dessert Recipes
Try these other awesome dessert recipes next:
Cinnamon Roll Biscuits Recipe Card
Cinnamon Roll Biscuits
You will grow to crave these Cinnamon Roll Biscuits after making them for the first time. The flavors of cinnamon, vanilla, brown sugar, and glaze come together in just minutes (as compared to hours with traditional cinnamon rolls), making these a perfect quick dessert recipe.
Ingredients
Biscuits
- 1/2 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. sea salt
- 3/4 cup buttermilk (sour milk can work)
- 3/4 cup light brown sugar
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 2 Tbsp. cinnamon
- 1 tsp. pure vanilla extract
Vanilla Glaze/Dipping Sauce
- 1/2 cup melted unsalted butter
- 1 to 1 1/2 cups powdered sugar
- 1 Tbsp. pure vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat oven to 450F. Line a baking sheet with a reusable silicone baking mat. Set aside.
- In a mixing bowl, sift together the flour, baking powder, and sea salt.
- Cut the butter into small chunks and crumble into the flour mixture until evenly distributed. (The mixture should have a coarse sand-like texture.)
- Stir in the buttermilk until thoroughly combined.
- Add the brown sugar, raisins, chopped pecans, cinnamon, and vanilla extract on top of the biscuit dough. Knead until well combined. (There can still be streaks of dough and streaks of stronger concentration of spice, but they should be minimal.)
- Shape into thick rounds and place on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until set. (I like to remove them from the oven before they are completely set, because they will continue to cook and set slightly while cooling.)
- In a small saucepan, warm the butter and cream together. Remove from the heat. Add the powdered sugar and vanilla extract.
- Spoon the glaze over the top of the cooling biscuits (if eating warm from the oven) or after cooling (for later consumption). Alternatively, use the glaze as a dipping sauce.
- Store in an airtight container at room temperature for up to three days.
Notes
These cinnamon roll biscuits freeze beautifully--both before and after baking.
If you want to freeze unbaked cinnamon roll biscuits, cut them out into rounds and place them in a single layer on a parchment-paper-lined baking sheet (or use our favorite reusable silicone baking mat). Freeze until solid, then remove from the baking sheet, store in an airtight food storage bag, and return to the freezer. Keep frozen for up to three months.
To use the frozen biscuit dough, remove from the freezer, separate the dough rounds, place in a single layer on a lined baking sheet, and set out to thaw at room temperature for a few hours. Wipe up any liquid released while defrosting. Then bake according to the recipe directions.
To freeze already-baked cinnamon roll biscuits, cool them completely and then store in an airtight food storage bag or container. Freeze for up to three months.
To use the frozen baked biscuits, set out to thaw at room temperature until completely defrosted. Warm in the oven or a microwave for a few minutes.
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