I have to let you know that when I saw this recipe, I was anxious to try it gluten free. One question: How would you go about freezing and then cooking them? Anyway, he, Brian, looooooves these biscuit cinnamon rolls. Very, very yummy! I added an extra 2 Tbsp of flour, reduced the baking powder just a smidge, and baked them at 415 degrees to help with my high elevation challenges. ), once they completely cooled (and especially after 20 seconds in the microwave), they were the cinnamon rolls of my dreams! I feel like Ive been waiting my whole life for a 20 minute cinnamon roll, and here we are, so thank you!
I only have milk kefir on hand. I have made these before with regular milk and they were wonderful.
I put a little extra brown sugar and doubled the frosting recipe. We cant do milk, so I alway use a homemade coconut milk buttermilk substitute. Glorious!
But my son won out, we made them, and we are all a million times more happy because of it. Also I did bake for longer just to make sure they were baked through. For einkorn flour users this recipe worked perfectly starting with 1 cup buttermilk and adding a little more at a time. in such a positive way with her cooking. The flakiness, butteriness, saltiness is a perfect combination with the sweet cinnamon!Mel! Because Thursdays are awesome, too. Our biscuits turned out great using it! This will take a few short pulses in the food processor. But these flaky, tender biscuit cinnamon rollsthey have completely taken my cinnamon roll-loving world and flipped it upside down.
My husband even came home from work and made sure to tell me that he really liked them. They may not hold the crescent shape so well once baked though. My mom makes excellent raised cinnamon rolls but Ive never had the energy to attempt them. My kids were surprised to wake up to warm cinnamon buns for breakfast the next morning. Its my specialty. My rolls are still a little bit bumpy, like biscuits it just might be hard to tell from the pictures. I took a look at your recipe for a substitute and noticed it differed from the one in my trusty Better Homes and Gardens cookbook and my grandmass Betty Crocker cookbook. Hey Mel! Thank you. I used about 1 1/3 cups total. Wow.! Unheard of, jaja! And as one reader also suggested, I also double the recipe for the glaze topping. Recommendations for those of us who have neither a food processor or a pastry cutter?
We were talking the other night about how bad he feels when he eats cinnamon rolls and other such treats because his kids cant eat them. Ok, about the stickiness, I definitely think its an elevation issue.
I feel like holidays always call for a good cinnamon roll and yet Im so tired from all the other holiday prep, there is no time for cinnamon rolls. This post on making cinnamon rolls ahead of time applies perfectly to any sweet roll! Not sure what my iPad was doing.
I really love adding (all of) your recipes to my physical book (which is made up of your recipes almost exclusively!). I think I added in a couple tablespoons too much of buttermilk because my batter was not quite as smooth looking as yours and a little more sticky than it probably should have been. They were soooo delicious. Thanks for such an incredible recipe! I live in Idaho with my husband, 5 kids, and selection of weird farm animals. I didnt have sour cream to use for buttermilk, so I used plain greek yogurt instead and it worked great.Thanks Mel for another great Saturday morning breakfast option.
I used plant milk with lemon juice added and just added 1/4 cup less milk than the recipe called for and it worked great! But there are only two of us and we probably shouldnt eat a whole batch all at once. It is a keeper in my house!
I think you are simply amazing.
, I just made yogurt.
You mentioned freezing them in the writeup Would you freeze before or after baking?
I had to double the icing because I go heavy on the drizzling And I made them by hand, cutting the butter in with a fork and knife (my grandmothers method I havent updated yet). It is so lovely to have younger people that truly love to cook and share their love of love good food with everyone else! The first one didnt post so I wrote a second one and posted it and now its showing both! Do you ever use regular, store bought buttermilk for this recipe, or only the milk/sour cream variation? Its one of my favorite recipes!
I kind of thought she was missing out. Mine did not turn out as beautiful, but they taste good anyway. This dough is a real winner, and Im already dreaming up more variations Cheddar Bacon, maple & sausage, garlic herb OMG. Thoughts?
I love the convenience of being able to make it the night before and popping it in the oven in the morning. Absolutely amazing! Self rising flour already has leavening added to it, so Im not sure how it would work in this recipe. YUM! To heck with it, I thought, Im going for it. I decided to bake these little lovelies for Christmas morning and my grand plan was to prep the dough the night before and pop them in the oven first thing Christmas morning. Thanks for sharing another winner of a recipe! They are easy, even for a fearful rookie, and taste delicious! . I made these yesterday with the sour cream/milk sub for buttermilk, and they turned out great! Nope, not too much at all! Thank you! I thaw them in the refrigerator overnight and then bake once they are thawed (it takes 12 hours or so to thaw in the fridge).
I substitute buttermilk with heavy whipping cream and lemon juice- they come out beautifully every time. Im sort of a rock star at them.
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. Too much buttermilk. So tender and flaky and delicious, this is definitely a keeper! Use a serrated knife, dental floss, or a bench knife/scraper to cut into 1- or 1 1/2-inch rolls. Ive defrosted them overnight in the refrigerator or on the counter for a few hours (you may even be able to bake them from frozen but I havent tried that). These were tender and tasty but really were just a cinnamon biscuit, not a legit substitute for real cinnamon rolls. Oops, I hit post without finishing. Yep, the amount of baking powder is correct. I have to admit that I didnt love them hot out of the oven they were good, but they tasted more like biscuits with a light cinnamon filling (which I was wishing was a little thicker). They should last a month or so frozen. Thank you very much for posting this, Mel!
I tried to print this but when I clicked the print button, it lacked a title! I mean, how could you not after reading that post. I love traditional cinnamon rolls. Thanks for the extra details, Laurel! I really gilded the lily though & made double the glaze.Turned out well.
Thank you for another great recipe! Just learned that my neighbor is family to your neighbor the Biorns. Yum! Wow!!! So happy the end result was worth staying up late to get them prepped! Can I ask what kind of GF flour you used? You have no idea how grateful I am to possess this recipe again.this husband will beg for them after the first roll! I havent tried using whey, Julie, but you could definitely experiment! Id try 1/4 cup extra flour and see how that goes. I am partial to the yeast versions, but these are super quick and my kids loved them!!
I was so skeptical! No buttermilk here though. I made both a few years back, and everyone insisted they liked these better! Pumpkin I doubled the recipe and cut by hand with the pastry blender. Wondering if they freeze well, or not so much? Thanks Mel!
I had quit making them for over 17 years because my husband after I remarried hated homemade biscuits, he only liked the canned ones! This last weekend was definitely a cinnamon roll Christmas, but I made these biscuit cinnamon rolls instead of our go-to cinnamon rolls, and I dont regret it. Thanks again for another great recipe! Wondering if you could do these in a crescent roll shape, or if theyre maybe too biscuit-ie for that?
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. I used half cinnamon and half cardamom for a more complex, aromatic sweetness.
I do.
I have had these in my queue for months to try.
Flaky Buttermilk Biscuit Cinnamon Rolls {No Yeast, No Rising}, depending on how cinnamon-y you like them. Required fields are marked *. If baking straight from the refrigerator, add a couple minutes to the baking time. Butlets talk cinnamon rolls (so much more exciting than warped and water damaged windowsills!). Thanks, Mel, these look delicious! Thank you! I guess if you can forgive him, then I can too.
New favorite recipe! They rose up beautifully . Still craving those , We loved these!
I havent tried that so Im sorry I dont know for sure! And BONUS-they reheat well! My family requests these any time we have cinnamon rolls. Thats awesome that the homemade version beat out a popular bakery roll. i saw this and five minutes later was in the process of making them. They are so delicious I will not make them again UNLESS I have people to take them to. They would sell out in when our office went on its break because as much as I like regular cinnamon rolls I REALLY like biscuit cinnamon rolls. Huh! Thanks for the easy recipe! Well, turn out they did. I got 16 out of this, so I baked 12 and put the rest in the refrigerator for the next day. Because Im kind of anti-doughy anythingthese divine cinnamon rolls speak to my soul. Mel does it again! The texture changed too you almost would have thought they had yeast in them given how soft and fluffy they were.
I do have to clear up that I have made Glorias Cinnamon Rolls, once, that day you posted it. I mean, how can you NOT make a fluffy, sweet, traditional cinnamon roll when they are so terribly delicious? These came together so quickly! After trying this recipe, this is exactly what i wanted a delicious, light cinnamon roll. Using a homemade buttermilk biscuit dough and sweetening it up just a little is pure cinnamon roll brilliance.
Another trick I tried for the first time with this recipe was using frozen butter and grating it into the dry ingredients. Turned out so well but soooo filling! Love that you made them so quickly, Helen! Tried these today- while they were a fun new spin on cinnamon rolls-I think I prefer the traditional way of making them. Haha, that doesnt sound odd at all! Since Thanksgiving, I have been wanted cinnamon rolls. These are really good.
Made these with the boyfriend, who has a hard time with rich food, and we used your cream cheese frosting rather than the icing. With a lightly floured rolling pin (or pressing quickly with your hands), roll the dough into a 1/4-inch rectangle, about 18X10 or thereabouts. Ive made them no less than a dozen times since then because my family (and the scads of people Ive shared them with) absolutely cannot get enough. Anything after that turns it to cake batter.
I will brush softened butter on the dough and sprinkle the brown sugar and cinnamon over ( & I added chopped pecans), being a little more generous with both. Luckily they actually still turned out tasty! Super! Thank you for making cinnamon rolls happen again in our house for this tired mama! Will definitely make again. Spread the melted butter over the top.
Did you mix it by hand or with an electric mixer?
The dough was so sticky that we nearly gave up and threw it away, but we continued and though they werent pretty-they were DELICIOUS. You made these sound so easy and I love the short time needed so I went for it today amazing! I made Glorias cinnamon rolls for Christmas Eve brunch and everyone was crazy over them!
UNTIL NOW! At 37.5 weeks pregnant (whatttt) my husband and I are preparing for our little one and making plans for what our new traditions will be. Wondering if you have tried that substitution?
I know this is probably a dumb question- but I want to bake them again (and again and again) , I just want to be sure Im making the right corrections- would I just add more flour in that case? Made these this a.m. Is that a good option or do you have a better idea?
Like the best gluten free cinnamon roll weve ever had. Even with the handy-dandy pictorial illustration, I was skeptical about if they would/could possibly turn out. ! These were simple, delicious, and satisfied my craving on this chilly Saturday morning! Our kitchen was now reigned over by a cook that knew just the right pinch of this and that! Thank goodness for that!!! I will be trying as many of your recipes as possible now! Ill be making it very soon. And as others have noted, double the frosting. She used milk/lemon juice but didnt put it all in because she said it was getting too sticky. So happy this recipe was a winner for you!
They were well received and as other have noted, my grandson said he may have preferred these to yeast rolls. I dont like my stuff drowning in icing or anything, but I do like to taste it and mine didnt look nearly as iced as yours. I hope you had a great weekend; our holidays were filled with lots of PJs, lots of lego-building, lots of movies, lots of food.
Hey Kylene I know what you mean. I definitely had to double the amount of icing. Looking forward to trying some of the variations next! I stopped at the store and they only had the prepared package ones. They look amazing ! However, I have never made biscuits or breads or rolls of any kind that require yeast. Ive never seen a recipe call for so much so I am double checking.
This will be my go to cinnamon roll recipe from now on, so easy and so delicious. I tried these today and did with homemade plain yogurt thinned with milk and they flattened too much.
This was my first time making cinnamon rolls. Definitely a keeper in my file. We got a little off track on Christmas Eve and I nearly canned the idea because it was 11 pm and I didnt want to wake the creatures of the house with my food processor. If you are a lover of biscuity textured baked goods, these are for you! Made these tonight and they were fabulous!
Light, flaky, and as close to a cake consistency as possible makes me look forward to Sundays that much more. thank you for saving the day!! Made Glorias rolls for our visiting family and they raved. I love your blog and I use your recipes all the time. Can I use the homemade, or does it need to be boughten? I havent lived at above 5,000 feet for almost a decade (my elevation is right around 2,800 where I live now), but I do think elevation factors into this. I have to say that Mels Kitchen Cafe is my go to site for delicious recipes. They lost the strong biscuit taste, and genuinely tasted like cinnamon rolls. They are innovative (I dont have a backyard pit either) & I could rave on endlessly about them! My husband said he prefers the normal type of non-biscuit cinnamon rolls, which is quite understandable, but there is something so amazing and different about these. Thank You. Ive been thinking about making these since you originally posted them, and finally got around to it last week. The second day I was informed that if I would tell her what we were planning for the evening meal and had the items on hand she would see that our meal was prepared we got home from work. Glad you see me as a friend and not a weird, crazy blog stalker Ha!
Glad you liked them, Mel. Anyway, dont forget the baking powder, but if you do, bake them anyway! I even made them 2 1/2 days in advance when life was a little less crazy, popped them in the refrigerator, and baked them up in 20 minutes flat the morning of (bless the fact that they didnt require any rising). I used part yogurt and part milk for the buttermilk. Now, whenever I see that some is close to expiry, I will think I could make those cinnamon rolls with that buttermilk.
Craisin Orange Thank you! Sounds exciting,will try for sure! Definitely a more biscuit texture, but still tender and delicious! In all honesty Ive been subscribed to your blog a short timeBUT I have gone through your recipes with a fine toothed comb and Mel, not only are you tops in quality but you, as all of us do, cherish time saving when possible without sacrificing the quality and the taste! Yum! Cinnamon rolls are my weakness. THANK YOU for a non-yeast breakfast treat! She makes them often enough and loves them so truly that she confessed on Instagram a while back shes never made classic, yeast cinnamon rolls. I wish you and yours a very Merry Christmas and all good things in 2018! These were a nice, easy and quick replacement to our usual Glorias cinnamon rolls! The minute I tried my hand at biscuit cinnamon rollsand even betterthe very second I ate one of these amazingly tender and flaky cinnamon rolls, I understood.
Hilarious.
I love to cook and bake and am a regular here at Mels. Hi Laurel. B) you let it sit for at least 10 min before adding vinegar (about 2 tsp vinegar per cup milk). I LOVE making your flaky biscuits because they are so easy and I feel like a super chef. You get extra liquid that way and I think it would make a big difference in this recipe like you said.
Several times, Ive also made a yeast cinnamon roll, and this biscuit recipe is often the winner of the two! Haha, cant un-know this information made me laugh! Have made this recipe twice now and frozen some unbaked both times. , Happy New Year Mel! Pour in the buttermilk and mix/pulse only until just combined. These came together easily in the food processor and were sweet without being over the top. The best part is not having to deal with yeast and rising. I just made these cinnamon rolls this morning and my world has been flipped upside down! Thank you. My family loved them and everyone ate at least 2 rolls. I cut them thinner than Mels. the dough to about 1/2-inch thick. Yay! i just thought you should know that i have a house-ful of company and woke up this morning wishing that cinnamon rolls didnt take so long to be ready. I love, love, love, biscuits and so perfect to have them in cinnamon roll form!
Cant wait to try some of your variations. One quick comment about buttermilk. We had a few, shall we say, issues, over the break, like freezing water leaking inside through ourkitchen windows (home improvement catastrophes bite big time)and our family car dying a slow death.
I only have milk kefir on hand. I have made these before with regular milk and they were wonderful.
I put a little extra brown sugar and doubled the frosting recipe. We cant do milk, so I alway use a homemade coconut milk buttermilk substitute. Glorious!
But my son won out, we made them, and we are all a million times more happy because of it. Also I did bake for longer just to make sure they were baked through. For einkorn flour users this recipe worked perfectly starting with 1 cup buttermilk and adding a little more at a time. in such a positive way with her cooking. The flakiness, butteriness, saltiness is a perfect combination with the sweet cinnamon!Mel! Because Thursdays are awesome, too. Our biscuits turned out great using it! This will take a few short pulses in the food processor. But these flaky, tender biscuit cinnamon rollsthey have completely taken my cinnamon roll-loving world and flipped it upside down.
My husband even came home from work and made sure to tell me that he really liked them. They may not hold the crescent shape so well once baked though. My mom makes excellent raised cinnamon rolls but Ive never had the energy to attempt them. My kids were surprised to wake up to warm cinnamon buns for breakfast the next morning. Its my specialty. My rolls are still a little bit bumpy, like biscuits it just might be hard to tell from the pictures. I took a look at your recipe for a substitute and noticed it differed from the one in my trusty Better Homes and Gardens cookbook and my grandmass Betty Crocker cookbook. Hey Mel! Thank you. I used about 1 1/3 cups total. Wow.! Unheard of, jaja! And as one reader also suggested, I also double the recipe for the glaze topping. Recommendations for those of us who have neither a food processor or a pastry cutter?
We were talking the other night about how bad he feels when he eats cinnamon rolls and other such treats because his kids cant eat them. Ok, about the stickiness, I definitely think its an elevation issue.
I feel like holidays always call for a good cinnamon roll and yet Im so tired from all the other holiday prep, there is no time for cinnamon rolls. This post on making cinnamon rolls ahead of time applies perfectly to any sweet roll! Not sure what my iPad was doing.
I really love adding (all of) your recipes to my physical book (which is made up of your recipes almost exclusively!). I think I added in a couple tablespoons too much of buttermilk because my batter was not quite as smooth looking as yours and a little more sticky than it probably should have been. They were soooo delicious. Thanks for such an incredible recipe! I live in Idaho with my husband, 5 kids, and selection of weird farm animals. I didnt have sour cream to use for buttermilk, so I used plain greek yogurt instead and it worked great.Thanks Mel for another great Saturday morning breakfast option.
I used plant milk with lemon juice added and just added 1/4 cup less milk than the recipe called for and it worked great! But there are only two of us and we probably shouldnt eat a whole batch all at once. It is a keeper in my house!
I think you are simply amazing.
, I just made yogurt.
You mentioned freezing them in the writeup Would you freeze before or after baking?
I had to double the icing because I go heavy on the drizzling And I made them by hand, cutting the butter in with a fork and knife (my grandmothers method I havent updated yet). It is so lovely to have younger people that truly love to cook and share their love of love good food with everyone else! The first one didnt post so I wrote a second one and posted it and now its showing both! Do you ever use regular, store bought buttermilk for this recipe, or only the milk/sour cream variation? Its one of my favorite recipes!
I kind of thought she was missing out. Mine did not turn out as beautiful, but they taste good anyway. This dough is a real winner, and Im already dreaming up more variations Cheddar Bacon, maple & sausage, garlic herb OMG. Thoughts?
I love the convenience of being able to make it the night before and popping it in the oven in the morning. Absolutely amazing! Self rising flour already has leavening added to it, so Im not sure how it would work in this recipe. YUM! To heck with it, I thought, Im going for it. I decided to bake these little lovelies for Christmas morning and my grand plan was to prep the dough the night before and pop them in the oven first thing Christmas morning. Thanks for sharing another winner of a recipe! They are easy, even for a fearful rookie, and taste delicious! . I made these yesterday with the sour cream/milk sub for buttermilk, and they turned out great! Nope, not too much at all! Thank you! I thaw them in the refrigerator overnight and then bake once they are thawed (it takes 12 hours or so to thaw in the fridge).
I substitute buttermilk with heavy whipping cream and lemon juice- they come out beautifully every time. Im sort of a rock star at them.
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. Too much buttermilk. So tender and flaky and delicious, this is definitely a keeper! Use a serrated knife, dental floss, or a bench knife/scraper to cut into 1- or 1 1/2-inch rolls. Ive defrosted them overnight in the refrigerator or on the counter for a few hours (you may even be able to bake them from frozen but I havent tried that). These were tender and tasty but really were just a cinnamon biscuit, not a legit substitute for real cinnamon rolls. Oops, I hit post without finishing. Yep, the amount of baking powder is correct. I have to admit that I didnt love them hot out of the oven they were good, but they tasted more like biscuits with a light cinnamon filling (which I was wishing was a little thicker). They should last a month or so frozen. Thank you very much for posting this, Mel!
I tried to print this but when I clicked the print button, it lacked a title! I mean, how could you not after reading that post. I love traditional cinnamon rolls. Thanks for the extra details, Laurel! I really gilded the lily though & made double the glaze.Turned out well.
Thank you for another great recipe! Just learned that my neighbor is family to your neighbor the Biorns. Yum! Wow!!! So happy the end result was worth staying up late to get them prepped! Can I ask what kind of GF flour you used? You have no idea how grateful I am to possess this recipe again.this husband will beg for them after the first roll! I havent tried using whey, Julie, but you could definitely experiment! Id try 1/4 cup extra flour and see how that goes. I am partial to the yeast versions, but these are super quick and my kids loved them!!
I was so skeptical! No buttermilk here though. I made both a few years back, and everyone insisted they liked these better! Pumpkin I doubled the recipe and cut by hand with the pastry blender. Wondering if they freeze well, or not so much? Thanks Mel!
I had quit making them for over 17 years because my husband after I remarried hated homemade biscuits, he only liked the canned ones! This last weekend was definitely a cinnamon roll Christmas, but I made these biscuit cinnamon rolls instead of our go-to cinnamon rolls, and I dont regret it. Thanks again for another great recipe! Wondering if you could do these in a crescent roll shape, or if theyre maybe too biscuit-ie for that?
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. I used half cinnamon and half cardamom for a more complex, aromatic sweetness.
I do.
I have had these in my queue for months to try.
Flaky Buttermilk Biscuit Cinnamon Rolls {No Yeast, No Rising}, depending on how cinnamon-y you like them. Required fields are marked *. If baking straight from the refrigerator, add a couple minutes to the baking time. Butlets talk cinnamon rolls (so much more exciting than warped and water damaged windowsills!). Thanks, Mel, these look delicious! Thank you! I guess if you can forgive him, then I can too.
New favorite recipe! They rose up beautifully . Still craving those , We loved these!
I havent tried that so Im sorry I dont know for sure! And BONUS-they reheat well! My family requests these any time we have cinnamon rolls. Thats awesome that the homemade version beat out a popular bakery roll. i saw this and five minutes later was in the process of making them. They are so delicious I will not make them again UNLESS I have people to take them to. They would sell out in when our office went on its break because as much as I like regular cinnamon rolls I REALLY like biscuit cinnamon rolls. Huh! Thanks for the easy recipe! Well, turn out they did. I got 16 out of this, so I baked 12 and put the rest in the refrigerator for the next day. Because Im kind of anti-doughy anythingthese divine cinnamon rolls speak to my soul. Mel does it again! The texture changed too you almost would have thought they had yeast in them given how soft and fluffy they were.
I do have to clear up that I have made Glorias Cinnamon Rolls, once, that day you posted it. I mean, how can you NOT make a fluffy, sweet, traditional cinnamon roll when they are so terribly delicious? These came together so quickly! After trying this recipe, this is exactly what i wanted a delicious, light cinnamon roll. Using a homemade buttermilk biscuit dough and sweetening it up just a little is pure cinnamon roll brilliance.
Another trick I tried for the first time with this recipe was using frozen butter and grating it into the dry ingredients. Turned out so well but soooo filling! Love that you made them so quickly, Helen! Tried these today- while they were a fun new spin on cinnamon rolls-I think I prefer the traditional way of making them. Haha, that doesnt sound odd at all! Since Thanksgiving, I have been wanted cinnamon rolls. These are really good.
Made these with the boyfriend, who has a hard time with rich food, and we used your cream cheese frosting rather than the icing. With a lightly floured rolling pin (or pressing quickly with your hands), roll the dough into a 1/4-inch rectangle, about 18X10 or thereabouts. Ive made them no less than a dozen times since then because my family (and the scads of people Ive shared them with) absolutely cannot get enough. Anything after that turns it to cake batter.
I will brush softened butter on the dough and sprinkle the brown sugar and cinnamon over ( & I added chopped pecans), being a little more generous with both. Luckily they actually still turned out tasty! Super! Thank you for making cinnamon rolls happen again in our house for this tired mama! Will definitely make again. Spread the melted butter over the top.
Did you mix it by hand or with an electric mixer?
The dough was so sticky that we nearly gave up and threw it away, but we continued and though they werent pretty-they were DELICIOUS. You made these sound so easy and I love the short time needed so I went for it today amazing! I made Glorias cinnamon rolls for Christmas Eve brunch and everyone was crazy over them!
UNTIL NOW! At 37.5 weeks pregnant (whatttt) my husband and I are preparing for our little one and making plans for what our new traditions will be. Wondering if you have tried that substitution?
I know this is probably a dumb question- but I want to bake them again (and again and again) , I just want to be sure Im making the right corrections- would I just add more flour in that case? Made these this a.m. Is that a good option or do you have a better idea?
Like the best gluten free cinnamon roll weve ever had. Even with the handy-dandy pictorial illustration, I was skeptical about if they would/could possibly turn out. ! These were simple, delicious, and satisfied my craving on this chilly Saturday morning! Our kitchen was now reigned over by a cook that knew just the right pinch of this and that! Thank goodness for that!!! I will be trying as many of your recipes as possible now! Ill be making it very soon. And as others have noted, double the frosting. She used milk/lemon juice but didnt put it all in because she said it was getting too sticky. So happy this recipe was a winner for you!
They were well received and as other have noted, my grandson said he may have preferred these to yeast rolls. I dont like my stuff drowning in icing or anything, but I do like to taste it and mine didnt look nearly as iced as yours. I hope you had a great weekend; our holidays were filled with lots of PJs, lots of lego-building, lots of movies, lots of food.
Hey Kylene I know what you mean. I definitely had to double the amount of icing. Looking forward to trying some of the variations next! I stopped at the store and they only had the prepared package ones. They look amazing ! However, I have never made biscuits or breads or rolls of any kind that require yeast. Ive never seen a recipe call for so much so I am double checking.
This will be my go to cinnamon roll recipe from now on, so easy and so delicious. I tried these today and did with homemade plain yogurt thinned with milk and they flattened too much.
This was my first time making cinnamon rolls. Definitely a keeper in my file. We got a little off track on Christmas Eve and I nearly canned the idea because it was 11 pm and I didnt want to wake the creatures of the house with my food processor. If you are a lover of biscuity textured baked goods, these are for you! Made these tonight and they were fabulous!
Light, flaky, and as close to a cake consistency as possible makes me look forward to Sundays that much more. thank you for saving the day!! Made Glorias rolls for our visiting family and they raved. I love your blog and I use your recipes all the time. Can I use the homemade, or does it need to be boughten? I havent lived at above 5,000 feet for almost a decade (my elevation is right around 2,800 where I live now), but I do think elevation factors into this. I have to say that Mels Kitchen Cafe is my go to site for delicious recipes. They lost the strong biscuit taste, and genuinely tasted like cinnamon rolls. They are innovative (I dont have a backyard pit either) & I could rave on endlessly about them! My husband said he prefers the normal type of non-biscuit cinnamon rolls, which is quite understandable, but there is something so amazing and different about these. Thank You. Ive been thinking about making these since you originally posted them, and finally got around to it last week. The second day I was informed that if I would tell her what we were planning for the evening meal and had the items on hand she would see that our meal was prepared we got home from work. Glad you see me as a friend and not a weird, crazy blog stalker Ha!
Glad you liked them, Mel. Anyway, dont forget the baking powder, but if you do, bake them anyway! I even made them 2 1/2 days in advance when life was a little less crazy, popped them in the refrigerator, and baked them up in 20 minutes flat the morning of (bless the fact that they didnt require any rising). I used part yogurt and part milk for the buttermilk. Now, whenever I see that some is close to expiry, I will think I could make those cinnamon rolls with that buttermilk.
Craisin Orange Thank you! Sounds exciting,will try for sure! Definitely a more biscuit texture, but still tender and delicious! In all honesty Ive been subscribed to your blog a short timeBUT I have gone through your recipes with a fine toothed comb and Mel, not only are you tops in quality but you, as all of us do, cherish time saving when possible without sacrificing the quality and the taste! Yum! Cinnamon rolls are my weakness. THANK YOU for a non-yeast breakfast treat! She makes them often enough and loves them so truly that she confessed on Instagram a while back shes never made classic, yeast cinnamon rolls. I wish you and yours a very Merry Christmas and all good things in 2018! These were a nice, easy and quick replacement to our usual Glorias cinnamon rolls! The minute I tried my hand at biscuit cinnamon rollsand even betterthe very second I ate one of these amazingly tender and flaky cinnamon rolls, I understood.
Hilarious.
I love to cook and bake and am a regular here at Mels. Hi Laurel. B) you let it sit for at least 10 min before adding vinegar (about 2 tsp vinegar per cup milk). I LOVE making your flaky biscuits because they are so easy and I feel like a super chef. You get extra liquid that way and I think it would make a big difference in this recipe like you said.
Several times, Ive also made a yeast cinnamon roll, and this biscuit recipe is often the winner of the two! Haha, cant un-know this information made me laugh! Have made this recipe twice now and frozen some unbaked both times. , Happy New Year Mel! Pour in the buttermilk and mix/pulse only until just combined. These came together easily in the food processor and were sweet without being over the top. The best part is not having to deal with yeast and rising. I just made these cinnamon rolls this morning and my world has been flipped upside down! Thank you. My family loved them and everyone ate at least 2 rolls. I cut them thinner than Mels. the dough to about 1/2-inch thick. Yay! i just thought you should know that i have a house-ful of company and woke up this morning wishing that cinnamon rolls didnt take so long to be ready. I love, love, love, biscuits and so perfect to have them in cinnamon roll form!
Cant wait to try some of your variations. One quick comment about buttermilk. We had a few, shall we say, issues, over the break, like freezing water leaking inside through ourkitchen windows (home improvement catastrophes bite big time)and our family car dying a slow death.