Cinnamon Roll Buttermilk Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 8 biscuits
  • 5 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • ¼ cup sugar
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 3 tablespoons vegetable shortening
  • ¾ cup buttermilk
Cream Cheese Icing
  • 3 ounces softened cream cheese
  • ½ teaspoons vanilla
  • 1 tablespoons milk
  • 1 cup powdered sugar
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment or a silpat. Cut butter with a knife into small cubes. Place in the freezer until ready to use. Mix cinnamon and sugar together in a small bowl. Set aside.
  2. In the bottom of a food processor, add flour, baking powder, salt and baking soda. Pulse until combined. Add cold butter and shortening. Pulse 7-8 times until the mixture resembles coarse meal. Transfer the mixture into a medium bowl.
  3. Make a well in the center of the butter and flour mixture. Add buttermilk. Gently mix until buttermilk is combined into the butter and flour. Do not over mix. Dump the dough out onto a lightly floured surface. Using your hands and working quickly, gently pat the dough into a rectangle 1-inch high. Sprinkle with 1 ½ teaspoons of the cinnamon sugar. Fold the dough in half and again, pat into a rectangle 1-inch high. Repeat two more times.
  4. Using a 2-inch biscuit cutter, cut the dough into biscuits. Use scraps to make more biscuits – this set won’t rise as tall as the others, but they will still taste delicious! Place biscuits on prepared baking sheet and sprinkle with more cinnamon and sugar. Bake for 10-12 minutes or until golden brown. Let cool slightly.
  5. While the biscuits are baking, make the cream cheese icing. Whisk cream cheese, vanilla and milk together in a small bowl. Add in powdered sugar, whisk until smooth.
  6. Spoon or pipe icing on to biscuits. Sprinkle with more cinnamon sugar. Serve warm or at room temperature.
Recipe by Cooking for Keeps at