Giant cinnamon roll biscuits

Brandy O'Neill

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No need to wait for your dough to rise with this simple cinnamon breakfast biscuit.

giant cinnamon biscuit

Cinnamon roll biscuit recipe

Yield 8 x 8-inch pan

There is nothing more delicious than ooey and gooey cinnamon rolls. Sadly, you are only left with two options when making them. Either buy them from the store or make your own. The problem with making your own is that they can take quite the process. Lots and lots of waiting. This is why we have made your life just a little bit easier! We have taken the delicious flavor of cinnamon rolls and put it into an easy to throw together biscuit!


For biscuits:

  • 2 cups white whole-wheat flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1-1/2 cups heavy cream

For filling:

  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup cinnamon chips (divided)

For topping:

  • 1/2 cup heavy cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)


For biscuits:

  1. Preheat your oven to 425 degrees F.
  2. Spray an 8 x 8-inch pan with non-stick spray and set it aside.
  3. In a large bowl, sift together the flour, brown sugar, 1 teaspoon of cinnamon and salt.
  4. Pour in the heavy cream and mix until combined. The dough will be wet and sticky but should be firm. Shape into a flat rectangle.
  5. Slice the dough into eight equal pieces and lay four of the slices into the pan. They should fit snuggly into the pan.
  6. Sprinkle the filling and half the cinnamon chips onto of the biscuits. Top with the remaining four dough squares and sprinkle with the remaining cinnamon chips.
  7. Bake for about 15 minutes until the biscuits are golden brown and delicious.
  8. Spread the topping on the hot biscuits and enjoy!

For filling:

  1. Mix together the brown sugar and cinnamon and set it aside.

For topping:

  1. Combine all of the ingredients and whisk until smooth. If the topping is too thick, simply add more heavy cream. If it's too runny, add more powdered sugar.

More biscuit recipes

Cheesy jalapeno biscuit recipe
Seven-up biscuit recipe
Buttermilk biscuit recipe

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.