Name: Cinnamon Roll Biscuit Bake Recipe
Prep time: 10 min
Cook time: PT-491695H45M46S
Total time: PT-491695H45M46S
Cuisine: American
Ingredients: 1 tube Grand’s Butter Tastin’ Flaky Layers (8 count biscuits); ½ cup salted butter (room temperature); ½ cup light brown sugar; 1 tablespoon ground cinnamon; ½ teaspoon vanilla extract; ½ cup powdered sugar; 1 tablespoon salted butter (softened/melted); 1-2 tablespoons heavy cream; ½ teaspoon vanilla extract

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Introduction

This Cinnamon Roll Biscuit Bake is a quick and delicious twist on a classic breakfast favorite. Using flaky biscuit layers, buttery cinnamon filling, and a sweet glaze, it comes together effortlessly for a warm, comforting treat perfect for any morning.

A close-up of a thick cinnamon roll being lifted by a metal spatula with a light wooden handle. The cinnamon roll has several layers of soft, golden-brown baked dough with visible swirls of cinnamon sugar. The top is covered in a smooth, creamy white icing that drapes down the sides. In the background, more cinnamon rolls with the same creamy icing are placed in a clear round baking dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tube Grand’s Butter Tastin’ Flaky Layers (8 count biscuits)
½ cup salted butter (room temperature)

½ cup light brown sugar
1 tablespoon ground cinnamon

½ teaspoon vanilla extract
½ cup powdered sugar

1 tablespoon salted butter (softened)
1-2 tablespoons heavy cream
½ teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350ºF. Spray an 8×8” square baking pan with cooking spray.
Step 2: Open the biscuits and carefully split each one in half along the visible flaky layers, resulting in thinner biscuit pieces.
Step 3: In a small bowl, mix the softened butter, brown sugar, cinnamon, and ½ teaspoon vanilla extract until well combined.

Step 4: Spread the cinnamon butter mixture evenly on each biscuit piece. Layer half of the biscuits in the prepared pan, then top with the remaining pieces.
Step 5: Bake for 25-30 minutes until golden brown. Check the center biscuit to ensure it is fully cooked and no longer doughy. Cover with foil if the top browns too quickly.
Step 6: While baking, whisk together powdered sugar, softened butter, 1 tablespoon heavy cream, and ½ teaspoon vanilla extract in a small bowl. Add the second tablespoon of heavy cream if needed for drizzling consistency.

Step 7: Once baked, drizzle the warm biscuits with the glaze and serve immediately.

Tips & Variations

For a richer flavor, try adding chopped nuts like pecans or walnuts between the biscuit layers.
Use maple syrup instead of heavy cream in the glaze for a different sweetness profile.

Make sure butter is fully softened to easily combine with sugar and cinnamon for a smooth spread.

Storage

Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds or warm in a 300ºF oven for 10 minutes to refresh softness.

How to Serve

A glass square baking dish holds nine cinnamon rolls arranged closely in three rows, each roll with a golden-brown top covered in a thick layer of dark cinnamon sugar crust, some parts blistered and caramelized. The rolls are slightly puffed and soft with a pale orange edge where the dough peeks through, showing their fluffy interior. The dish sits on a white marbled surface, and the cinnamon topping looks sticky and textured with visible granules of sugar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit?

Yes, flaky layered biscuits work best for texture, but any biscuit dough can be used. Adjust bake time as needed to ensure they cook through.

Is it possible to make the glaze ahead of time?

Absolutely. Prepare the glaze and store it in the refrigerator for up to 2 days. Bring it to room temperature and stir well before drizzling over the warm biscuits.