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Cinnamon Roll Buttermilk Biscuits with Cream Cheese Icing Recipe

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4 from 13 reviews

Delight in these fluffy Cinnamon Roll Buttermilk Biscuits featuring a tender crumb swirled with cinnamon sugar, topped off with a creamy vanilla bean cream cheese icing. Perfect for breakfast or brunch, these biscuits combine the comforting flavors of classic cinnamon rolls with the flaky texture of traditional buttermilk biscuits.

Ingredients

Biscuit Dough

  • 5 tablespoons unsalted butter, cold and cubed
  • 1 teaspoon ground cinnamon
  • ¼ cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 3 tablespoons vegetable shortening, cold
  • ¾ cup buttermilk

Cream Cheese Icing

  • 3 ounces cream cheese, softened
  • ½ teaspoon vanilla bean paste
  • 1 tablespoon milk
  • 1 cup powdered sugar

Instructions

  1. Preheat and Prepare Butter: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or a silicone baking mat. Cut the cold unsalted butter into small cubes and place it in the freezer until needed to keep it firm.
  2. Mix Dry Ingredients: In a food processor, combine the flour, baking powder, salt, and baking soda. Pulse briefly until all ingredients are evenly combined.
  3. Incorporate Butter and Shortening: Add the cold cubed butter and vegetable shortening into the food processor. Pulse 7 to 8 times until the mixture resembles coarse meal, with pea-sized chunks of butter throughout.
  4. Form the Dough: Transfer the flour and butter mixture into a medium bowl and create a well in the center. Pour in the buttermilk and gently mix with a spatula or spoon until just combined. Be careful not to overmix to maintain tender biscuits.
  5. Shape and Layer the Dough: Turn the dough out onto a lightly floured surface. Quickly and gently pat it into a 1-inch high rectangle. Sprinkle 1 ½ teaspoons of the cinnamon sugar evenly over the dough surface. Fold the dough in half and pat it back into a 1-inch rectangle. Repeat this folding and patting process two more times to create cinnamon sugar layers.
  6. Cut Biscuits: Using a 2-inch biscuit cutter, cut out biscuits from the dough. Gather any scraps to form additional biscuits, noting these won’t rise as high but will still be delicious. Place the biscuits on your prepared baking sheet and sprinkle the tops with additional cinnamon sugar mixture.
  7. Bake: Bake the biscuits for 10 to 12 minutes until they turn golden brown on top and are cooked through. Remove from the oven and allow to cool slightly while preparing the icing.
  8. Make Cream Cheese Icing: In a small bowl, whisk together the softened cream cheese, vanilla bean paste, and milk until smooth. Gradually add the powdered sugar and continue whisking until the icing is creamy and lump-free.
  9. Ice and Serve: Spoon or pipe the cream cheese icing onto the warm biscuits. Optionally, sprinkle a little extra cinnamon sugar on top. Serve biscuits warm or at room temperature for the best flavor and texture experience.

Notes

  • Keep your butter and shortening very cold for flakier biscuits.
  • Do not overmix the dough to avoid tough biscuits.
  • For an extra cinnamon punch, adjust the cinnamon sugar quantity to taste.
  • Use buttermilk at refrigerator temperature—do not warm it.
  • Biscuits are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • Reheat gently in a warm oven before serving leftover biscuits.

Find it online: https://recipeplenty.com/cinnamon-roll-buttermilk-biscuits-with-cream-cheese-icing-recipe/