All the gloriousness of homemade cinnamon rolls with no yeast and no rising? These amazing, flaky biscuit cinnamon rolls will make you fall in love with cinnamon rolls all over again.

Amazing Flaky Buttermilk Biscuit Cinnamon Rolls

Hello! Welcome back from all the chaotic gloriousness of the Christmas holiday! I hope you had a great weekend; our holidays were filled with lots of PJ’s, lots of lego-building, lots of movies, lots of food.

We had a few, shall we say, issues, over the break, like freezing water leaking inside through our kitchen windows (home improvement catastrophes bite big time) and our family car dying a slow death.

But…if there’s one thing I’ve learned in my long 3.8 decades of life, it’s how to sort of roll with the punches (even if it includes screaming in my pillow every once in a while and consuming large quantities of dark chocolate).

Thankfully Camryn scored a My Little Pony umbrella for Christmas (her only Christmas wish), and so she felt very well prepared to step in and help shield Brian’s head as he crouched in the kitchen trying to figure out why water was streaming in from outside. Cam to the rescue (theme of our family’s lives, especially when it comes to breaking up wrestling matches between brothers).

Amazing Flaky Buttermilk Biscuit Cinnamon Rolls

But…let’s talk cinnamon rolls (so much more exciting than warped and water damaged windowsills!).

I was really hoping to share this cinnamon roll recipe with you before Christmas, but instead, let’s pretend like cinnamon rolls are THE breakfast to make on New Year’s Day! Or New Year’s Eve? Or maybe just tomorrow. Because Thursdays are awesome, too.

I love traditional cinnamon rolls. That adoration is very apparent based on the number of cinnamon roll recipes I’ve posted over the years. I love ’em. I do.

But these flaky, tender biscuit cinnamon rolls…they have completely taken my cinnamon roll-loving world and flipped it upside down.

I showed you them on Instagram, and you went crazy (for good reason). I’ve made them no less than a dozen times since then because my family (and the scads of people I’ve shared them with) absolutely cannot get enough.

No yeast.

No rising.

They are so fast. And so easy. And they can be made days in advance (or even longer if you freeze them).

Amazing Flaky Buttermilk Biscuit Cinnamon Rolls

A huge thanks to my virtual friend, Laurel, for giving me this idea (actually she and I met in real life a couple years ago when she cheered me on when I ran my half marathon and I hugged her at BYU in November when I spoke there – so let’s rephrase: my real life friend).

She makes biscuit cinnamon rolls every morning at the bakery she works at. Is that right, Laurel? Every morning? Ok, maybe a few mornings a week. I’m a little hazy on the details, but either way, she makes them often enough and loves them so truly that she confessed on Instagram a while back she’s never made classic, yeast cinnamon rolls.

I kind of thought she was missing out. I mean, how can you NOT make a fluffy, sweet, traditional cinnamon roll when they are so terribly delicious?

The minute I tried my hand at a biscuit cinnamon roll…and even better…the very second I ate one of these amazingly tender and flaky cinnamon rolls, I understood.

I got it. 

Using a homemade buttermilk biscuit dough and sweetening it up just a little is pure cinnamon roll brilliance.

Amazing Flaky Buttermilk Biscuit Cinnamon Rolls

I honestly have been making these right and left.

They are such a no-brainer when you want a delicious cinnamon roll fix but may not have the time to let dough rise or figure out how to time the rising and baking for a warm breakfast (although, admittedly, it isn’t that hard with traditional cinnamon rolls, as you and I have discussed hundreds of times in the comments of all my cinnamon roll recipes – I’m just really trying to sell you on these biscuit babies).

Cinnamon rolls are a fairly standard Christmas morning breakfast around here – with some other deliciousness thrown in there over the years.

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 don’t regret it.

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 didn’t require any rising).

Amazing Flaky Buttermilk Biscuit Cinnamon Rolls

Brian is a self-professed cinnamon roll snob (quick sidenote, he actually told me the other day, in shocking fashion, that he doesn’t like the maple frosting on these glorious cinnamon roll standbys; I legit had a moment of “who am I and how did I get here” because…I mean…how could he? But we’re healing and moving on like real adults).

Anyway, he, Brian, looooooves these biscuit cinnamon rolls. And based on the above revelation, I have no doubt now that he would tell me his true feelings.

It’s hard not to love them. They are buttery and flaky and soft and perfect.

Because I’m kind of anti-doughy anything…these divine cinnamon rolls speak to my soul. I’ll never turn my back on a classic cinnamon roll (unless it’s doughy, of course), but this biscuit version has won my heart.

If homemade biscuit dough stresses you out, never fear! It’s not hard (especially if you have a food processor…and simple, even if you don’t).

I’ve included a step-by-step picture guide below the recipe to show you the ins and outs of transforming the dough from a shaggy mess into deliciously divine cinnamon rolls.

Equipment I use for this recipe: 
-My trusty Breville food processor (love this thing to the moon and back, especially after I had two Cuisinart food processors die on me)…I’ve also used my pastry blender when making by hand with great results
OXO Bench Knife/Scraper (best thing for cutting these bad boys into rolls in my opinion)
-Little pastry brush for butter spreading (although….shhhh…you can just use your fingers, too)
-One of these all-purpose sheet pans

Amazing Flaky Buttermilk Biscuit Cinnamon Rolls

One Year Ago: Streusel-Topped Cranberry White Chocolate Bread
Two Years Ago: Maple-Spice Cashew Brittle {Super Easy Microwave Version}
Three Years Ago: Homemade Eggnog

Flaky Buttermilk Biscuit Cinnamon Rolls

Yield: Makes 12-15 cinnamon rolls

Flaky Buttermilk Biscuit Cinnamon Rolls

I usually champion the homemade buttermilk solution, but it has failed miserably when I've used it in this recipe (dough too wet, rolls flattening while baking). I think it COULD work, but I'd suggest using a modified homemade version: half sour cream and half milk to equal the amount in the recipe so it's a thicker homemade buttermilk than just adding lemon juice to milk.


    Biscuit Dough:
  • 4 1/2 cups (22.5 ounces) all-purpose flour
  • 1/3 cup (2.5 ounces) granulated sugar
  • 3/4 teaspoon baking soda
  • 2 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 13 tablespoons (6.5 ounces) very cold butter
  • 2 cups buttermilk (plus a few tablespoons more, if needed)
  • Filling:
  • 4 tablespoons butter, melted
  • 1/2 cup (3.75 ounces) light brown sugar
  • 1/2 to 1 tablespoon cinnamon (depending on how cinnamon-y you like them)
  • Icing:
  • 1/2 cup (2 ounces) powdered sugar
  • 1 tablespoon butter, melted
  • 2 tablespoons heavy cream
  • Splash of vanilla extract


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Combine the flour, sugar, baking soda, baking powder and salt in a bowl, or in the bowl of a food processor (you can easily do the following steps in a bowl by hand, using a pastry blender to cut in the butter). Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
  3. Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don't want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together (it's ok to have dry bits here and there).
  4. Scrape the dough out of the food processor or bowl onto a lightly floured counter.
  5. Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in thirds (see visual below), repeating three times and pressing gently to 1-inch thick after each fold. These folds, combined with the cold butter, are what help to create flaky layers.
  6. 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. Roll quickly - the more the dough is worked with and processed, the less flaky and tender the rolls will be.
  7. Spread the melted butter over the top. Combine the sugar and cinnamon and spread evenly over the butter.
  8. Start rolling up the cinnamon rolls, beginning with one long edge, rolling tightly without pulling and stretching the dough.
  9. Reposition the long roll until it is seam side down.
  10. Use a serrated knife, dental floss, or a bench knife/scraper to cut into 1- or 1 1/2-inch rolls. Tuck the loose end of each roll underneath and place an inch or so apart on the prepared baking sheet(s).
  11. At this point the rolls can be covered and refrigerated for up to two days. To bake immediately, bake for 12-14 minutes. If baking straight from the refrigerator, add a couple minutes to the baking time.
  12. Let the rolls cool for 10 minutes or so before drizzling with the icing.
  13. For the icing, whisk together the powdered sugar, melted butter, heavy cream and vanilla until smooth and creamy.

Recipe Source: from Mel’s Kitchen Cafe

Disclaimer: post contains a few unsponsored Amazon affiliate links for products I’ve bought and loved from there.

Amazing Flaky Buttermilk Biscuit Cinnamon Rolls

94 Responses to Flaky Buttermilk Biscuit Cinnamon Rolls {No Yeast, No Rising}

  1. Hannah says:

    Hey! Have you ever attempted these with lard instead of butter? This recipe is very similar to my biscuit recipe, in which butter and lard are interchangeable. Best part is that lard is so cheap and is easier to cut in.
    Wondering if you have tried that substitution?
    Many thanks!

  2. Jennifer says:

    Oops, I hit post without finishing. I was asking about freezing… Would it work well to freeze them and pack them in a cooler and then have them while camping?

  3. Jennifer says:

    Could these be made ahead and frozen? Would they work well that way?

  4. Alicia says:

    Made these tonight and they were fabulous! I feel like I’ve been waiting my whole life for a 20 minute cinnamon roll, and here we are, so thank you!

  5. Abby says:

    These were perfect for our surprise snow day today! So easy and delicious. Looking forward to trying some of the variations next!

  6. Emily B says:

    I’ve been thinking about making these since you originally posted them, and finally got around to it last week. I made them as written except I made a cream cheese frosting instead of a simple glaze. I have to admit that I didn’t 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). However (!), once they completely cooled (and especially after 20 seconds in the microwave), they were the cinnamon rolls of my dreams! They lost the strong biscuit taste, and genuinely tasted like cinnamon rolls. The texture changed too — you almost would have thought they had yeast in them given how soft and fluffy they were. It took my family of 3 two days to eat the whole batch, but these are a keeper (especially when I want lots of leftovers during a long/holiday weekend)! Thank you for the recipe!!

  7. Linda says:

    Hi Mel,

    I’m trying these on Friday for the book group I’m hosting and I can’t wait ! They look amazing ! Unlike you though, I love doughy rolls as well as flakey! I also love all sorts of bread puddings even if they are a little soggy so I’m good ether way Generally, I just love food !

  8. Kayla says:

    Thanks for sharing another winner of a recipe! Your recipes are always keepers, but this one I’m especially excited for. My sister and I grew up making “Special Saturday Breakfasts” with my dad every weekend. We usually made something simple like breakfast bagel sandwiches or blueberry muffins–where you must “gently tuck the blueberries into bed” because I guess someone was an over aggressive stirrer ;). 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. As soon as we tasted these we knew–THIS will be our Special Saturday Breakfast! They’re too easy and delicious not to be. And BONUS-they reheat well! They don’t get weird or soggy after refrigerating. But it’s not like they last that long, anyway. 🙂

    Thanks again, Mel! We love love love your recipes and are excited to use them as we become a little family of three!

    • Mel says:

      Good luck with the last few weeks of your pregnancy, Kayla! I laughed out loud at the “tuck the blueberries into bed” comment. Hilarious. So happy this recipe was a winner for you!

  9. Leah says:

    These were so good! I used half cinnamon and half cardamom for a more complex, aromatic sweetness.

  10. April says:

    This is almost identical to my recipe. I’ve been making these for several years and they are so good! Thanks for reminding me to put them back into the rotation. Yum!

  11. Annie says:

    Whoa. I just made these cinnamon rolls this morning and my world has been flipped upside down! They were soooo delicious. It’ll take me a while to go back to making traditional yeast cinnamon rolls after how quickly and easily these came together. Granted, I 1.5x the filling and doubled the frosting, so that may have helped 🙂 YUM!

  12. shalynn says:

    Yay for no yeast! I love, love, love, biscuits and so perfect to have them in cinnamon roll form!

  13. Erin says:

    I made these for Saturday but threw a couple in today just to make sure they were delicious. 😉 They did not disappoint, I probably have tried a quarter of your recipes and we have loved everyone!! Thank you for all the amazing recipes!

  14. Beth says:

    These came together so quickly! I made them in less than 20 min. after dinner one night and put them in the fridge. My kids were surprised to wake up to warm cinnamon buns for breakfast the next morning. The crumb is slightly different than a yeast cinnamon roll, but it’s good in it’s own right. I had to add a little more flour (even though I weighed) when shaping because it was too sticky to handle. I often have buttermilk on hand for waffles and pancakes. Now, whenever I see that some is close to expiry, I will think– I could make those cinnamon rolls with that buttermilk. I can’t un-know this information! Thanks for a new way to do an old classic.

  15. Melissa S. says:

    These are delicious. Made a 1/2 batch first try, then a full batch tonight to bake off in the morning for my bible study group in the morning. They may be messy to make, but they are tender and delicious. Thanks for a great make ahead, no rise cinnamon roll recipe.

  16. Jessica G says:

    Mel, I love these!! I made them this morning for my daughter and her friends (5 girls ) after a sleepover. They were a huge hit! Thanks again for another great recipe!

  17. Margo says:

    You are so right, using a biscuit dough and sweetening it up IS sheer brilliance!
    Eons ago when I was in my 20’s and had to move home with two small boys under the age of two, I had to go to work and as my parents both worked, I hired a young woman, Mayme, to clean their house and care for my boys. 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. Our kitchen was now reigned over by a cook that knew just the right pinch of this and that! Mayme’s meals rivaled those of Mama (my grandmother) One day we ate her cinnamon rolls and they were so heavenly, that to bite into one was like the cartoon dog Muttley & his doggie treat. You soared heavenly & floated down….so I asked her for the recipe and was told that it was the same as her biscuit recipe except that she added sugar! I was floored! This recipe must have been transmitted straight of her thoughts and into yours out of the ether from more than 50 years ago! With the exception of using teaspoons instead of a “medium pinch” and a “pinch”, It looks to be identical! I had quit making them for over 17 years because my husband after I remarried hated homemade biscuits, he only liked the canned ones! You have no idea how grateful I am to possess this recipe again….this husband will beg for them after the first roll! lolol

    I have to say that Mel’s Kitchen Cafe is my “go to site” for delicious recipes. They are innovative (I don’t have a backyard pit either) & I could rave on endlessly about them! In all honesty I’ve been subscribed to your blog a short time…BUT 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! It is so lovely to have younger people that truly love to cook and share their love of love good food with everyone else! THANK YOU!

    • Mel says:

      Margo! What a sweet and heartfelt comment. I loved reading about your past experience and sweet Mayme who influenced you and your boys (and parents?) in such a positive way with her cooking. I am so happy you are enjoying the recipes on my blog…comments like yours are what keep me blogging! Thank you!

  18. Christa says:

    This recipe made my day!! I have been a follower for quite sometime and make many of your recipes. However, I don’t leave comments. I made these delicious cinnamon rolls on December 30th when I was hosting my sister and her family to celebrate her birthday!! We are a foodie family so I was curious to see what everyone thought. They were a hit and I was thrilled to be able to make them the morning of without having to set an alarm for 4am to include time for rising.

  19. Sarah Z says:

    I made these this morning with my daughter. So yummy! 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 grandmother’s method I haven’t updated yet). Thanks so much, Mel! I use your recipes ALL the time!

  20. Paula says:

    These were tender and tasty but really were just a cinnamon biscuit, not a legit substitute for real cinnamon rolls. Still craving those 🙂

  21. Grace says:

    We loved these! I ended up making two batches of icing because the first was just not enough. I don’t like my stuff drowning in icing or anything, but I do like to taste it and mine didn’t look nearly as iced as yours. Huh! These were really good though and I was thrilled with how quickly I could make them and how flaky they were! Wish I’d seen the comment about grating the butter though–I need a pastry blender and/or food processor! 😉

  22. Julie says:

    I just made yogurt. Do you think the whey would work in place of buttermilk? I think you are simply amazing…

  23. Kayla says:

    I love your blog and I use your recipes all the time. I tried this but made them into orange rolls (using your orange roll filling and glaze) and they are delicious. My family loves them.

  24. Leia says:

    I made these right away. They are so delicious I will not make them again UNLESS I have people to take them to. A great recipe. Thank you.

  25. Jileen says:

    I love eating cinnamon rolls but seriously lack the patience to mix and knead and punch and knead and wait and wait and wait. I’ve probably made 2 batches of cinnamon rolls in my life (so sad, I know!!). When I showed this post to my 10 year old son last night he claimed that we had to make them now. I was so skeptical! But my son won out, we made them, and we are all a million times more happy because of it. Delicious cinnamon rolls without the wait!! It’s almost a miracle! Now I have a recipe that I’m not afraid to use, plus a biscuit recipe that I will use in the future. Such a win, win!! Thank you, Mel, for posting miracles in my kitchen! 🙂

  26. Heather says:

    I just made these and my family loved them! I made other cinnamon rolls for Christmas morning, and these were so much easier and everyone liked them better. One quick comment about buttermilk. I used the powdered buttermilk, and it worked just great. I always keep it in my freezer, and it is super convenient. Here is a link to amazon for anyone who wants to see what it is. I just buy it in the baking aisle at the regular grocery store.

  27. Andrea W says:

    These were amazing!! Your site is my go to for all things yummy!! I love that your recipes are real food 🙂 I also love that my children and husband love what I make from your site. Thank you!

  28. Rita says:

    Did I see somewhere in a previous post where those of us who live in the south have to adjust the amount of flour due to the change in elevation?

  29. Jen G says:

    These look wonderful, can’t wait to try them! One question: How would you go about freezing and then cooking them? Thanks!

    • Maria says:

      This is what I want to know, too, and why I’ve read through all the comments. I’m going to try these tomorrow morning, but with just two of us, I don’t need to bake them all at once.

    • Mel says:

      I shape them and put them on the pan and then cover with plastic wrap and freeze the tray. I’ve 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 haven’t tried that).

  30. Mary says:

    I have to let you know that when I saw this recipe, I was anxious to try it gluten free. Gluten free doesn’t work well with yeast breads, but usually turns out in recipes with baking powder/soda. And it was fabulous. Like the best gluten free cinnamon roll we’ve ever had. Not dense, dry, or rock hard, just fluffy, airy, and delicious. I did cut back on the flour amount since gf is drier, but did everything else the same. THANK YOU for a non-yeast breakfast treat!

    • Jen G says:

      So glad to hear this, Mary, I was going to try gluten free, too, for those exact same reasons. Thanks!

    • Mel says:

      I’m SO happy to hear this, Mary!

    • Casey says:

      Yay! I was just reading through the comments before I attempt to make these gluten free as well! I have been craving a yummy gluten free cinnamon roll for years!

      • Liz says:

        Can I ask what kind of GF flour you used? I have a friend who has two kids who eat GF. We were talking the other night about how bad he feels when he eats cinnamon rolls and other such treats because his kids can’t eat them. So I would like to be able to make treats the whole family can enjoy…

  31. My grandmother used to make a similar apple roll cake. These are sooo much simpler, no apple peeling! I need to try this recipe asap. Have a wonderful new year with the family Mel, and little Cam asking for only one christmas present! Unheard of, jaja!

  32. Cait says:

    Ok, I really wanted to try these and then you lost me at ‘I hate doughy anything…’ I never order cinnamon rolls anywhere because they aren’t that little bit underbaked that I love to make them! I adore doughy cinnamon rolls, slightly under baked rolls, fudgy brownies, etc. I’m sure these are still delicious and I will try them…just had to laugh that you don’t love your yeasts cinnamon rolls the same way!!

  33. Jessica says:

    Can’t wait to try these! I only have milk kefir on hand. Have you tried using that as a substitute in this recipe?

  34. Melanie says:


  35. Heather bell says:

    How dare he insult that frosting!! I’m not a frosting fan and I lick the bowl on that one. I guess if you can forgive him, then I can too. Made Gloria’s rolls for our visiting family and they raved. Looking forward to trying these too. Especially since calories don’t count at the holidays. Thank goodness for that!!!

  36. Barb says:

    I do something similar – roll the dough out, but instead of a biscuit cutter, use a donut cutter and bake them ( either reroll the dough or bake the donut holes separately,) then once out of the oven and cool enough to touch, dip the tops in melted butter, then in cinnamon/sugar. Best of both worlds- cinnamon rolls and biscuits.

  37. Patti says:

    Recommendations for those of us who have neither a food processor or a pastry cutter? Usually I opt for grating butter. Is that a good option or do you have a better idea? Super excited to try these!

  38. Ashlee t says:

    YUM YUM YUM! Can’t wait to try them

  39. Jodi says:

    Hi Mel, these look amazing. I have a recipe on my site for cinnamon roll biscuits but mine uses canola oil and doesn’t have sugar in the dough. I’m definitely going to have to try these. I’m drooling over them. Cinnamon rolls are my weakness. Hope you and your family had a Merry Christmas!

    • Jodi says:

      Lol!! Ok, sorry for the double comment post Mel. Not sure what my iPad was doing. The first one didn’t post so I wrote a second one and posted it and now it’s showing both! Sooo sorry!

  40. Jodi says:

    Hi Mel! These look amazing. I have a cinnamon roll biscuit recipe on my site, but mine uses canola oil and doesn’t have sugar in the dough. I’m definitely going to have to give these a try, they look delicious! Hope you and your cute family had a Merry Christmas.

  41. Ellen says:

    I made a recipe like this (long ago) in my high school Home Economics class – and lost the recipe. So I am thrilled to see this recipe! I’ll be making it very soon. Thanks!

  42. Arisa says:

    i just thought you should know that i have a house-ful of company and woke up this morning wishing that cinnamon rolls didn’t take so long to be ready. i saw this and five minutes later was in the process of making them. thank you for saving the day!!

  43. Mjfluke says:

    As LA’s mom I am decidedly biased, but these really are delicious! Even someone like me – someone who struggles with biscuits can put out a pretty decent cinnamon biscuit. Glad you liked them, Mel. Try some variations- they are amazing!!

  44. Jc says:

    Mellllllllllll……my waist does not thank you!!! 🙂

  45. Helen says:

    These are amazing !!! Thank you for this today … We are eating these for breakfast right now !!! Perfectly delicious !! I read the recipe and started making them … You really know how to motivate me

  46. Jolie says:

    I am so excited to read this recipe this morning!! I LOVE making your flaky biscuits because they are so easy and I feel like a super chef. Now I can do almost the same thing and make cinnamon rolls?!? Amazing. As always, you’re the best, Mel! Merry Christmas and I pray you and your family have a healthy, happy and wonderful 2017

  47. Lisa hansen says:

    Soooo excited to make these… I’m dedinitely thinking today 😉

  48. Laurel says:

    My life is complete! This is seriously the best post ever! Glad you see me as a friend and not a weird, crazy blog stalker Ha!

    I do have to clear up that I have made Gloria’s Cinnamon Rolls, once, that day you posted it. I mean, how could you not after reading that post. Wow.! Glorious!
    But I do make these everyday at work. It’s my specialty. I’m sort of a rock star at them. Since I make them so much I experiment with new flavors.
    Blueberry with lemon zest
    Raspberry with toasted almonds
    Almond joy
    Peanut butter chocolate
    Craisin Orange
    The list goes on and on and on!

    P.s. Just learned that my neighbor is family to your neighbor the Biorns. Small world.

    • Mel says:

      Thanks for the extra details, Laurel! And you know I was just slightly teasing you about not making “real” cinnamon rolls. You ARE a biscuit cinnamon roll rock star! Can’t wait to try some of your variations.

    • Sandra says:

      Hi Laurel. I love these additional flavor combinations. I read your response to Katy…can I assume there is no cinnamon added to these fillings (similar to Mel’s Orange Sweet Rolls an Lemon Sticky Buns)?
      Can’t wait to try these!

  49. Katy Attebery says:

    Mel, these look amazing and I am so excited to try them! Any ideas on how I could transform this into an orange roll recipe? (They are a family favorite!)

    • Charlotte Moore says:

      I bet to cut back some on the cinnamon add orange zest and orange juice to the glaze would be close.

    • Laurel says:

      Add orange zest to the flour butter mix and the juice of it to your buttermilk. Add zest in with the sugar and the glaze too.

    • Mel says:

      I agree with what Laurel said – I’d probably add orange zest to the dough (when you add the buttermilk) and then add orange zest to the filling and orange juice in the glaze.

  50. Mia says:

    Holy awesome! My mom makes excellent raised cinnamon rolls but I’ve never had the energy to attempt them. I could totally do this though! Maybe for her birthday (which happens to be New Years Day). So do you really stick to white flour always or try to sneak in some wheat too? I’m always wondering how many healthy ingredients I can get away with. 😀

    • Mel says:

      Hey Mia, I’ve done half whole wheat (the white whole wheat variety) and half white flour and they are pretty good…I love adding whole wheat flour to things, but I’ll admit these are divine and the lightest and flakiest when using all white flour (I use unbleached all-purpose).

  51. Kim says:

    I made Gloria’s cinnamon rolls for Christmas Eve brunch and everyone was crazy over them! I am actually surprised my picky daughter hasn’t said something about the maple frosting on them…but so far so good!

  52. Mary says:

    I want to try these today! But I have no buttermilk. Can I use the homemade, or does it need to be boughten?

    • Mel says:

      Ah, great question and I’ll actually add a note to the recipe. I’m a big fan of the homemade buttermilk substitution but I’ve tried it with these and they have not worked out well for me (flattened miserably while baking and the dough was really wet). Having said that, if you tried it, I would try a thicker homemade solution: half sour cream or plain yogurt and half milk to equal the 2 cups (so the buttermilk isn’t too thin).

    • Jen says:

      I never buy buttermilk anymore. I always have a big tub of Costco yogurt in the fridge and use half yogurt/half milk in all my baking. My whole family really prefers this. The results have been fantastic!

      • Robin says:

        I tried these today and did with homemade plain yogurt thinned with milk and they flattened too much. Shape wasn’t as pretty, but still delicious!

  53. Charlotte Moore says:

    I LOVE cinnamon rolls. These do look yummy. Did you use white flour or whole wheat soft white?

  54. Mary says:

    Just made your perfect cinnamon rolls last night and was going to make more today, but I may try these! No buttermilk here though. Do I need to use boughten, or does it work to make your own for this recipe? Thanks Mel!

Leave a Reply

Your email address will not be published. Required fields are marked *