These no yeast cinnamon rolls are quick and easy buttery biscuits, rolled with brown sugar, butter and cinnamon and topped with a cream cheese frosting.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
These lovely little cinnamon roll biscuits are just the thing when you want the flavours of a cinnamon roll, without the yeasted dough and the hours of rising time. These are great for any time of day and are delicious both with or without the cream cheese frosting.
If you're a regular reader, you may remember my first offering of ragamuffins this past Spring, when I made maple sugar ragamuffins. I took that same great flaky biscuit dough and rolled it up with a classic cinnamon roll filling of brown sugar, cinnamon and butter. I was originally going to stop there, but in the spirit of go-big-or-go-home, I topped them with a generous swirl of cream cheese frosting.
The results were amazing! Cinnamon roll craving thoroughly satisfied in about 30 minutes :)
Be sure to remove the ragamuffins from the muffin tins while they are still warm. If they cool completely, they are much harder to get out :)
These biscuits are lovely on their own, so if you don't feel like frosting them, trust me, you will still enjoy these, especially for a morning or mid-afternoon treat.
As these are biscuits, they are best enjoyed on the day they are baked. If you can't enjoy them all right away, they freeze beautifully.
Cinnamon Roll Ragamuffins
- 2 cups all-purpose flour
- 1 Tbsp brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 5 Tbsp unsalted butter (cold, cut into 8 small pieces)
- 3/4 cup whole milk
- 6 Tbsp unsalted butter (at room temperature)
- 1 cup brown sugar
- 2 tsp cinnamon
- 3 Tbsp butter (at room temperature)
- 3 Tbsp cream cheese (at room temperature)
- 2 tsp milk (plus more as needed)
- 1 cup icing/confectioners' sugar
- Preheat oven to 400F. with rack in centre of oven. Lightly grease 12 muffin cups and set on to a baking sheet. Set aside.
- Combine the brown sugar and cinnamon for the filling in a medium bowl and set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Blend in butter with a pastry cutter or two knives until the mixture resembles coarse meal with some pea-sized pieces of butter. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.
- Roll out dough on a lightly floured surface with a floured rolling pin into a 13 x 11-inch rectangle. Spread softened butter evenly over the dough and then sprinkle all over with brown sugar/cinnamon mixture, pressing firmly on the filling with your palm to help it stick to the butter.
- Beginning with one long side, roll up the dough tightly, jelly-roll style. Trim both ends slightly, to remove any uneven part of the roll, then cut the roll into 10-12 slices with a sharp knife (about 1-inch wide). Place slices cut side down in prepared muffin cups. Gather any brown sugar from your work surface and sprinkle on top of rolls. Fill any empty muffin cups 1/2 full with water, to ensure even cooking.
- Bake in preheated oven with muffin tins on top of a baking sheet to catch any bubble overs, until rolls are puffed and golden, about 18 to 20 minutes. Allow to cool in the muffin tin for 10-15 minutes, then transfer to a rack to cool further.
- Once cooled, prepare the frosting by combining all the frosting ingredients in a small bowl and stirring well until smooth and a nice spreading consistency. (Add additional milk if too thick or additional icing sugar if too thin.) Spread frosting on top of cooled rolls.