These quick and easy cinnamon roll biscuits are filled with brown sugar, butter and cinnamon and topped with a cream cheese frosting. All the flavours of cinnamon rolls without the yeast and made in a quarter of the time!

cinnamon roll biscuits in muffin tin
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These lovely little cinnamon roll biscuits are just the thing when you want the flavours of a cinnamon roll, without yeast and hours of rising time. These are great for any time of day and are delicious both with or without the cream cheese frosting. Cinnamon roll craving was thoroughly satisfied in about 30 minutes!

Ingredients and substitutions

Brown Sugar – I generally use light brown sugar (aka Golden Sugar), but dark brown sugar will work fine here as well.

Butter – the recipe specifies unsalted butter, but if you only have salted butter, simply adjust the added salt as indicated in the Recipe Card.

Milk – whole milk is recommended, which is generally 3 – 3.5% b.f. A lower-fat milk such as 2% will work fine here. I wouldn’t recommend much lower-fat milk and I also haven’t tested this with non-dairy milk.

Recipe tips!

  • 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 - no yeast cinnamon rolls! Satisfy your craving in about 30 minutes

Making ahead, storing and freezing

As these are biscuits, they are best enjoyed on the day they are baked. If you can’t eat them up right away, they freeze beautifully, so don’t hesitate to pop them into the freezer to enjoy later.

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cinnamon roll biscuits in muffin tin

Get the Recipe: Cinnamon Roll Biscuits

All the flavours of cinnamon rolls in a biscuit. No yeast required! Enjoy these frosted with cream cheese frosting or plain, for a lovely morning or mid-afternoon sweet.
5 stars from 4 ratings
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 10 ragamuffins

Ingredients

Biscuits:

  • 2 cups all-purpose flour, spooned and levelled
  • 1 Tablespoons brown sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt, reduce to 1/4 teaspoon if using salted butter
  • 5 Tablespoons unsalted butter , cold, cut into 8 small pieces
  • 3/4 cup whole milk, 3.5% b.f. or 2%

Filling:

  • 6 Tablespoons butter, at room temperature
  • 1 cup brown sugar
  • 2 teaspoons cinnamon

Frosting:

  • 3 Tablespoons butter, at room temperature
  • 3 Tablespoons cream cheese, at room temperature
  • 2 teaspoons milk, plus more as needed
  • 1 cup icing/confectioners’ sugar

Instructions
 

  • Preheat oven to 400F. (regular bake/not fan-assisted) with rack in centre of oven. Lightly grease 12 muffin cups and set them 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. 

Notes

Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!
Cuisine: American, Canadian
Course: Snack
Author: Jennifer Maloney
Serving: 1serving, Calories: 397kcal, Carbohydrates: 55g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 49mg, Sodium: 179mg, Potassium: 207mg, Sugar: 35g, Vitamin A: 585IU, Calcium: 110mg, Iron: 1.5mg
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