Cinnamon Roll Biscuits with Coffee Glaze

I’m totally a morning person. Early bird all the way. I love the feeling of a new day, with all its potential. Granted, some of this excitement is greatly diminished on mornings after the kids haven’t slept well, but overall, the a.m. is awesome! Here are my favorite things about morning:

~ A warm and cuddly Little Man who enjoys sitting on my lap and giving hugs and kisses

~ Fuzzy slippers

~ Big Man coming home from work (he works nights)

~ Checking my RSS feed and finding yummy recipes and challenging marriage posts

~ Little Lady wiggling and squealing with excitement at something only she can see

~ Coffee with sugar and half and half

~ A renewed patience for Bob the Tomato and 236 rounds of Pat-a-Cake

~ Any and all types of breakfast food, especially sweets.

One of my favorite breakfast foods is cinnamon rolls, but they take a lot of time. Even though I’ve had success making them the night before and letting them rise in the refrigerator, there is still too much time involved for regular weekday breakfast. These cinnamon roll biscuits are the perfect solution! A flaky, tender dough, rolled up with a cinnamon and brown sugar filling and topped with a sweet coffee (or vanilla) glaze. The recipe is simple to put together and doesn’t require any special ingredients or rise time so sweet, cinnamony, home-baked goodness is only about 30 minutes away, even on the sleepiest of mornings. This recipe is originally from my mom, and I just spruced it up a bit by adding the glaze. I hope you enjoy these special little rolls as much as I do. They’re a sweet addition to any morning routine and the perfect accompaniment to a cup of coffee. Matter of fact, bake them up tomorrow morning and savor along with my Sample Saturday post roundup!

Cinnamon Roll Biscuits with Coffee Glaze (adapted from my mom’s original recipe, biscuit dough from

Biscuit Dough*

  • 2 cups flour, plus extra for dusting/kneading
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 Tbs. sugar
  • 1/3 cup cold butter
  • 1 cup cold milk

*You can also substitute your favorite biscuit recipe


  • 3 Tbs. butter, melted
  • 1/2 cup sucanat (or brown sugar)
  • 1 tsp. ground cinnamon

Coffee Glaze

  • 1 cup confectioner’s sugar
  • 1/8 cup espresso, or strongly-brewed coffee (to make kid-friendly, substitute milk and a splash of vanilla extract)
  • 1 Tbs. milk (if needed)

Preheat oven to 425 degrees and lightly grease (or spray with cooking spray) one 9×13 pan or two 9-inch round cake pans.

To make the dough, stir together the flour, baking powder, salt, and sugar in a bowl. Cut in the shortening (using a pastry cutter or two knives) until the mixture looks crumbly. Stir in the milk to form a wet and sticky dough. Turn out onto a very well-floured surface and knead until a smooth ball forms (about 20 times). You may need to add more flour while kneading to prevent the dough from sticking.

Roll out dough into a rectangle about 1/4 inch thick. Brush on the melted butter and sprinkle evenly with the cinnamon. Crumble the brown sugar evenly over the dough. Starting on one of the long sides of the rectangle, roll up the dough tightly and pinch the edges to seal.  Slice at 1 inch intervals and place rolls cut side up in the prepared pan (you should get between 16 and 18 rolls). Bake at 425 degrees 12-15 minutes or until golden brown.

To make the glaze, whisk together the coffee (or milk) and confectioner’s sugar. If needed, add up to 1 tablespoon of milk to get desired consistency. Drizzle the glaze evenly over the biscuits when they come out of the oven, and then let cool in the pan about 5 minutes before serving.

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