Cinnamon Rolls for Two

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Cinnamon Rolls for Two

These Cinnamon rolls are referred to as biscuit rolls because they use baking powder/soda instead of yeast. That's really why these are so easy. The secret with these is to handle the dough as little as possible, so they come out light and airy. Enjoy!

  • Prep Time: 15-20 mins
  • Cook Time: 20-22 mins
  • Servings: 2


  • 1 1/3 cup(s) unbleached all-purpose flour
  • 1 tbsp(s) sugar
  • 3/4 tsp(s) baking powder
  • 1/4 tsp(s) baking soda
  • 2/3 cup(s) buttermilk
  • 3 tbsp(s) butter, melted
  • 1 pinch(s) kosher salt
  • 1 tbsp(s) butter, melted
  • 1 tbsp(s) sugar
  • 1 tsp(s) cinnamon
  • 1 handful(s) chopped pecans (OPTIONAL)
  • 1 tbsp(s) water or milk
  • 1/2 cup(s) powdered sugar

Tips and Suggestions

There can be lots of variations for this cinnamon roll filling. Consider adding raisins or other dried fruit.


Preheat oven to 400 degrees.

In a medium bowl, mix all dry ingredients. Add buttermilk and butter and gently mix together with your hands until dough is manageable. DO NOT over mix/knead dough--it will make your cinnamon roll tough and heavy.

Dust a workspace and roll out dough so that it is rectangular shape and about 1/2" thick.

Mix the Cinnamon, sugar and pecans together. Spread melted butter, leaving about a 1 " margin. Add the cinnamon mix on top of the butter.

To make 4 smaller rolls, begin gently rolling the dough from the long end. Don't roll too tight or you will squeeze the butter out of the ends. Cut 4 rolls and place on a non stick cookie sheet or parchment paper.

If you want two large rolls. Fold the rectangle in half long wise and gently roll. Cut in half.

Bake at 400 degree for about 20-22 minutes or until golden brown. Make your glaze and drizzle a bit over each roll. If you like plenty of glaze, double the amount of sugar and water or milk.

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