Bisquick Cinnamon Rolls

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Homemade Bisquick Cinnamon Rolls—easy, egg-free, and no yeast required! Perfectly tender, ready in under an hour, and ideal for a family breakfast. Learn how to make these delicious cinnamon rolls with our step-by-step guide.

Introducing the irresistible comfort of our Bisquick Cinnamon Rolls, a recipe that’s as simple as it is delicious! This cinnamon roll recipe is the perfect solution for those mornings when you crave something sweet but don’t have the time for complicated baking.

With no eggs or yeast needed, our easy cinnamon rolls come together in a flash, making them an ideal choice for a cozy family brunch. It’s a delicious recipe to go alongside your first cup of coffee on a Saturday morning.

a pan of bisquick cinnamon rolls

Bisquick Cinnamon Rolls Recipe. Easy, quick, 15-minutes to roll up and 25 minutes to bake sweet rolls. They are so good. Just ask our readers.

What our readers are saying

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Sara says, “I had everything in my cupboards for this recipe. I was craving cinnamon rolls so whipped this up. Very easy recipe to follow, you can quickly put this together. I was skeptical about pouring the cream over the unbaked buns but OMG. These rolls were amazing! Like she said little different texture because of the bisquick but they are so tasty. Don’t change a thing and just make these buns!”

⭐️ ⭐️ ⭐️ ⭐️ ⭐️ K.O. says, “Great recipe, thanks! We like ours a tad on the crisp side, so I baked them separated on a cookie sheet like biscuits. Nicely done at 20 mins. Added vanilla, orange extract to the glaze! YUM!”

No Yeast Cinnamon Rolls

Because these cinnamon rolls don’t have yeast, they are more biscuit like in texture. We actually already had a no yeast cinnamon roll that is fantastic, but that recipe uses sour cream and eggs.

This cinnamon roll has no eggs, making it great for those with egg allergies. And it has no yeast, so no kneading or rising. But what it does have is Bisquick biscuit mix.

But what if I don’t have Bisquick?? Don’t worry… you can make your own! We have a simple recipe for homemade Bisquick that you can whip up in minutes and keep on hand for cookies and pancakes.

bisquick cinnamon rolls in a baking dish with glaze

Buttermilk Substitute

This recipe calls for buttermilk. It really works well with the bisquick to create light, fluffy rolls with a great flavor. However, you may not have buttermilk on hand. Here are two options:

  • Make a buttermilk substitute. Place one teaspoon of vinegar (or lemon juice) in a 2/3 measuring cup, then fill the rest with milk. Allow the mix to sit for a few minutes. Use that in place of buttermilk for a similar result.
  • Use milk instead. It will work just fine!

Hints for Making Bisquick Cinnamon Rolls

These easy cinnamon rolls are a great introduction into the process of making sweet rolls. There are just a few tips to keep the process running smoothly:

  • Don’t over mix the Bisquick and the buttermilk. Mix just until a dough forms.
  • Use a pastry mat (or other silicone mat) on a flat surface to roll dough out on. And make sure the work surface is floured lightly. This dough can be a little sticky so that flour will help them roll up easily.
  • Use as much cinnamon-sugar mixture as you’d like. And you can even add in a few other spices as you prefer….pumpkin pie spice or nutmeg are both great options.
  • Don’t skip the heavy cream! Heavy cream is our secret ingredient in all of our cinnamon and sweet roll recipes (read about our best homemade cinnamon rolls). It keeps them soft, gooey and extra rich. Yes, it will work without the heavy cream, but they are so much better with it. If you don’t have heavy cream, use half and half, coconut cream, evaporated milk, or whole milk.

If you love gooey centers, try our cinnamon roll bites!

unbaked bisquick cinnamon rolls with heavy cream
  • Check the pan about 20 minutes into baking. If the rolls are getting too golden brown, cover the baking dish loosely with foil and continue to bake. This will prevent them from browning too much.
  • Frost them while they are warm. The glaze will soak in slightly, but it just makes them so, so good!
bisquick cinnamon rolls with powdered sugar glaze being spread on top

How to Store Cinnamon Rolls

The awesome thing about this recipe is that it only makes 6 rolls (and I promise they are not giant rolls). That means with our family of 5, there are rarely any leftovers to store and tempt us.

If you have leftovers, store them in an airtight container at room temperature. After 24 hours, refrigerate them.

These rolls are best served warm, so reheat for 15-20 seconds in the microwave if they are not fresh from the oven.

gooey bisquick cinnamon roll cut open on a plate

Love baking with Bisquick? Try our Impossible Taco Pie and Impossible Cheeseburger Pie.

A close up of cinnamon rolls
A close up of cinnamon rolls

Bisquick Cinnamon Rolls

4.69 from 174 votes
Bisquick Cinnamon Rolls are quick, easy and make just a small batch. Perfect for breakfast or brunch sweet roll cravings.
Servings 6
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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For the rolls:

For the filling:

For soaking:

  • 1/3 cup heavy cream (warmed)

For the frosting:

  • 1 cup powdered sugar
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanila extract
  • 1 tablespoon heavy cream


  • Heat oven to 375º Fahrenheit. Spray an 8″ round cake pan or pie plate with cooking spray.
  • In a medium bowl, combine Bisquick and buttermilk until a soft dough forms.
  • Sprinkle flour on a pastry mat or on the counter. Using a rolling pin, roll the dough out to a 8×12″ rectangular shape on the floured surface.
  • Spread the entire surface with softened butter, then sprinkle with brown sugar and cinnamon.
  • Starting at the long end, roll the dough up jelly roll style, then slice into 6 equal pieces with a sharp knife or cut with dental floss. Place the rolls cut side up into the greased baking dish. Pour warmed heavy cream over the rolls.
  • Bake in the preheated oven for 20-25 minutes or until the center roll is baked and not doughy. Pull up on the edge of a center roll to see if it looks done. Check the rolls at 20 minutes. If they are getting too brown, cover loosely with foil and continue to bake.
  • In a small bowl, whisk together the powdered sugar, butter, vanilla and cream. Drizzle in more cream if needed to get the consistency of the glaze you’d like. Spread the glaze over the warm rolls.



*Add raisins to the filling if you’d like.
The calories shown are based on the recipe making 6 frosted rolls, with 1 serving being 1 frosted roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 474kcal | Carbohydrates: 63g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 696mg | Potassium: 136mg | Fiber: 1g | Sugar: 38g | Vitamin A: 570IU | Calcium: 139mg | Iron: 1mg
Course Breakfast
Cuisine American
Calories 474
Keyword brunch, pantry

Other Cinnamon Roll Recipes

About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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21 days ago

5 stars
This recipe is really delicious. I took it to a church potluck and asked the teenagers what is the best thing here? Unanimous vote for Cinnamon Rolls! Also the best feature on the recipe is the area where you can put in the number of rolls you want to make and BAM the recipe amounts change. That is so very helpful!

1 month ago

5 stars
Wow! Such a great recipe. Made up super quick for breakfast. Had no buttermilk so I used 1/3 cup each of sour cream and milk and I Covered the dough with cinnamon and raisins. Cut into 8 perfect rolls. Hubby and I just ate 2 each. The icing was perfect. Baked for 24 min in my toaster oven. I could go on…! Thank you for such a great recipe.

2 months ago

5 stars
Really good

6 months ago

Great recipe- did 1 1/2 cups bisquick and did the rest of the recipe with flour to combat the biscuitness, substituted milk for the soaking, and used oil instead of butter for the filling. Cooked on 400 for 15 minutes. They came out ooey gooey and a little crisp on top, super delicious. Perfect balance of crispness and ooey gooey deliciousness. The first time I made them I refrigerated them over night- were easier to cut and just as good. Will say, because of the oil substitution, some of the filling oil ran out a little, didn’t affect the flavor… Read more »

Terri Nichols
1 year ago

I made this recipe exactly how it is written. At 25 minutes they were not cooked all the way, so I cooked an additional 5 minutes. They finally started to brown so I took them out after the additional 5 minutes. When I tried to take them out of the dish they were crumbly, and kind of gooey at the same time. I used a brand new box of Bisquick and whole milk with vinegar. They were still very good, but didn’t look very pretty. Also my dough looked thicker than yours when I rolled it up. I have a… Read more »

Charlotte Carlson
1 year ago

5 stars
These are fantastic!