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Biscuit Cinnamon Rolls

Makes 6 servings

Biscuit Cinnamon Rolls
Cinnamon Rolls
  • 1 package Mason Dixie Buttermilk Biscuits
  • 2 Tbsp melted butter
  • ¼ c brown sugar
  • 2 tsp cinnamon
  • ½ c chopped pecans
  • ½ c powdered sugar
  • ¼ tsp vanilla
  • 1 Tbsp milk

How To Make

  • Thaw the biscuits overnight in the refrigerator or at room temperature for 30 minutes.
  • Preheat the oven to 375 degrees.
  • Prepare a muffin tin by spraying 6 compartments with non-stick baking spray and set aside.
  • Begin placing the thawed biscuit dough on a piece of parchment paper overlapping them slightly. Using a rolling pin roll them out flat into 12” x 8” rectangle.
  • Brush the melted butter over the surface of the dough. Then sprinkle on the brown sugar, cinnamon and pecans.
  • Beginning at the long edge closest to you, start rolling up the dough into a tight cylinder. Pinch the dough tightly making sure it’s sealed.
  • Using a serrated knife make a slice every 2 inches. You should get 6 cinnamon rolls.
  • Place the cinnamon rolls in the prepared muffin pan and bake for 12 minutes or until the rolls are golden brown.
  • For the glaze, mix the powdered sugar, vanilla, and milk together until smooth. Slowly pour over the slightly warm cinnamon rolls.

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