Cinnamon biscuits are a buttery, flaky biscuit rolled between layers of cinnamon sugar and drizzled with a sweet powdered sugar glaze.
Cinnamon Biscuits
These cinnamon biscuits have a buttery and flaky biscuit base, with a sweet cinnamon sugar filling and a powdered sugar glaze similar to cinnamon rolls – although they are a lot quicker to make than cinnamon rolls! The recipe for these cinnamon biscuits was inspired by a 1940’s recipe from a baking powder brand in my cookbook collection. This particular brand cookbook featured 11 different biscuit variations as a way to market their baking powder product, from savory to sweet biscuit versions. I used my classic supreme biscuit recipe as the base for these cinnamon biscuits, which is a simple recipe that comes together quickly. Read below for the steps to make these cinnamon biscuits.
How to Make This Recipe
Although these cinnamon biscuits are similar to a cinnamon roll, they come together a lot faster since there is no rising time required. The base for these cinnamon biscuits comes from my recipe for buttery and flaky supreme biscuits, which come together quickly in under an hour.
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Shortening
- Unsalted butter
- Sour milk* or buttermilk
- Ground cinnamon
- Confectioner’s (powdered) sugar
To make these biscuits, the biscuit dough comes together by cutting cold butter and shortening into the sifted dry ingredients until crumbly. To make biscuits that are not tough and remain flaky, it is important to not overwork the dough during this step; you want the butter and shortening to remain pea-size to ensure a flaky texture. Sour milk (or buttermilk) is then stirred in until a soft dough forms.
Once the biscuit dough is formed, it is rolled out on a floured surface before it is brushed with melted butter and sprinkled with a generous amount of granulated sugar and ground cinnamon. Then, the dough is rolled up before the biscuits are cut and placed on a lined baking sheet. After baking at 425°F until lightly golden, for around 12-15 minutes, the warm biscuits are drizzled with a sweet powdered sugar glaze. You can make these biscuits ahead of time and they even freeze well – see tips below!
Tips for Cinnamon Biscuits
- Make your own sour milk for this recipe: add 2 teaspoons of white vinegar to the milk.
- Biscuits can be made in advance. Cover to prevent a crust from forming on top and place in refrigerator. Bring to room temperature prior to baking.
- Biscuits will keep at room temperature in a sealed container up to 48 hours.
- Freeze baked biscuits in an airtight container for up to 3 months.
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Want more biscuit recipes? Check out these recipes:
Cinnamon Biscuits
Equipment
- baking sheet
- parchment paper or silicone baking mat
- Rolling Pin
- pastry brush
- mixing bowls of various sizes
- knife or kitchen twine
Ingredients
For the biscuits
- 2 cups all-purpose flour sifted
- 1/2 teaspoon baking soda
- 4 teaspoons baking powder or 1 tbsp + 1 tsp
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 1/4 cup shortening cold and cut into pieces
- 1/4 cup unsalted butter cold and cut into pieces
- 2/3 cup sour milk or buttermilk * see tips below to make your own sour milk
For the filling and glaze
- 3 Tablespoons unsalted butter melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 cup confectioner's sugar
- 3-4 teaspoons water or more
Instructions
- Whisk sifted 2 cups all-purpose flour, 1/2 teaspoon baking soda, 4 teaspoons baking powder, 1/2 teaspoon salt and 2 teaspoons granulated sugar together in large bowl.
- Using a pastry blender or a fork, cut in cold 1/4 cup unsalted butter and cold 1/4 cup shortening until crumbly.
- Add 2/3 cup sour milk or buttermilk and stir just until combined, do not over mix.
- Using both hands that have been floured, gently knead dough in the bowl to form a large ball of dough (kneading 6-8 times).
- Turn out onto floured surface and roll into a rectangle about 1/4” thick.
- Brush the rolled dough with 3 Tablespoons unsalted butter, melted; sprinkle with cinnamon sugar mixture (1/2 cup granulated sugar, 2 teaspoons ground cinnamon. Starting at one end of the dough, roll dough together to form a log, like a cinnamon roll.
- Cut the dough into 12 pieces and place on lined baking sheet, cut side up.
- Bake at 425°F for 12-15 minutes, or until lightly golden around the edges.
- Combine 1 cup confectioner's sugar with 3-4 teaspoons water to make a pourable consistency; drizzle glaze over slightly cooled biscuits.
Notes
- Make your own sour milk for this recipe: add 2 teaspoons of white vinegar to the milk.
- Biscuits can be made in advance. Cover to prevent a crust from forming on top and place in refrigerator. Bring to room temperature prior to baking.
- Biscuits will keep at room temperature in a sealed container up to 48 hours.
- Freeze baked biscuits in an airtight container for up to 3 months.