Cinnamon Biscuits

These Cinnamon Biscuits feature tender buttermilk biscuits encasing a ripple of cinnamon, sugar and butter filling and they are topped with a simple cream cheese icing. They are so easy to make and your family will love them!

What happens when you take a buttermilk biscuit, and add cinnamon, butter and sugar? The most delicious and tender cinnamon biscuit you ever tasted! Add some cream cheese icing and you have an even more delicious biscuit!

Homemade cinnamon rolls involve yeast, lots of wait time while the dough rises, and working with yeast seems intimidating for many people. I was thinking about this the other day, when I popped open a can of store-bought cinnamon rolls myself before an early morning appointment. They are an okay substitute when you don’t have time for anything else, but I sure couldn’t eat them on a regular basis.

As I was driving and thinking about my breakfast from a can, it hit me that I had already turned buttermilk biscuits into one of my most popular breakfast recipes, Sweet Blueberry Biscuits with Lemon Glaze. With that being said, the thought hit me… why not make a cinnamon version too! Where have I been?

Making cinnamon biscuits is SO much easier than making homemade cinnamon rolls. You might not necessarily have time to make cinnamon biscuits on an early school morning. However, they are quite easy and you could make some smiling faces on a weekend morning while making your kitchen smell great at the same time.

Cinnamon biscuits require so few steps and anyone can make them. You simply mix the dough, pat it out into a rectangle, brush it with butter, cinnamon, and sugar and roll it into a long roll. Then simply cut it into 12 equal rounds, place them in a pie dish or cake pan and bake. I mean…really! The kids could help with these too.

Once I made these, I whipped up a very simple cream cheese icing to spread over them. This was requested by my husband, but honestly I love them with a simple milk and powdered sugar glaze. Either way takes 5 minutes to make.

Mixing Cinnamon Biscuits

1. Add the dry ingredients to a large bowl and whisk to combine. Add the butter and cut it in with a pastry blender.
2. Add the buttermilk and mix with a wooden spoon until all ingredients are wet.
3. The mixture will be pretty wet and sticky. 
4. Transfer the dough to a floured work surface and dust with flour. Add more flour as needed until the dough is no longer sticky.

Forming the biscuits

1. Roll the dough or pat it out with your hands into a long rectangle, using additional flour as needed. The dough should be about 1/4 inch in thickness but it doesn’t have to be an exact size.
2. Brush the dough with softened butter, then sprinkle the cinnamon/sugar mixture evenly over it.
3. Carefully roll the dough into a roll, starting on the long side. Pinch the seams together.
4. Cut the dough into 12 equal pieces and place them, sides touching, in a buttered pie dish. (I forgot to take a picture of rolling and cutting them. The picture on the right below, shows how I do it, except with cinnamon roll dough). You can simply use a knife or unflavored dental floss.

How to make the cream cheese icing

1. Add the cream cheese to a mixing bowl and mix with a hand mixer until it’s very smooth and free of any lumps.
2. Add the butter, salt, powdered sugar and vanilla, and mix on low speed until the sugar is incorporated, then mix on medium high for about 30 seconds until it’s very smooth.

ALTERNATE GLAZE TOPPING

In a small bowl, whisk together 1 cup of powdered sugar, 1 teaspoon of vanilla, and 2 teaspoons of milk.

Can I freeze cinnamon biscuits?

You can freeze the unbaked biscuits for up to 3 months. Thaw overnight in a refrigerator and bake as directed on the recipe.

You can also freeze the baked, unfrosted biscuits as well. Thaw overnight in a refrigerator, then warm in a 300 degree oven and frost.

Can I make the unbaked biscuits the night before?

Yes you can. Cover them and refrigerate. Remove them from the refrigerator while you’re preheating the oven and bake per the recipe. Just the same as if you were popping open a can of biscuits.

More breakfast recipes you might like…

Sour Cream Cinnamon Twists

Classic French Toast

Cream Cheese Biscuits

Baked Jelly Filled Donuts

Buttermilk Waffles

Chocolate Chip Pancakes

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Cinnamon Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Cindy @mycountrytable
• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 43 minutes
• Yield: 12 biscuits 1x
• Category: Breakfast/Bread
• Method: Bake
• Cuisine: American

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Description

These super easy biscuits start with a buttermilk biscuit dough. It gets rolled out and brushed with butter, cinnamon & sugar, and topping with a thin cream cheese icing. They are SO good! Your family will love them!

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Ingredients

Units USM Scale 1x2x3x

FOR THE BISCUITS

• 2 1/4 cups all purpose flour, (more for work surface)
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, cubed or shaved and cold
• 1 cup full-fat buttermilk

FOR THE FILLING

• 1/4 cup unsalted butter, very soft or just slightly melted
• 1/2 cup brown sugar, lightly packed
• 1 tablespoon cinnamon

FOR THE CREAM CHEESE ICING

• 4 ounces cream cheese, softened to room temperature
• 3 tablespoons unsalted butter, room temperature
• Dash of salt
• 3/4 cup powdered sugar
• 1 teaspoon pure vanilla extract

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Instructions

FOR THE BISCUITS

1. Preheat oven to 425 degrees. Grease a round  9-inch pie dish or cake pan and set aside.
2. Mix the dough: Add the dry ingredients to a large bowl and whisk to combine. Add the butter and cut it in with a pastry blender. Add the buttermilk and mix with a wooden spoon until all ingredients are wet. The mixture will be pretty wet and sticky. 
3. Transfer the dough to a floured work surface. Dust the top with flour and add more flour as needed. 
4. Roll out the dough: Roll the dough or pat it out with your hands into a long rectangle. The dough should be about 1/4-inch in thickness but it doesn’t have to be an exact size. 
5. Add the filling: Brush the dough with the softened butter, then sprinkle the cinnamon/sugar mixture evenly over it.
6. Roll up and cut dough: Starting with a long side, slowly roll the dough into a long roll. Pinch the seams together. Cut the dough into 12 equal rounds. Place the dough rounds, sides touching, in the pie dish.
7. Bake biscuits: Bake the biscuits for 22 to 23 minutes or until they are golden brown on top. Allow the biscuits to cool slightly before spreading the icing over them.  You can spread the icing on hot biscuits if you don’t mind having it seep down into the biscuits. They’re great either way.  
8. Biscuits will stay fresh for up to one day. 
9. Unbaked biscuits can be frozen for up to 3 months. Thaw overnight in the refrigerator and bake as directed in the recipe.

FOR THE FILLING

1. In a small bowl, combine the brown sugar and cinnamon. Make sure the butter is very soft or just slightly melted. Have them ready to spread over the dough once you roll it out.

FOR THE CREAM CHEESE ICING

Make this while the biscuits are baking.

1. Add the cream cheese to a mixing bowl and mix with a hand mixer until it’s very smooth and free of any lumps. Add the butter, salt, powdered sugar and vanilla, and mix on low speed until the sugar is incorporated, then mix on medium high for about 30 seconds until it’s very smooth. If your icing seems a little too thick for your liking, add about 1 teaspoon of milk to it. If it’s too thin, simply add a tiny bit more sugar. This is an icing, so it should be on the thin side, but not as thin as a glaze. Set the icing aside, until you’re ready to spread it on the baked biscuits.

ALTERNATE GLAZE TOPPING

If you don’t want the rich cream cheese icing on this recipe, feel free to make a simple glaze. This is actually my preferred method, but my husband likes the cream cheese. Simply whisk together 1 cup of powdered sugar, 1 teaspoon of vanilla and 2 teaspoons of milk and drizzle over the warm biscuits. 

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