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Cinnamon Biscuits

  • 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

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!


Ingredients

Units Scale

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

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. 

 


Keywords: cinnamon biscuits, biscuits, cinnamon rolls, breakfast recipes, easy breakfast recipes, cinnamon biscuit recipe,