Oh my goodness, I’m so excited to share this recipe with you all! These cinnamon sugar biscuits are just… pure magic. They’re the kind of thing that takes me straight back to my grandmother’s kitchen, the air thick with the sweet, warm scent of cinnamon and something wonderfully comforting baking in the oven. If you’re anything like me, you love a good biscuit, right? But these aren’t just any biscuits. They’re like a hug in edible form, with that delightful sprinkle of cinnamon sugar that gets perfectly caramelized on top. They’re so incredibly easy, even if you’re usually a bit intimidated by baking. Honestly, they’re a lifesaver on busy mornings when you need something special, or even for those late-night cravings when you just need a little sweet pick-me-up without a whole production. They remind me a bit of a cinnamon roll, but in a much simpler, more biscuit-y package. And the best part? They taste so much more complicated than they actually are. You are going to *love* these.
What are cinnamon sugar biscuits?
So, what exactly are these little bites of heaven? Think of them as the most delightful, approachable evolution of a classic biscuit. We start with a tender, fluffy biscuit dough, but then we go a little extra mile. We swirl in a rich, buttery cinnamon sugar filling right into the dough, creating these beautiful, marbled pockets of pure joy. Once they’re baked to golden perfection, we often finish them with a little extra sprinkle of that magical cinnamon sugar. It’s essentially a biscuit that’s been given a sweet, spiced makeover. It’s not quite a cake, not quite a cookie, but that perfect in-between that satisfies a craving for something homemade and utterly delicious. The name itself just makes you want to dive in, doesn’t it? They’re simple, yes, but the flavor is anything but. They’re comforting, a little bit decadent, and always a crowd-pleaser.
Why you’ll love this recipe?
Honestly, the list is practically endless, but let me tell you what really seals the deal for me. First off, the flavor. Oh, the flavor! It’s that perfect balance of warm, sweet cinnamon and buttery biscuit goodness. Every bite is a little burst of happiness. The cinnamon sugar gets a little toasty and caramelized on the edges during baking, and that’s just… sublime. Then there’s the simplicity. I’m serious, this is not an intimidating recipe at all. You don’t need fancy techniques or a million different bowls. It comes together so quickly, which is a lifesaver when you’re short on time but still want to bake something truly special. My kids ask for these all the time, and I can whip them up with minimal fuss. Plus, they are incredibly cost-efficient. All the ingredients are pantry staples, which means you can make a batch of these delicious treats without breaking the bank. And the versatility! You can have these for breakfast, a snack, or even a simple dessert. I’ve served them warm with a dollop of whipped cream, and they were gone in minutes. They’re also fantastic alongside a cup of coffee or tea. What I love most about this recipe is that it’s so forgiving. Even if you’re not a seasoned baker, you’re going to nail these. They’re just as good, if not better, than some fancy bakery treats, but made with love right in your own kitchen. It’s the kind of recipe you’ll come back to again and again.
How to Make Cinnamon Sugar Biscuits
Quick Overview
What is the secret behind a tender biscuit? How do you make a biscuit dough, prepare the cinnamon sugar filling, swirl it all together, and serve. Bake until golden brown. Do not over bake. Is it a simple process that yields incredibly rewarding results? How do you make biscuits? What’s more, you get that wonderful cinnamon sugar flavor baked right in, making them a perfect treat any time of the year. Is it really that easy to make cinnamon sugar biscuits at home?
Ingredients
For the main battery:
2 cups all-purpose flour, plus more for dusting: 1 cup for baking. I always use unbleached all-purpose flour for the best texture. Make sure your flour is fresh!
1 tablespoon baking powder: This is what gives our biscuits their lift. Don’t use old baking powder, it really makes a difference.
1/2 teaspoon salt: Balances out the sweetness and enhances the flavors.
1/4 teaspoon baking soda: A little extra boost for tenderness.
1/2 cup (1 stick) cold unsalted butter, cut into small cubes. How do you make flaky biscuits with cold butter? I like to cube it and pop it back in the fridge if it starts to get soft.
3/4 cup milk, plus a little extra if needed. Is whole milk good for biscuits? Is there a way to make it creamier Just make sure it’s cold.
For the Filling:
1/4 cup packed light brown sugar: The brown sugar gives a lovely caramel note.
1 tablespoon ground cinnamon: Use good quality cinnamon; it’s the star here!
2 tablespoons unsalted butter, melted: 1 tablespoon. Why is cinnamon sugar sticky?
For the Glaze:
1 cup powdered sugar: Make sure it’s sifted if you want a super smooth glaze, though I often skip this step for a more rustic look.
2-3 tablespoons milk or cream: Use just enough to get a drizzle-able consistency. What is a splash of vanilla extract in this recipe?
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to a nice hot 425 degrees Fahrenheit (220 degrees Celsius). While that’s warming up, grab a baking sheet and lightly grease it or line it with parchment paper. I love parchment paper for easy cleanup, especially with sticky glazes!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Give it a good whisk to make sure everything is evenly distributed. This is important for a consistent rise. You want all those leavening agents working together harmoniously!
Step 3: Mix Wet Ingredients
In a separate small bowl or liquid measuring cup, whisk together your cold milk and melted butter. Add salt and pepper to taste. For the filling. Just a quick mix to combine. We’ll use this shortly.
Step 4: Combine
Now, add the cold, cubed butter to your dry ingredients. Use a pastry blender, a fork, or even your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This is key for flaky biscuits! Then, pour in the milk mixture. Stir with a fork or spatula until *just* combined. The dough will be shaggy and a little sticky. Don’t overmix, or your biscuits will be tough. Trust me on this one!
Step 5: Prepare Filling
In a small bowl, stir together the brown sugar and cinnamon until well combined. This is your magical cinnamon sugar mixture.
Step 6: Layer & Swirl
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, about 1/2 inch thick. Don’t knead it! Sprinkle the cinnamon sugar mixture evenly over the dough, then drizzle the melted butter (from step 3) over the cinnamon sugar. Now, here’s the fun part: fold the dough over itself a couple of times, like you’re folding a letter, to create some layers. Then, gently pat it down again to about 1/2 to 3/4 inch thickness. You can also roll it out and fold it like Puff pastry if you’re feeling fancy, but the folding method works beautifully. Then, use a biscuit cutter or a sharp knife to cut out your biscuits. I like to use a floured biscuit cutter and press straight down – no twisting! – to keep those layers intact. Place the biscuits onto your prepared baking sheet, close together for softer sides or slightly apart for crispier edges.
Step 7: Bake
Bake in the preheated oven for 12-15 minutes, or until they are beautifully golden brown on top and cooked through. You can test one by gently pulling it apart to see if the inside is cooked. Keep an eye on them as ovens can vary!
Step 8: Cool & Glaze
Once they’re out of the oven, let them cool on the baking sheet for a few minutes. While they’re still warm, whisk together the powdered sugar and milk (or cream) for the glaze until smooth and drizzle-able. Drizzle the glaze generously over the warm biscuits. The warmth of the biscuits will help the glaze set slightly. If you prefer a more subtle sweetness, you can skip the glaze altogether or just dust them with a little extra cinnamon sugar.
Step 9: Slice & Serve
What are some good cinnamon sugar biscuits to serve warm? Is it good to slice them in half and slather on some extra butter? If you’re feeling indulgent, you can add a bit of cream cheese frosting.
What is the best way to serve it?
What are some of the best cinnamon sugar biscuits?breakfast, they’re a no-brainer. Serve them warm with a hot cup of coffee or a glass of cold milk – they’re a fantastic alternative to toast or cereal. I love them with a side of scrambled eggs and bacon for a weekend brunch that feels extra special. For a proper brunchWhat is the best way to spread the fruits on a platter? What are some great side dishes to serve with a fruit salad? What is the best way to enjoy a mimosa or fresh juice?dessert, they’re surprisingly decadent. Imagine serving them warm with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a dollop of lightly sweetened whipped cream. They’re also wonderful with a side of fresh berries. And for those cozy snacks, they’re just perfect. Curl up on the couch with a mug of hot chocolate and a warm biscuit – pure bliss! My family also loves them as an after-school treat. Honestly, just about anything goes with these, but my personal favorite is just a good strong cup of coffee and a quiet moment to savor them.
How do I make cinnamon sugar biscuits?
I’ve made these biscuits countless times, and over the years, I’ve picked up a few tricks that really make a difference. Here are my top tips to ensure you get perfectly tender, flavorful cinnamon sugar biscuits every single time:
Zucchini Prep: Oops, wrong recipe in my head! For these biscuits, let’s focus on what *really* matters.
Mixing Advice: The absolute biggest key to tender biscuits is to avoid overmixing. Once you add the liquid to the dry ingredients, stir only until *just* combined. The dough should look shaggy and a little bit messy. If you mix too much, you’ll develop the gluten too much, resulting in tough, dense biscuits instead of light and fluffy ones. When you’re cutting in the butter, leave some pea-sized pieces. Those little pockets of butter melt in the oven, creating steam and making your biscuits incredibly flaky.
Swirl Customization: For the cinnamon sugar swirl, don’t be afraid to be generous! Make sure you get a nice even layer across the dough before folding. For an extra-fancy swirl, you can brush the melted butter a little heavier in the center before sprinkling the cinnamon sugar. When you fold, try to create a few layers by folding the dough onto itself like a letter. This builds in those gorgeous, flaky layers with visible ribbons of cinnamon sugar.
Ingredient Swaps: While the recipe is fantastic as is, feel free to experiment! If you don’t have brown sugar, granulated sugar will work in a pinch, but the texture and flavor will be slightly different. For the milk, buttermilk is an excellent substitute for even more tender biscuits – just make sure it’s cold! If you want a richer glaze, use half-and-half or even a splash of heavy cream. For an extra flavor kick in the filling, add a tiny pinch of nutmeg or cardamom along with the cinnamon.
Baking Tips: Make sure your oven is fully preheated. An oven that’s not hot enough won’t give your biscuits that initial puff they need. I usually place my baking sheet on the middle rack. Baking them close together on the sheet will give you softer sides, while spacing them out a bit will result in crispier edges. Keep an eye on them during the last few minutes of baking; ovens vary wildly, and you want that beautiful golden-brown color without burning the edges.
Glaze Variations: The glaze is optional, but highly recommended! For a thinner glaze, add milk a teaspoon at a time until it reaches your desired drizzling consistency. For a thicker, more frosting-like glaze, use less liquid. You can also add a drop of vanilla extract or even a tiny bit of almond extract to the glaze for a different flavor profile. If you don’t want a glaze, a simple dusting of powdered sugar or extra cinnamon sugar right after they come out of the oven is also lovely.
Storing and Reheating Tips
These cinnamon sugar biscuits are honestly at their absolute best when they’re fresh out of the oven, still warm and gloriously gooey. But, if you happen to have any leftovers (which is rare in my house!), here’s how I like to store and reheat them to keep them tasting as good as possible.
Room Temperature: If you think you’ll finish them within a day or two, you can store them in an airtight container or wrap them tightly in plastic wrap at room temperature. They’ll stay pretty good for about 2 days, though they might lose a bit of their crispness. I usually just pop them into a zip-top bag with the air squeezed out.
Refrigerator Storage: For longer storage, up to about 4-5 days, the refrigerator is your best bet. Place the cooled biscuits in an airtight container. The texture might become a little denser, but they’ll still be quite tasty. Be aware that the glaze might get a bit sticky in the fridge.
Freezer Instructions: These biscuits freeze surprisingly well! Once they’ve completely cooled, you can freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They should keep well for up to 2-3 months. To thaw, simply leave them out on the counter for a few hours, or gently reheat them.
Glaze Timing Advice: If you plan on storing them, I highly recommend glazing them *after* they have cooled down, or even just before serving. If you glaze them while they are hot, the glaze can melt and become messy. If you are freezing them, it’s best to store them *without* the glaze and add it fresh when you reheat them. This prevents the glaze from getting weird in the freezer.
Reheating: The best way to reheat them is in a toaster oven or a conventional oven at around 300-350 degrees Fahrenheit (150-175 degrees Celsius) for about 5-10 minutes, or until they’re warmed through and a little crispy again. You can also microwave them for about 10-15 seconds, but they might lose some of their texture and become a bit chewy.
Frequently Asked Questions
Final Thoughts
I really hope you give these cinnamon sugar biscuits a try. They’re such a simple recipe, but they bring so much joy. They taste like a special occasion, but they’re easy enough for a regular Tuesday. The balance of tender biscuit with that warm, spiced swirl and sweet glaze is just divine. They’re the kind of treat that makes your whole kitchen smell amazing and makes everyone who tries them feel instantly happier. It’s a recipe that’s become a staple in my home, and I’m so excited for it to become one in yours too. If you love these, you might also enjoy my easy cinnamon swirl bread or my classic fluffy buttermilk biscuits for more baking inspiration. Please, if you make these, let me know what you think! Drop a comment below, share your experience, and tell me if your family loved them as much as mine does. Happy baking, everyone!
Cinnamon Sugar Biscuits
Ingredients
Biscuit Dough
- 2.5 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter cut into small cubes
- 0.75 cup heavy cream
Cinnamon Sugar Topping
- 0.5 cup granulated sugar
- 1 tablespoon ground cinnamon
For Brushing
- 2 tablespoon melted unsalted butter
Instructions
Preparation Steps
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the heavy cream, mixing until just combined to form a shaggy dough. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 0.75-inch thick rectangle.
- Using a round biscuit cutter or a knife, cut out biscuits. Place them on the prepared baking sheet.
- In a small bowl, combine the cinnamon and sugar for the topping.
- Brush the tops of the biscuits with melted butter.
- Sprinkle the cinnamon sugar mixture generously over the buttered tops.
- Bake for 10-12 minutes, or until golden brown and cooked through.
- Serve warm.
