Cinnamon Biscuit Fans Recipes

CINNAMON BISCUIT FANS

Steps:

• Heat oven to 425°F. Grease 8 regular-size muffin cups. In large bowl, mix flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
• Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10-inch rectangle. Spread 3 tablespoons butter over rectangle. Mix 3 tablespoons granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10x2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
• Bake 16 to 18 minutes or until golden brown. Immediately remove from muffin cups to cooling rack.
• In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm.

CINNAMON BISCUITS

Steps:

• Combine flour, baking powder and salt; cut in shortening.
• Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
• Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
• Brush top with butter (I prefer to use soft butter rather than melted).
• Combine cinnamon and sugar; sprinkle evenly over dough.
• Sprinkle with chopped pecans (or other nuts or raisins) if desired.
• Roll up, starting on long side.
• Cut into 1/2 inch thick rounds.
• Place rounds, with sides just touching, in greased 9" round pan.
• Bake at 425°F for 18-20 minutes or until golden brown.
• Remove from oven and drizzle with glaze, serve warm.
• For glaze: Combine all ingredients and beat until smooth.

BISCUIT CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
• Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
• Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
• Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
• Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

CINNAMON BISCUITS

Steps:

• In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

CINNAMON BISCUIT FANS

Steps:

• 1. Heat oven to 425°. Grease 8 medium muffin cups, 2 1/2 x 1 1/4 inches.2. Cut 1/3 cup margarine into flour, 2 tablespoons sugar, the baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.3. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into rectangle, 12 x 10 inches. Spread 3 tablespoons margarine over rectangle. Mix 3 tablespoons sugar and the cinnamon sprinkle over rectangle. Cut rectangle crosswise into 6 strips, 10 x 2 inches. Stack strips cut crosswise into 8 pieces. Place cut sides up in muffin cups.4. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan. Drizzle Glaze over warm biscuits. Serve warm.GLAZEMix ingredients until smooth and thin enough to drizzle.1 BISCUIT: Calories 295 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 2mg Sodium 480mg Carbohydrates 41g (Dietary Fiber 0g) Protein 4g.

CINNAMON-SUGAR FAN BISCUITS

Steps:

• In a bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Roll or pat into a 12-in. x 10-in. rectangle. Spread with butter. Combine sugar and cinnamon; sprinkle over butter., Cut into five 2-in. strips; stack strips on top of each other. Cut into six 2-in. pieces; place cut side down in six greased muffin cups. Bake at 425° for 11-14 minutes or until golden brown. Remove from pan to wire racks. Serve warm.

CINNAMON BISCUIT "FANS"

Steps:

• Heat oven to 425ºF.
• Grease 8 medium muffin cups, 2 1/2 x 1 1/4 inches.
• Cut 1/3 cup butter into flour, 2 tablespoons sugar, the baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.
• Stir in just enough milk so dough leaves side of bowl and forms a ball.
• Turn dough onto lightly floured surface. Knead lightly 10 times.
• Roll into rectangle, 12x10 inches.
• Spread 3 tablespoons butter over rectangle.
• Mix 3 tablespoons sugar and the cinnamon; sprinkle over rectangle.
• Cut rectangle crosswise into 6 strips, 10x2 inches.
• Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
• Bake 16 to 18 minutes or until golden brown.
• Immediately remove from pan.
• Drizzle Powdered Sugar Glaze over warm biscuits. Serve warm.

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

CINNAMON BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a food processor, process cinnamon chips until coarsely ground. Remove 1/2 of the chips, and continue to process the remaining chips until finely ground.
• In a large bowl, whisk together baking mixes, 1 cup coarsely ground cinnamon chips, and raisins. Make a well in center, add buttermilk, and stir just until dough comes together.
• Turn dough out onto a lightly floured, flat surface. Knead gently for 1 minute. Flatten dough to a 8x10 inch rectangle. Brush with melted butter, and sprinkle with finely ground cinnamon chips. Starting from one long side, roll up the dough. Pinch seams and ends to seal. Slice roll crosswise into 8 equal slices, and arrange in a 9x13 ungreased baking pan.
• Bake 12 minutes, until lightly golden. In a separate bowl, stir confectioners' sugar, 1 tablespoon melted butter, and water until smooth. Drizzle glaze over hot biscuits.