Easy Cinnamon Biscuits Recipes

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.

EASY CINNAMON BISCUITS RECIPE

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Prepare all ingredients. Cut 8 tablespoons of butter into small pieces and place in freeze while measuring dry ingredients. If using milk and vinegar to make buttermilk, let sit for 5 minutes while cutting in butter.
• Mix together flour, baking soda, baking powder and salt. Use a whisk to thoroughly incorporate all dry ingredients.
• Use a pastry blender to cut in 8 tablespoons of butter. Use a rocking motion to press into butter, working it into flour mixture.
• When butter is blended it will give the flour a texture, with flakes of butter throughout.
• Add in milk and stir with a spatula. Mixture will not completely come together.
• Sprinkle flour on a clean counter top. Pour dough onto countertop. With floured hands press dough together and work together by folding over and pressing together. Work quickly so the heat from your hands doesn't warm the butter.
• Once dough comes together form into rectangle about a 1/2 inch thick. Sprinkle with a spoonful of cinnamon sugar.
• Fold over, press together and form another rectangle. Sprinkle with another spoonful of cinnamon and fold over again. Flatten out into rectangle again.
• Use a biscuit cutter to cut dough into rounds. You should get 4-6 depending on the size of your cutter.
• Lay each round on parchment lined cookie sheet.
• Bake for 12 minutes until golden brown onto. Remove from oven and brush with remaining 1 tablespoon of melted butter. Sprinkle with more cinnamon sugar.
• Serve immediately with extra butter, honey or jam.

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.

QUICK CINNAMON BISCUITS

Steps:

• preheat oven to 400.
• in a small blwo, combine the brown sugar, cinnamon and nutmeg and set aside.
• in a large bowl, stir together the flour, brown sugar, baking powder and salt.
• add 1 1/2 cups of the cream and stir briskly till the dough forms a ball, about 1 minute.
• with your hands, fold the dough over a few times in the bowl, till all of the loose bits are incorporated and the dough is smooth.
• turn the dough out onto a lightly floured surface.
• lightly flour your hands and gently pat the dough into a 1/2 inch thick rectangle about 9x13 inches.
• brush the surface of the dough with the remaining T of cream.
• sprinkle evenly with teh cinnamon sugar mix.
• starting from the long side, roll the dough into a cylinder.
• slice into 9 equal rounds. Place the biscuit rounds, cut side down, in an unoiled 8-inch square baking dish or a pie plate.
• bake for about 30 minutes, till biscuits are lightly browned.
• while the biscuits bake, prepare the icing.
• Mix together the confectioner's sugar and milk or cream till smooth.
• when you remove the biscuits from the oven, immediately drizzle with icing.
• 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.

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.