Cinnamon Biscuits

Cinnamon Biscuits

These cinnamon biscuits are like a cross between a gooey cinnamon roll and a comforting breakfast biscuit. I’m not sure why I never tried to combine the two before, but trust me when I say that this idea is a good one. You get the warm, sugary goodness of a cinnamon roll, but in less than half the time. The biscuit is light and fluffy, the cinnamon filling is rich and gooey, and the cinnamon glaze on top makes this breakfast into something so good that it really should be called dessert. Mike absolutely loved these, and he didn’t even get to try any straight out of the oven. He ate one cold, and another one reheated and is definitely asking me to make them again. I, of course, ate one as soon as I finished photographing it and promptly declared it a new favorite breakfast treat.

Cinnamon Biscuits

Cinnamon Biscuits

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Cinnamon Biscuits

Yield: 8 biscuits


Cinnamon Filling:
6 Tbsp sugar
2 Tbsp ground cinnamon
4 tsp shortening
4 tsp corn syrup

2 cups all purpose flour
1 tablespoon dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups light or heavy cream

Cinnamon Glaze:
1 cup powdered sugar
½ teaspoons Cinnamon
2 teaspoons Corn Syrup
1 teaspoon Vanilla
Heavy Cream (Enough To Let Icing Reach Consistency Of Honey)


Heat the oven to 425°F. Grease an 8x8 pan and set aside.

For the cinnamon filling, combine the sugar, cinnamon, shortening and corn syrup with a fork until crumbly and evenly blended. Set aside.

For the cinnamon glaze, Mix the first 4 ingredients (powdered sugar, cinnamon, corn syrup, vanilla). Add heavy cream in small amounts at a time, stirring often, until icing reaches the consistency of honey. Set aside.

For the biscuits: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Pour in 1 1/2 cups cream and mix quickly, just until combined. Dump the dough out on the countertop and pat into a long, thick rectangle.

Slice the rectangle into 16 equally-sized squares. Lay half the squares in the prepared baking pan. Sprinkle the cinnamon mixture over each square. Cover with a second square of biscuit dough and lightly press the edges to seal. Repeat with each biscuit.

Bake for 14 to 16 minutes, or until the biscuits are barely golden on the outside and just cooked through. Remove from the oven and let cool slightly. Drizzle with cinnamon glaze and serve warm.

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25 Responses to “Cinnamon Biscuits”

  1. 1

    SnoWhite — August 22, 2011 @ 2:11 am

    Wow, Megan — these look like a winner. Love that they take less time and less hands-on work than cinnamon rolls. And, that baking dish… just stunning for them :)

  2. 2

    Carol — August 22, 2011 @ 3:14 am

    Looks delicious and a great breakfast for my grandchildren. I do have a couple of questions. How thick do you pat out the dough to make 16 squares that will be the right size for half of them to fit in the pan? And your pan appears to have 4 rolls, not 8 as the recipe describes. Could you clarify that?

  3. 3

    megan @ whatmegansmaking — August 22, 2011 @ 8:47 am

    Hi Carol – I actually cut the recipe in half and baked it in a smaller pan, which is why you see 4 instead of 8 squares. As far as how thick to pat the dough, I actually just kind of guessed based on the fact that half of the rectange had to fit in a single layer in my pan, if that makes any sense. This is a very forgiving recipe. :) Good luck, I hope you like them!

  4. 4

    Carolyn — August 22, 2011 @ 9:30 am

    Wow! These are amazing. All that gooey filling spilling out. Just brilliant!

  5. 5

    Alison @ Ingredients, Inc. — August 22, 2011 @ 12:33 pm

    These sound good Megan!

  6. 6

    Lauren at Keep It Sweet — August 22, 2011 @ 12:47 pm

    These look incredible, I may have to make them very soon!!

  7. 7

    Colean — August 22, 2011 @ 1:41 pm

    These look fantastic! Do you have any idea what you could replace corn syrup with (maybe coffee or orange juice?)? I can't wait to try these! 😀

  8. 8

    Kate@Diethood — August 22, 2011 @ 2:04 pm

    Holy mother of biscuits these sound IN-credible! I am going to dream about that filling!

  9. 9

    Sarah @ The Pajama Chef — August 22, 2011 @ 2:30 pm


  10. 10

    Erin — August 22, 2011 @ 3:05 pm

    This does sounds like a great idea! I really could go for one today, they look Fabulous!!

  11. 11

    Rachel @ Not Rachael Ray — August 22, 2011 @ 3:31 pm

    Definitely trying these! They look amazing Megan!

  12. 12

    DessertForTwo — August 22, 2011 @ 6:01 pm

    What a great idea! Much easier than a cinnamon roll!

  13. 13

    Cookin' Canuck — August 22, 2011 @ 6:21 pm

    I love the thought of cinnamon roll tastiness, but with less time and effort. These look wonderful!

  14. 14

    Kim of Mo'Betta — August 22, 2011 @ 11:20 pm

    My girls and I made almost this exact recipe this morning! They were delicious…can't go wrong with cream!

  15. 15

    Nutmeg Nanny — August 23, 2011 @ 2:23 am

    I'm pretty sure this is my new favorite food :) Love that cinnamon oozing out of the center…yum!

  16. 16

    marla — August 23, 2011 @ 5:13 am

    These would be perfect with a giant pot of coffee :)

  17. 17

    Miss @ Miss in the Kitchen — August 23, 2011 @ 5:22 am

    I love this, yumm!

  18. 18

    Angie — August 23, 2011 @ 1:46 pm

    Brilliant!! A cinnamon treat made quickly. All the ingredients are waiting for me in the kitchen….

  19. 19

    brandi — August 23, 2011 @ 2:22 pm

    these look so interesting with that filling!

  20. 20

    Feast on the Cheap — August 24, 2011 @ 10:55 pm

    Oh my goodness, drooling

  21. 21

    myfudo — August 28, 2011 @ 7:43 am

    I can scent the aromatic fragrance of this biscuit coming from the cinnamon.

  22. 22

    shelly (cookies and cups) — October 29, 2011 @ 12:50 pm

    These look awesome! I don’t know how I missed these :)

  23. 23

    Megan's Cookin' — November 2, 2011 @ 5:41 pm

    These look awesome! I gotta try them.

  24. 24

    Cinnamon Cream Biscuits « Bashfulbao — March 7, 2012 @ 7:56 am

    […] Adapted from What Megan’s Making […]

  25. 25

    » Cinnamon Cream Biscuits — August 15, 2012 @ 2:25 pm

    […] Adapted from What Megan’s Making […]

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