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Cinnamon biscuits recipe

Cinnamon biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies

Nice moist cinnamon biscuits with a sugary sweet taste.

1020 people made this

IngredientsServes: 48

  • 150g (5 oz) self-rising flour
  • 150g (5 oz) plain flour
  • 2 teaspoons ground cinnamon
  • 125g (4 ½ oz) butter
  • 100g (3 ¾ oz) sugar
  • 1 egg beaten

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Set oven at 160 degrees C (Gas Mark 3).
  2. Sift flours and cinnamon into a large bowl.
  3. In a separate bowl, mix butter and sugar until smooth. Add egg and mix well.
  4. Stir in the dry ingredients and mix into firm dough. Lift on to a lightly floured board, knead until smooth. Roll to 5mm thickness. Cut into shapes and place on a greased oven tray.
  5. Bake in the preheated oven until light golden colour, 10 to 15 minutes. Let cool and harden.

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Reviews & ratingsAverage global rating:(70)

Reviews in English (73)

Great recipe, my first ever attempt at biscuit baking. Tasted great, loved them, as did my partner.I added a little extra cinnamon and used 'half spoon' sugar and 'light' butter to make it a slightly healthier option... only to eat double the portions!!-19 Feb 2012

Altered ingredient amounts.Used 3 tsp of cinnamon rather than 2tsp.-11 Dec 2010

Used different ingredients.I used light brown muscovado sugar which gave a lovely rich taste.Dipping in chocolate is a great and tasty way to decorate these treats.-20 Nov 2009

More collections

Apple Cinnamon Biscuits With Vanilla Glaze

These biscuits are perfect for the fall season, but they're a welcome treat any time of year. Make them ahead of time and warm them in the microwave for an amazing breakfast treat, or surprise your holiday guests by serving them along with a special family brunch.

You can use the suggested Granny Smith apples or whatever kind you have on hand in these great-tasting apple cinnamon biscuits.

Feel free to add some crumbled bacon to the biscuits if you'd like.

  1. Preheat oven to 375 degrees.
  2. Open the biscuits and separate them. Leave them out at room temperature for 15 minutes to warm up.
  3. Place each biscuits side by side with the sides touching each other, then press and pinch together.
  4. Using a rolling pin, roll out the biscuits until flat and the dough is in the shape of a rectangle, it’s ok if the sides are uneven.
  5. Using a pastry brush, apply the 2 tablespoons of butter over the top of the entire piece of dough.
  6. Mix together the sugar and the cinnamon. Sprinkle over the buttered dough.
  7. Roll up, beginning from one of the short ends. Using a sharp knife, slice the dough into 1-inch pieces. Place rolls in an ungreased 9-inch oven safe dish.
  8. Bake for 18 to 20 minutes.
  1. Mix the confectioners’ sugar and milk until smooth. Drizzle over rolls while they are still hot.

by Crissy Page on January 12, 2017

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23 Comments on &ldquoEasy Biscuit Cinnamon Rolls&rdquo

These are very easy and delicious, plus they are even good as leftovers, which canned cinnamon rolls are not! I make these for my teenaged son as a treat. I use the Aldi’s jumbo biscuits ($.79) much cheaper and way better than the already canned cinnamon rolls. Thanks!

Can these be made the night before or even made and frozen?

Could you add diced apples to recipe!

I veganized recipe by using plant based milk and butter and used pumpkin spice as a sub for the cinnamon. Was really good!

These were so easy and fun to make and awesome. Thanks for much my son ate them all up! My husband and son fought over the last one! Delicious!

Super easy and delicious !! I also added walnuts (on half , for the wife) and a little extra cinnamon !!

I started baking at 14, now at 63 I do it to relax, being from my neighborhood it wasn’t cool for boy to bake, but as I got older the ladies like .y cookin’ and bakin’ especially my homemade apple crisp.

The ladies do love it when the man cooks. :)

My husband is only gets 1 day off and we were sitting here drinking coffee when he said he’d really like some cinnamon rolls! I knew I’d be able to find a quick easy recipe but wasn’t sure how good they’d be. Yours are delicious!! Thanks for sharing!

This recipe is perfect. Thank You.

My son liked them! Easy & quick, I like them too… much!! Lol! Thanks!!

I made these tonight with a small (5 biscuits) can and sort of eyeballed the ingredients from there. They were so easy and yummy! I did add a dribble of vanilla and teaspoon of sour cream to the icing and it was amazing. Also topped with the only nuts I had on hand – sliced almonds. Highly recommend! Thank you!

Can these be rolled up at night and baked the next morning?

Can these be made the night before?

Was a really easy recipe to follow! Turned out great. I used brown sugar instead of regular and added in a little more cinnamon. The recipe didn’t state how thick to make the dough when you rolled it out, so I just guessed and did 1/4 in rectangle. I also rolled it up starting on the long end instead of the short end for smalller rolls. Made 12 smaller rolls. So yummy and good, I didn’t even make frosting for them!

Made this. Super easy. I added raisins & pecans and added a little cinnamon to the glaze.

This is the easiest recipe. Simply delicious. I add pecans? love it.

They look delicious and easy to make. Can’t wait to try the cinnamon recipe.

My grandson loved these!! Thank you. :)

This looks real good like your many other delicious recipes that I made & loved, like you spinach cream cheese roll, & those delicious apple tarts to fir for. Thank you Crissy.

I would love to the the Cinnamon Rolls, it looks like a super easy recipe. Thanks for sharing :)

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Dear Crissy is a food + lifestyle magazine focusing on simple and delicious family recipes, beauty, lifestyle, parenting, and everyday wellness.

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Excellent. Try using a star shaped biscuit/cookie cutter and serve split with strawberries and/or raspberries and blue berries and whipped cream for a lovely July 4th shortcake! Leftover reheated biscuits are excellent with jam too!

Amazing flavor & texture - love these! I used the food processor to combine the dry ingredients & work in the butter, then mixed in the wet stuff in a bowl. Worked great, and wasn't too sticky to knead lightly. Chilled it for a few minutes before kneading/cutting. Lots of ingredients (4 cups flour seemed a lot to me too), but worth the effort! Froze most of them unbaked for later.

The dough was a little sticky, but these biscuits were worth the trouble. They had a nice flavor and were a little lighter in texture than most biscuits. I used 2 teaspoons of cinnamon (rather than the 1/2 teaspoon called for in the recipe).

I had the worst time with this recipe - the dough was so extremely sticky that it was a mess trying to do anything with it. In the end, I ended up just dropping 1/4 c. fulls of the dough onto the cookie sheets. I also sprinkled them with cinammon sugar, rather than just sugar. They taste great, but are a little unsightly!

I have made this several times in the past few months, for my biscuit-crazy roommates and non-Southern guests who aren't used to good biscuits. (It's almost embarassing above the Mason-Dixon line with this delicacy. What good is a French culinary background, really, if you can't make a good biscuit?) Using a cup and a half of buttermilk or soymilk instead of yoghurt yields excellent results, as does adding the sugar as the very last ingredient, in a second knead. (Here you have to be careful not to knead too much before you add it, though.) This way the sugar doesn't incorporate as much into the dough and when it bakes on the pan, the bottoms caramelize. It's a beautiful thing.

No - cake flour and self-rising flour are 2 different things (as are bread flour, all-purpose flour, etc.)

Is cake flour the same as self raising flour?

Thanks to the reviewer that clarified the "sugar" issue! These are great. but do yourself a favor and read the reviews first!

We love these biscuits! We serve them with mixed berries and a dollup of whipped cream. A great a dessert in the summer. I also use 2/3 cup of sugar.

I really liked these. I loved them in the heart shapes. It seemed weird to me that they required four cups of flour. I made them in the morning before work and I put 2/3 cup sugar in them instead of 1/8 (quite a difference) but it didnt seem to make any difference-they were still good. Of course they were delicious with butter on them (everything is -why IS that??) but would have been good without too. I think they could have been cinnamon-ier-I think next time I'll put more cinnamon in. Nevertheless these biscuits made me want to open my own bed and breakfast so that I could make them for my guests!

Tampa -- Thank you for your quick reply! I will try this over the weekend!

Easy Fried Cinnamon Sugar Biscuits

You won't be able to believe how delicious this biscuit recipe is - until you've tried it. Remember when mom used to make a recipe like these Easy Fried Cinnamon Sugar Biscuits? Now you can recreate her simple biscuit recipe with this one. Add icing for an even sweeter treat. Your kids will absolutely love this easy biscuit recipe, and they'll be begging you to make it over and over again. Easy biscuit recipes can be hard to come by, but these delicious biscuits are surprisingly quick and simple. It's impossible to get enough! Imagine the look on your family's face when they come into the kitchen and smell these sugar biscuits baking in the oven. They will be so surprised and so pleased, especially when they pop these easy fried desserts in their mouths and begin to shower you with compliments.


  • vegetable oil for frying
  • 1 8-biscuit tube refrigerated biscuits
  • 1 / 2 cup sugar
  • 2 tablespoons cinnamon
  • 1 cup powdered sugar
  • 1 / 4 cup milk

Love this recipe? Our free eCookbook will take you back to those enchanted summers where you could spend your allowance money on all sorts of treats: 10 Deep Fried Desserts: County Fair-Inspired Fried Desserts


In a heavy, deep and wide skillet or wok, heat enough oil to fill it to a depth of 3 inches.
Over medium-high heat, raise oil to a temperature of 350 degrees F on a deep fry thermometer.

While oil is heating, place sugar and cinnamon into a brown paper bag or a zip top plastic bag. Shake to mix.

Line a bake sheet with two layers of paper towel and set near the stove.

Remove biscuits from their tube and cut each into quarters. When oil is hot enough to sizzle and bubble when a piece of dough is dipped into it, very carefully lower about ten of the pieces into it. There should be enough room for them to move around in the oil – they will often turn themselves over after about 1 minute if not, manually turn them to fry all surfaces to a medium golden brown and cook the interior. Scoop from the oil with a slotted spoon onto the paper towel lined bake sheet. Repeat with the remaining pieces of dough.

When fried biscuits have drained, drop them into the bag with sugar and cinnamon and shake to coat. Remove to a serving platter.

Make the dip and glaze by combining the cream cheese, vanilla, and cinnamon in an electric mixer bowl. Whip on medium speed until smooth, then gradually add powdered sugar until smooth and thick. Drizzle in the milk until mixture reaches a pourable glaze consistency. Drizzle some over the biscuits and serve the remaining in a small bowl for dipping. Serve while biscuits are still slightly warm.

While you can eat a granola bar or something else that's super quick in the morning, why would you want to? Why would you deprive yourself of the joy that is breakfast? Indulge yourself when you wake up with a meal that is truly fit for a king:

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These were unbelievably delicious. My mom used to make them, but without the icing. Now I'll never be able to eat them without that icing!

These were surprisingly delicious! The icing really took them to the next level.

I liked these! They weren't too sweet but they definitely did the trick of kicking my sweet tooth.

These were amazing! There were soft and delicious. Much better than any munchkins doughnuts I've bought

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Candida Killing Cinnamon Cookies

Oh the dreaded Candida diet! If you’re in it, you may have a lot of questions, doubts, fears, etc… Let’s help get you through this!

For those of you who are new to our site, the three of us sisters suffered from candida for quite a few years and when we learned what it was and how to heal it, it led us down the path to natural sweeteners and ultimately, this blog. While we don’t follow the strict candida diet anymore, we do strive to live a healthy, balanced lifestyle. Whether candida is a problem for you or not, eating foods that are candida friendly is a great way to maintain a healthy, alkaline body. If you are following the candida diet, we have a big treat for you today! These candida cookies are a dessert that will keep your body alkaline and in candida-killing mode! While we don’t claim that the diet (or these cookies) will heal all ailments, we have found it to improve our own health. And while on the candida diet, we do claim these cookies to completely help your sanity!

One of the best things that can be done while on a candida cleanse is to increase raw vegetables, eggs and nuts. However, just living off of veggies for several weeks is no fun. For greater chance of success and staying devoted to the cleanse, delicious snacks and treats are in order! Let’s make some candida-friendly cookies!

These candida cookies are a great example of one treat we would eat when we followed the candida diet. You might be surprised that some of the items on the list are acceptable for the diet. You might also be surprised at how easy this recipe is. Don’t let that fool you, these cookies are candida diet perfection.

These cookies contain healthy fats, proteins and sugars that are all acceptable for the diet. The cinnamon enhances flavor, reduces inflammation and promotes good digestion. The xylitol sweetens these cookies while helping to kill the candida! Yes, xylitol is a fabulous lifesaver on this cleanse because it can help speed up your healing by killing off the candida! That’s a pretty sweet deal for a cookie. Please treat yourself, enjoy and get well!

Cinnamon Raisin Biscuits

Perfect for breakfast. Perfect for brunch. Perfect anytime! What could be nicer than a biscuit with a touch of sweetness?


  • 3 cups All-purpose Flour
  • ½ cups Sugar, Granulated
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Ground Cinnamon
  • ¼ teaspoons Table Salt
  • ½ cups Vegetable Shortening
  • ⅔ cups Raisins
  • 1 cup Buttermilk
  • _____
  • 2 cups Powdered Sugar
  • 4 Tablespoons Milk
  • 2 teaspoons Vegetable Oil
  • 1 teaspoon Cinnamon


In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Cut in vegetable shortening using a pastry blender or a fork until mixture is crumbly. Stir in raisins and buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead 3 or 4 times. Roll dough to about ¾ inch thickness and cut with a 3-inch biscuit cutter or a mini biscuit cutter. Place on a parchment paper-lined baking sheet. Make sure not to twist the biscuits as you cut them. Just push down and then lift the biscuit up.

Bake for about 12 minutes for 3-inch biscuits and for about 6-8 minutes for mini biscuits.

Now for the glaze. Combine powdered sugar, milk, vegetable oil and cinnamon in a small bowl. Stir until completely mixed. Drizzle over hot biscuits or dip the tops of the biscuits in the glaze. I like to double dip mine for a nice thick glaze on top!

Cook’s notes: I found that these were tastiest when served warm. The glaze does harden up to a nice finish when it cools. Just pop these in the microwave for about 5 seconds to warm them up and serve!

Dog Cinnamon Roll Recipe – Homemade Cinnamon Bun Dog Biscuits

These Cinnamon Dog Treats are the ‘bun’ (or is that bomb?, my pups don’t think they bomb that’s for sure). Mine even watch me while I make these, almost like they’re supervising….. hmm…gotta get it right Momma…lol.


  • 2 cups (500 mL) whole wheat flour
  • 1 tsp. (5 mL) baking powder
  • 1/4 tsp. (2 mL) salt
  • 1/2 cup (125 mL) water or milk
  • 1/4 cup (60 mL) canola oil
  • 1 large egg
  • 2 Tbsp. (30 mL) honey
  • 1 tsp. (5 mL) cinnamon
  • 1/4 cup (60 mL) finely chopped walnuts or pecans (optional)

Cream cheese drizzle (optional):


  1. Preheat oven to 350°F.
  2. In a large bowl, combine flour, baking powder, and salt. In a small bowl stir together water, oil, and egg. Add to the dry ingredients and stir just until you have a soft dough.
  3. On a lightly floured surface, roll or pat the dough into a rectangle that measures roughly 8×14-inch. Drizzle with honey and sprinkle with cinnamon and nuts, if using. Starting from a long edge, roll up jelly-roll style and pinch the edge to seal. Using a sharp serrated knife or (even better) dental floss, slice half an inch thick and place slices cut side down on a cookie sheet that has been sprayed with nonstick spray.
  4. Bake for about 15 minutes, until springy to the touch. Wait until they have cooled completely before you spread them with cream cheese.
  5. Makes about 2 dozen biscuits. Store extra in a tightly covered container and freeze. If they are frosted, store the container in the fridge.


But one strange morning, I woke up, craving to get into the kitchen right away to cook. And when the mood strikes, what can you do but succomb? I was really craving cinnamon rolls, but hadn’t planned ahead. I didn’t want to have breakfast around lunch time! So cinnamon biscuits it was.

Honestly, I had no idea how these were going to turn out. In fact, I didn’t even plan on blogging them – they were just a spur of the moment recipe, but I could tell when they came out of the oven that they were going to be good. And I was so right.

I honestly think that if I wouldn’t have told my husband that these are biscuits and not cinnamon rolls, he wouldn’t have known. They really do have a texture similar to cinnamon rolls, but no yeast, no raising, no wait. And before he tried his first biscuit, my husband asked if there was a frosting or anything that went on top. I told him no, that it didn’t need one, and he almost didn’t believe me. And then he proceeded to eat 3 of these. Yeah, we liked them that much!

And if you read the recipe, you might find it weird to pour milk over the finished biscuits. I had read about this method awhile back, and had wanted to try it. I think that might be the secret to the success of these biscuits. Seriously – so good!!

Next time you are craving cinnamon rolls but don’t have the time to make them, these Cinnamon Biscuits will surprise you and satisfy you!

Or check out these biscuits from around the web:
Skillet Snickerdoodle Biscuits from Spicy Southern Kitchen
Strawberry Blueberry Buttermilk Biscuits from Syrup & Biscuits
Crispy Cinnamon Sugar Biscuit Bites from The Cookie Rookie

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Recipe: Callie’s Hot Little Biscuit cinnamon biscuits

Some persnickety friends and I met recently for an early breakfast at Callie's Hot Little Biscuits in the Virginia-Highland area. To our delight, we found the biscuits to be absolutely, melt in your mouth, delicious! I especially liked the filling for the cinnamon biscuit. It was buttery and not too sweet. Is it possible to get their recipe for the cinnamon filling? — Deborah Moses, Decatur

Callie’s Hot Little Biscuits opened an outpost in Atlanta’s Virginia-Highland neighborhood and there was a line out the door immediately. The biscuits are tall, fluffy and delicious with a buttermilk tang and plenty of dairy goodness from the butter and cream cheese in the dough.

They were willing to share the recipe for those delicious biscuits as well as their cinnamon butter. Less sweet than the cinnamon fillings and icing that go onto cinnamon rolls, it will be a nice change from butter and honey for a holiday breakfast.


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