Flaky, buttery biscuits with cinnamon and sugar folded into the layers. This Easy Cinnamon Biscuits Recipe will quickly become a new family favorite! Serve with honey, butter and a little jam for a delicious breakfast biscuit.
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There are just those mornings when you want a delicious breakfast, but with minimal effort and not much clean up. I was craving something sweet to make for breakfast one morning but didn’t have the time to make cinnamon rolls. Of course they require the extra time for the dough to rise and I was too impatient. However, what about a flaky biscuit with a little butter and cinnamon sugar folded into the layers? This sounds like a great compromise, right? I suppose you could even add a vanilla glaze to these but my hubby liked them with a little honey and jam! All this girl needed was a great cup of coffee to go with my warm biscuit!
ingredients needed for easy cinnamon biscuits recipe
The ingredients for cinnamon biscuit recipe are pretty much the same for a plain biscuit. I always use all purpose flour for biscuits. Also make sure your baking soda and baking powder are fresh to give you the best results for leavening.
Notice in the ingredients I did not use buttermilk. Check out the substitutions in the notes section
The only difference in this recipe from traditional savory biscuits is the cinnamon and sugar. This small change is a fun twist on a breakfast classic.
How to make Easy cinnamon biscuits recipe
Making biscuits was a little intimidating the first time but once you understand a few of the basics it is actually very easy.
Here’s the most important thing to remember when making biscuits, your butter must stay cold. I even like to keep my milk in the refrigerator until I’m ready to mix it into the recipe. I know this is different from most baked goods that require ingredients to come to room temperature first. All that cold butter is going to give you those delicious flaky layers!
First cut the 8 tablespoons of butter for the biscuits into small cubes and place it in the freezer while getting everything else ready.
If making your own buttermilk add the tablespoon of vinegar so it can begin to curdle. Place cup of milk back in the refrigerator so it stays cold until you need it.
In a large bowl combine flour, baking powder, baking soda and salt. In another small bowl mix together the cinnamon and sugar and set aside.
Add the cold butter to the dry ingredients and cut in the butter using a pastry cutter or pastry blender. It is a kitchen utensil with metal strips connected to a handle that are used to work butter into flour. If you do not have a pastry cutter try one of these substitutes.
Once the butter is worked in the flour mixture will have a texture where you can see the little pieces of butter coated with flour.
Now it is time to add the milk and use a spatula to bring this somewhat together in the bowl. Do not worry about completely making this dough come together. It will be clumpy and a little sticky.
Have a clean counter top to work on. Lightly dust it with a little extra flour and flour your hands. Turn dough onto the floured surface. Press the dough together with your hands and fold it over onto its self. This folding technique is what makes those flaky layers we want in our biscuit that you won’t get in drop biscuits.
Remember we are working quickly so the heat from our hands does not warm up the butter. Once the dough is together (which should only take a minute), it is time to fold in a layer of cinnamon sugar. Press the biscuit dough into a rectangle shape, sprinkle with cinnamon sugar and fold the dough over pressing into a rectangle shape again and repeating the process. Once you have the two layers of cinnamon, fold the dough once again and form the rectangle for the biscuits to be cut from.
This rectangle does not have to be perfect. Just make sure it is about a half inch thick. Use a biscuit cutter and press into the dough to make your biscuits. Depending on the size of the biscuit cutter their should be enough for 5-6 biscuits. I’ll make little cinnamon bites with the leftover pieces of dough.
I never grease cookie sheets for biscuits. Parchment paper works perfectly and there is never any clean up required.
Place biscuits onto a baking sheet lined with parchment paper. Bake in a preheated oven for about 12 minutes. Biscuits will be a beautiful golden brown color and will rise showing its layers.
Once the biscuits come out of the oven, brush with a tablespoon of melted butter and sprinkle with a little cinnamon sugar.
Can homemade biscuits be made without buttermilk?
I rarely have buttermilk on hand. It’s one of those ingredients I do not use often, however I know it is important in many baked goods. Unlike regular milk, buttermilk is acidic. It works with the leavening agents- either baking soda or baking powder to help with rising and producing a tender texture.
Can we achieve flaky biscuits without buttermilk? Yes, because we will make our own homemade buttermilk. If you wake up one morning and have a craving for delicious buttery biscuits and realize you do not have this key ingredient you can make your own by adding either a tablespoon of white vinegar or lemon juice to the milk and allow it to curdle while prepping your other ingredients. The process only takes 5 minutes.
This step is important and you won’t get the same results from just regular milk. So please take the time to make your own buttermilk! I have made this biscuit recipe so many times with real buttermilk or my own homemade buttermilk with skim milk, low-fat milk and whole milk. Anything you have on hand will work.
can biscuit dough be made ahead of time?
Yes, you can make biscuit dough ahead of time. If I’m prepping a brunch for several guests during the holidays I will make the biscuits early before my guests arrive. I make the dough and cut the rounds out lining them up on a baking sheet, cover with plastic wrap and place them in the refrigerator. Remember it is important that the butter in the biscuits stays cold. The cold butter makes those wonderful flaky layers we love!
Can I freeze biscuit dough?
Yes, I have made cinnamon sugar biscuits ahead of time and froze them to bake at a later time. To freeze line the biscuits up on a parchment lined baking sheet that will fit inside your freezer. Place the tray in the freezer for several hours. Once the dough is frozen place each biscuit into a freezer bag. Now you can remove just the amount needed to bake. The dough will last in the freezer for 1-2 months.
Can I reheat biscuits?
Warm biscuits are best straight from the oven, but if you do need to reheat leftover biscuits the best way is in the oven. Heat oven to 400 degrees and place the biscuits in for 3-4 minutes.
Looking for other delicious breakfast recipes? Try these!
If you try this Easy Cinnamon Biscuits Recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
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My Favorite Kitchen Tools!
Easy Cinnamon Biscuits Recipe
- pastry blender
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 9 tablespoons unsalted butter, divided
- 3/4 cup buttermilk* see note
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 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.