Wonderfully simple glazed cinnamon biscuits. A “fake cinnamon roll” easy enough even for the most inexperienced cook using these simple step by step photo instructions.
I have never made a secret of my cinnamon roll addiction. Nor my allergy to real work. So these two things have clashed several times on this webs site and now they will again.
First, I made this up all by myself one day. I was hungry one Saturday morning and just did it. No recipe although I do know my drop biscuit recipe by heart. I just did it. It was really good. But I had no pictures and no research, I must have researched. After the research, I had discovered I had not “re-invented the wheel.” I wasn’t so smart after all.
So while my “inspiration” recipe is me, but Cinnamon Biscuits at food.com helped with some refinements. They added the sugar and cinnamon on top only, I mixed in and reserved the top for the glaze. I used butter; they used shortening (it was a 2004 recipe). I added an egg for more structure and a little more flour to take care of the egg. I use a baking sheet, so mine are a little flatter… more surface area for the glaze. I thought my 20 minutes cooking time was a bit long. Nope, right on. So really, it is my made up recipe.
Rating
Ok, a lower five but it’s a very nice fake cinnamon roll.
Lilly and Purple Puppy
Notes. The “cutting in” of the butter is what puts most people off from a recipe like this. If you want to “cheat” then melt the butter or use oil. It won’t be quite as “flaky” but really good.
Preheat oven to 425.
Mix dry ingredients of 2 1/4 cups flour, one tablespoon baking powder, one teaspoon salt, one teaspoon cinnamon, 1/2 cup sugar. Mix well. Cut in 1/4 cup butter. (see notes for cheat)
Add 3/4 cup milk, one egg, one teaspoon vanilla extract.
Mix until completely combined. Then roll into a log and cut into eight equal slices.
Spray a baking sheet with PAM. Place biscuits on baking sheet. Melt 1 tablespoon butter and brush tops.
Bake until golden brown. About 18-20 minutes.
While biscuits are baking, combine 1 cup of powder sugar, 1/4 teaspoon vanilla, and 1-2 tablespoons to make glaze the thickness you want.
Remove from oven and allow to cook for about 5 minutes before glazing.
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Glazed Cinnamon Biscuits
Ingredients
- 2 1/4 cup flour
- 1 tablespoon aluminum free baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 3/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
Glaze
- 1 cup powder sugar
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 425.
- Mix dry ingredients of 2 1/4 cups flour, one tablespoon baking powder, one teaspoon salt, one teaspoon cinnamon, 1/2 cup sugar. Mix well.
- Cut in 1/4 cup butter. (see notes for cheat)
- Add 3/4 cup milk, one egg, one teaspoon vanilla extract.
- Mix until completely combined. Then roll into a log and cut into eight equal slices.
- Spray a baking sheet with PAM. Place biscuits on baking sheet. Melt 1 tablespoon butter and brush tops.
- Bake until golden brown. About 18-20 minutes.
- While biscuits are baking combine one cup of powder sugar, 1/4 teaspoon vanilla, and 1-2 tablespoons to make glaze the thickness you want.
- Remove from oven and allow to cook for about 5 minutes before glazing.
Recipe Notes
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
nina
March 13, 2019 at 1:50 pmwe would make these cinnamon biscuits again needed more flour because unable to form log but modification is the key
DrDan
March 13, 2019 at 7:58 pmHi Nina,
Welcome to the blog.
The flour to fluid ratio can vary some when the flour is measured by volume (like we do in America) vs weight like Europe. If your flour is “fluffy” the you have less wt in a cup. This recipe is based on my drop biscuit recipe. Mostly, right on but sometimes it needs a bit more milk or flour.
Thank for the note and rating.
Dan