Cinnamon Biscuits: Super quick and easy, these are great for breakfast or dessert. It’s a sweet version of a savory biscuit recipe, that may be on your table a lot in the future.
Next to traditional cinnamon rolls that you can make in the air fryer (or even these Oreo Cinnamon Rolls) they’re a sweet treat that will win your heart.
Creative breakfast recipes are my jam (ha!) and some of my favorites that are just as easy as these cinnamon biscuits are this cinnamon roll casserole and these sheet pan cinnamon swirl pancakes.
Jump to:
Why You’ll Love These Cinnamon Biscuits
- It’s quick: Coming together in less than twenty minutes, these fluffy biscuits make for a wonderfully fast breakfast option.
- Make-ahead recipe: It would be simple enough to make a big batch of these cinnamon biscuits and then serve them throughout the week.
- They’re versatile: You can change up the original recipe with quite a few add-ins!
Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Flour – We used all-purpose flour for this recipe.
- Milk – We used 2% milk for this recipe but you could easily swap that out for your favorite milk option.
- Unsalted butter – make sure to use unsalted butter and not salted to get the right flavor in your biscuits.
See the recipe card below for the full list of ingredient amounts and instructions.
Substitutions
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Milk – if you have a dairy allergy, or you’re just dairy-free, feel free to swap in a milk alternative.
- Sugar – feel free to use any kind of sugar you’d like for this recipe (brown sugar would be a great option)!
Variations
- Add-ins – we recommend adding chopped pecans, raisins, or walnuts to the biscuits if you’re looking for an upgrade.
How to Make Easy Cinnamon Biscuits
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Measure Liquids. Measure out the milk and add the vanilla to the milk, stir to combine, and set aside (Image 1).
STEP 2. Combine Cinnamon and Sugar. In a small bowl, add the sugar and cinnamon, stir to combine, and set aside (Image 2).
STEP 3. Start Adding Dry Ingredients to the Food Processor. Add the flour, baking powder, cream of tartar, salt, and 1 tablespoon of sugar to the bowl of your food processor. Pulse 3-4 times to mix everything together (Image 1).
STEP 4. Add Butter. Add the cold cubed butter to the food processor with the flour mixture and pulse until the biscuit dough resembles coarse crumbs, about 6 times (Image 1).
Tip: Take butter directly out of the fridge for this step. Do not let butter warm up to room temperature!
STEP 5. Add in the Milk and Vanilla. Slowly add the milk/vanilla mixture to the flour mixture. Pulsing to combine the ingredients making sure not to over-mix the dough (Image 2).
STEP 6. Check Dough. Dough should now be crumbly and ready to press together (Image 2).
STEP 7. Add to a Floured Surface. Once the dough has just come together but you still see some crumbs not attached, turn the dough out onto a lightly floured surface (Image 2).
STEP 8. Roll Out the Dough. Bring the dough together and roll out the dough so it's about 1 inch thick. Sprinkle a small portion of the cinnamon sugar over the top of the dough (Image 2).
STEP 8-12. Fold the Dough. Fold the dough into thirds making sure to sprinkle more cinnamon sugar over the area that doesn't have any cinnamon sugar on it (Image 3).
STEP 13-14. Roll Out Again and Cut Out Biscuits. Roll the dough out to 1 inch thick again and sprinkle the remaining amount of cinnamon sugar over the top. Cut the dough into 2-inch biscuits with a biscuit cutter or pastry cutter (Image 4). When you run out of dough to cut into, gently bring the dough together and cut out a few more biscuits.
STEP 14. Place Cinnamon Biscuits on Sheet Pan and Bake. Place them on the prepared baking sheet (Image 4). Bake at 450 degrees F (or 232 degrees C) for 8 minutes or until the top is golden brown.
STEP 15-16. Make the Simple Glaze. While the biscuits are baking, add the powdered sugar and the remaining milk to a bowl. Stir to combine (Image 4).
STEP 17. Drizzle Icing. When the biscuits are done baking, drizzle the vanilla glaze icing over top and serve immediately.
Recipe FAQs
If your biscuits come out dry it might mean that you didn't add enough fat or liquid. Make sure that the dough is coming together and staying together when cutting the biscuits. If they're crumbling while you're shaping them, more milk is needed.
Adding cream of tartar to biscuits helps stabilize and enhance the structure of the dough. It also acts as an acid, reacting with baking soda to help the biscuits rise better and offer more flaky layers.
Biscuits made with butter tend to have a richer flavor and a slightly crumbly texture, while those made with Crisco or a similar vegetable shortening can yield a more tender and flaky result. The choice between butter and Crisco depends on personal preference.
A high-quality biscuit is characterized by a delicate balance of a tender, flaky interior and a golden, slightly crisp exterior. It should have a rich, buttery flavor, a light rise, and be seasoned just right, providing a yummy blend of texture and taste in every bite.
What to Serve with this Easy Cinnamon Biscuits Recipe
This recipe, while great on its own for breakfast, would be even better paired with this honey lime fruit salad or this fruit salad with Cool Whip!
Storage
Store any leftover cinnamon biscuits in an airtight container and store at room temperature for up to 3 days or in the fridge for 4 days.
If you store the leftovers in the fridge, before serving I recommend warming them in the microwave for 20-30 seconds.
More Easy Breakfast Recipes You’ll Love
Check out these yummy easy breakfast options similar to this cinnamon biscuits recipe for a delicious morning meal!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Cinnamon Biscuits
Equipment
- 1 Food Processor
Ingredients
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- ½ teaspoon Cream of Tartar
- ½ teaspoon Salt
- ½ cup Unsalted Butter cubed and cold
- ⅔ cup Milk
- 2 tablespoons Milk
- 1 teaspoon Vanilla
- ½ cup Sugar
- 1 tablespoon Cinnamon
- 1 cup Powdered Sugar
Instructions
- Preheat the oven to 450 degrees F (or 232 degrees C).
- Line a baking sheet with a piece of parchment paper and set aside.
- Measure out the milk and add the vanilla to the milk, stir to combine, and set aside.
- In a small bowl, add the sugar and cinnamon, stir to combine, and set aside.
- Add the flour, baking powder, cream of tartar, salt, and 1 tablespoon of sugar to the bowl of your food processor. Pulse 3-4 times to mix everything together.
- Add the cold cubed butter to the food processor and pulse until the mixture resembles coarse crumbs, about 6 times.
- Slowly add the milk/vanilla mixture to the flour mixture. Pulsing to combine the ingredients making sure not to over-mix the dough.
- Once the dough has just come together but you still see some crumbs not attached, turn the dough out onto a lightly floured surface.
- Bring the dough together and roll out the dough so it's about 1 inch thick. Sprinkle a small portion of the cinnamon sugar over the top of the dough.
- Fold the dough into thirds making sure to sprinkle more cinnamon sugar over the area that doesn't have any cinnamon sugar on it.
- Roll the dough out to 1 inch thick again and sprinkle the remaining amount of cinnamon sugar over the top.
- Cut the dough into 2-inch biscuits placing them on the prepared baking sheet.
- When you run out of dough to cut into, gently bring the dough together and cut out a few more biscuits.
- Bake at 450 degrees F (or 232 degrees C) for 8 minutes or until the top is golden brown.
- While the biscuits are baking, add the powdered sugar and the remaining milk to a bowl. Stir to combine.
- When the biscuits are done baking, drizzle the icing over top and serve immediately.
Notes
- Chopped pecans
- Raisins
- Walnuts
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Melissa Walker says
The 450F temp is too hot in my oven. The top cooked too fast and the less cooked layers couldn’t expand up. Pushed out on the sides and was a little underdone at 8 minutes. Still tasty, just wanted them to be more flakey. Reduced the temp to 425F and used buttermilk. Added a tablespoon of sugar to the dough. It gave me enough sweetness to skip the drizzle. Great for breakfast. They warm up well in the oven. Keeping this one.
Jessica says
Hi Melissa! I’m glad you were still happy with the result but wish the tops wouldn’t have burnt! I don’t suppose your oven rack was closer to the top than in the middle of the oven? Sometimes that can be the problem or sometimes ovens can vary and just get too hot, darn it. I make another biscuit recipe at 500 degrees and it always surprises me how the biscuits don’t burn at the high temp, haha. Thank you for sharing. I’ll give these another try since I have a different oven and see if anything needs adjusted on my end too. 🙂
Olivia says
This has officially become my new favorite thing to make for breakfast! They are super easy to make and so delicious!
Toni says
This is really something I’d enjoy any time of the day!! My kids loved it too! Thanks!