Cinnamon Biscuits are lightly sweetened buttermilk biscuits infused with cinnamon flavor and topped with a light crust of cinnamon and sugar. Delicious all on their own, but incredible with a smear of cinnamon honey butter, these are great for breakfast or as a complement to dinner. Be sure to also try my Texas Roadhouse Rolls with the same mouth-watering cinnamon honey butter!
Ingredients & Substitutions
Flour: All-purpose flour provides the structure and texture to the biscuits.
Leavening Agents: You will use both baking powder and baking soda in the biscuits.
Cinnamon: We can’t have cinnamon biscuits without cinnamon! Cinnamon is added to the biscuit dough as well as sprinkled on the top with granulated sugar.
Butter: Butter adds richness and flavor to the biscuits. The cold salted butter is cut into the flour, creating pockets of fat that, when baked, result in a flaky and tender texture.
Buttermilk: Adding buttermilk to the biscuit dough results in a tender biscuit with a slight tanginess. It also reacts with baking soda for a fluffy biscuit!
Honey Butter: Yes, the cinnamon biscuits are delicious on their own, but adding the honey butter on a warm biscuit adds to the flavor even more!
How To Store Cinnamon Biscuits
Although best served fresh, you can get these made a day ahead of time, too.
- Bake biscuits.
- Allow the biscuits to cool to room temperature.
- Wrap the biscuits tightly with aluminum foil. (Only use plastic wrap if the biscuits are completely cooled, trapping them in hot air could make the biscuits soggy.)
- Place the biscuits in the refrigerator until ready to use. (You can also leave them at room temperature if you prefer.)
- When ready to enjoy, warm them in the oven at the lowest temperature for up to 10 minutes.
- Serve with cinnamon honey butter.
Can I Freeze The Biscuits?
Yes, you can freeze the cinnamon biscuits. To freeze the biscuits, first, let them cool to room temperature. Then, wrap the cooled biscuits tightly with aluminum foil or plastic wrap. Store them in a freezer-safe storage bag. If they are wrapped tightly and air can’t get to them, they should remain fresh for a couple of months.
More Bread Recipes
Cinnamon Biscuits with Honey Butter
Ingredients
Cinnamon Biscuits
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon,
- ½ cup (1 stick / 113 g) cold salted butter, cubed
- 1 cup (245 g) buttermilk
Cinnamon Biscuit Topping
- 1 tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon
Honey Butter
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 2 tablespoons confectioners' sugar
- 2 tablespoons honey
- ½ teaspoon cinnamon
Instructions
Cinnamon Biscuits
- Preheat oven to 425°F and spray an 8-inch pie pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and cinnamon.
- Add the butter to the flour mixture. Using a pastry blender, cut the cold butter into smaller cubes, incorporating them into the flour mixture until it resembles coarse crumbs.
- Pour in buttermilk. Stir until a dough forms.
- Transfer the dough to a floured surface. Using your fingers, press dough down into a flat square about 1-inch thick. Using a round cutter (I used a 3-inch round), cut dough into rounds and transfer to the prepared cake pan. Bring together any leftover dough scraps and repeat. I was able to make 6 biscuits.
Cinnamon Biscuit Topping
- In a small bowl, combine sugar and cinnamon. Sprinkle over the biscuits. Bake for 18-20 minutes, or until golden. Let cool slightly in the pan before serving.
Honey Butter
- In a medium bowl, combine butter, confectioners' sugar, honey, and cinnamon. Serve with warm biscuits.
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
Biscuits baked in a milk liquid
simple but still looks yummy!