Cinnamon sugar biscuits

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Intensity Level: Easy (Level 1 of 5) – Beginner friendly, no stand mixer required
Yield: 10 biscuits

---

Why You’ll Love This Recipe

These Cinnamon Sugar Biscuits are the perfect marriage between a classic buttermilk biscuit and a warm, gooey cinnamon roll. They are flaky, tender, and packed with a sweet, spiced swirl in every bite. Unlike yeast-based cinnamon rolls, these come together in under 30 minutes with no rising time. Serve them for a quick breakfast, a holiday brunch, or as a side for your morning coffee.

---

Ingredients

For the Biscuits:

• 2 cups (240g) all-purpose flour (plus extra for dusting)

• 1 tablespoon baking powder

• 1 tablespoon granulated sugar

• 1/2 teaspoon fine sea salt

• 1/2 cup (113g) unsalted butter, very cold and cut into small cubes

• 3/4 cup (180ml) cold buttermilk (plus 2 tablespoons for brushing)

For the Cinnamon Sugar Filling:

• 1/4 cup (50g) packed light brown sugar

• 2 tablespoons granulated sugar

• 1 tablespoon ground cinnamon

• 2 tablespoons unsalted butter, melted

For the Glaze (Optional but Recommended):

• 1/2 cup (60g) powdered sugar

• 1–2 tablespoons milk or heavy cream

• 1/4 teaspoon vanilla extract

---

Instructions

Intensity Guide:

• Low intensity – Mixing dry ingredients, brushing with butter

• Medium intensity – Cutting butter into flour, rolling and folding dough

Step 1: Preheat & Prep (Low Intensity)

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a small bowl, combine the brown sugar, 2 tablespoons granulated sugar, and cinnamon for the filling. Set aside.

Step 2: Mix Dry Ingredients (Low Intensity)

In a large mixing bowl, whisk together the flour, baking powder, 1 tablespoon granulated sugar, and salt.

Step 3: Cut in the Butter (Medium Intensity)

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces. Do not overwork; the cold butter creates flaky layers.

Step 4: Add Buttermilk (Low Intensity)

Make a well in the center. Pour in the 3/4 cup cold buttermilk. Stir with a fork until a shaggy dough forms. If the dough is too dry, add 1 more tablespoon of buttermilk.

Step 5: The Folding Layers (Medium Intensity)

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1/2-inch thick. Brush the surface with the 2 tablespoons of melted butter. Sprinkle the cinnamon sugar mixture evenly over the top.

Fold the dough (this creates the swirl):

• Fold the top third down toward the center.

• Fold the bottom third up over the top (like a letter).

• Gently roll or pat back into a 1/2-inch thick rectangle.

• Repeat the fold one more time for extra flaky layers.

Step 6: Cut the Biscuits (Low Intensity)

Pat the final dough into a 3/4-inch thick rectangle. Use a 2.5-inch round cutter (do not twist the cutter — press straight down and pull up to ensure even rising). Place biscuits 1 inch apart on the prepared baking sheet. Gather scraps, re-roll gently, and cut remaining biscuits. Brush the tops with the reserved 2 tablespoons of buttermilk.

Step 7: Bake (Low Intensity – Waiting Time)

Bake for 10–12 minutes, until the biscuits are golden brown on top and the cinnamon sugar is bubbly around the edges.

Step 8: Glaze (Low Intensity)

While biscuits cool slightly on a wire rack, whisk powdered sugar, 1 tablespoon milk, and vanilla until smooth. Add more milk 1/2 teaspoon at a time for a thinner drizzle. Drizzle over warm biscuits.

---

Recipe Intensity Summary

Overall Intensity: Low to Medium – Great for beginner bakers. The only moderately intense parts are cutting butter into flour and the folding technique, but neither requires strength or experience.

---

Storage & Make-Ahead Tips

• Make ahead: Prepare the dough through Step 5, wrap tightly in plastic, and refrigerate overnight. Proceed with cutting and baking the next morning.

• Store baked biscuits: Keep in an airtight container at room temperature for up to 2 days.

• Reheat: Warm in a 300°F oven for 5 minutes to restore flakiness.

• Freeze unbaked: Cut biscuits, freeze solid on a tray, then transfer to a zip-top bag. Bake from frozen, adding 2–4 minutes to the bake time.

---

Nutrition Information

Per serving (1 biscuit without glaze)

With glaze: Add approximately 35 calories, 8g carbohydrates, and 7g sugar per biscuit.