Cinnamon Sugar Biscuits
From-scratch Cinnamon Sugar Biscuits are sinfully sweet, buttery and finished with cream cheese frosting. With a cinnamon-swirl running through them, these homemade sweet biscuits are a decadent treat for any occasion. Learn how to make them (and how to dress them up for Mardi Gras) here. Makes 8 biscuits.
Want to save this?
We'll email a link directly to you so you can come back to it later! Plus, you'll receive new recipes delivered to your inbox each week.
This post contains affiliate links.
A few months ago, I got the wild hair to make a king cake biscuit.
The thought process was this: what if I found a way to make a cheater king cake that wasn’t actually a king cake that had the flavors of a classic cinnamon-sugar king cake… with cream cheese frosting, the colorful sanding sugar and all?
Well, the idea has spun out into these Cinnamon Sugar Biscuits, which are a year-round phenom that are a nod to a classic Southern breakfast turned dessert.
Think of these beauties like a cinnamon roll meets a from-scratch butter biscuit. (But if you’re here for the Mardi Gras iteration of these, I’ve got instructions for that below, too.)
Why I love this recipe:
Y’all know I love a biscuit. This is an absolute twist on the classic.
These biscuits are buttery. They’re sweet. Plus, there is cinnamon-sugar running through the dough and adding more wonderful flavor to every bite.
Here are some more things I love about them:
- Familiar flavors. These biscuits have the same flavor profile as cinnamon rolls and that classic cinnamon king cake, but they’ve got the texture and butter content of a biscuit.
- Dress ‘em up. I added a drizzle of cream cheese frosting. If you’re making them for Mardi Gras, you can add some colorful sanding sugars. If you prefer them without the topping, do that!
- Serve for various occasions. From brunch at home to dessert to Fat Tuesday to just because, there are no shortage of occasions to bake these biscuits for.
Other biscuit recipes you may wanna try: Raspberry Shortcake Biscuits | Blueberry Biscuits | Honey Butter Biscuits / French Onion Biscuits / Irish Cream Biscuits / Chili Cheese Biscuits / Rosemary Drop Biscuits / Buttermilk Biscuits
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
- Glass bowls (open in new tab, nofollow link)
- Glass measuring cup
- Sharp knife or a biscuit cutter.
- Nonstick baking mat
- Sheet pan (open in new tab, nofollow link)
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the store to make this recipe:
- All-purpose flour — this serves as the base for our biscuit recipe. I keep unbleached AP flour in the house, but you can use the regular kind, too.
- Granulated sugar — this adds the sweetness to our biscuit dough and makes the swirl. While I’m sure you could use a different type of sugar, I have not tried it and do not recommend it.
- Kosher salt — a medium grain kosher salt is my favorite for a baked good like this.
- Baking powder — this is our leavener, and it will cause the biscuits to rise as they bake in the oven. Make sure yours is fresh, and also confirm that you’re not using baking soda because they’re different things.
- Unsalted butter — this is integral for making butter biscuits. You’ll need a full stick for the biscuits themselves and a little extra to brush ‘em with.
- Milk — this is the liquid that goes into our biscuit dough. I like to use whole milk because it yields the most flavor, but you could easily use a lower fat milk, too. You’ll need a little extra milk to brush on the tops.
- Cinnamon — we add this in with the sugar for the swirl that is mixed into the biscuit dough.
How to make Cinnamon Sugar Biscuits
Preheat the oven. Line a sheet pan with parchment paper or a nonstick baking mat. Pour a little extra milk into a small bowl. You’ll use this to brush the tops of the biscuits, and it will help them brown.
Combine the dry ingredients in a bowl. This includes the flour, sugar, baking powder and salt. Give ‘em a stir.
Grate the frozen butter directly into the flour mixture. A box grater or cheese grater is excellent for this. Mix with a rubber spatula or your hands to coat the butter in the flour mixture.
Pour in the milk, and stir until the dough begins to pull away from the sides of the bowl. Be careful not to overmix, as this will affect how tall the biscuits get!
It’s OK there to be some loose flour here. Don’t stir it too much — just until the mixture starts coming together.
IS THE MIXTURE TOO DRY?
Add additional milk to it incrementally. I suggest measuring in extra by the tablespoon because this ensures that the mixture doesn’t get too wet.
How to shape Biscuits
Flour a flat, clean surface in the kitchen. Flour your hands, too.
Turn the dough out onto the surface. Sprinkle the cinnamon sugar mixture on top of the dough before patting it into a 1.5” tall rectangle.
Fold the dough into thirds, bringing the short sides to meet in the middle like you would a tri-fold pamphlet or a letter. This is what is going to give the biscuits those gorgeous flaky layers.
Gently pat the dough into another 1.5” tall rectangle.
Cut into rounds with a biscuit cutter OR squares, as shown here, with a sharp knife.
Pro tip!
If using biscuit cutters, do not twist them as you cut into the dough. It will affect the rise!
Transfer to the prepared sheet pan, and transfer the biscuits to the freezer. Let them chill for 10 or so minutes. They can be here for longer, too.
Remove the biscuits from the freezer, and brush the tops with the extra milk.
Bake for 14-16 minutes in the preheated oven, or until golden brown.
Let cool slightly before adding cream cheese frosting, if desired, and enjoy warm!
how to store:
Let the biscuits cool before transferring to an airtight container. Store in the refrigerator for 2-3 days. Reheat in the toaster oven, microwave or enjoy cold.
Erin’s Easy Entertaining Tips
Sweet Cinnamon Biscuits are an excellent choice for entertaining. These sweet biscuits are truly something most people enjoy!
Since I chose to add a frosting drizzle to them, we served them as a dessert in my household. (You could add a scoop of vanilla ice cream to them, too, for some real decadence!) However, they are versatile and can be enjoyed for breakfast or brunch, too.
Here are a few tips and tricks to make it as easy as possible:
- Make the biscuit dough early. Follow the instructions up until the baking. Cut them, place them on a baking sheet and pop them into the freezer for a week in advance. Bake the biscuits straight from the freezer!
- Set out the toppings beforehand. Make sure to have softened salted butter or honey butter or even homemade jam. You could set out your frosting and let guests drizzle it on, if desired.
- Serve in a basket with a cute tea towel to keep them warm.
- Serve ‘em alongside brunch with your favorite brunch recipes, like fruit salad, baked bacon and mimosas! (Or have a mimosa bar for guests to enjoy!)
Frequently Asked Questions
Once the biscuit dough has been made and cut, place them on a parchment-lined sheet pan and transfer to the freezer. Freeze until solid, then transfer to a freezer-safe bag to store for up to 3 months.
When the biscuits are completely cool, transfer to a plate and wrap in plastic wrap. You may also put them in an airtight storage container. Refrigerate for 2-3 days. Toast in the oven or toaster oven to crisp up the exterior again if desired, or eat at room temperature.
Quick tips and tricks for making the best biscuits
- Have the right tools. This biscuit cutter is my favorite to use for biscuits if I want them to be round. If you don’t have one, use a drinking glass and a paring knife to cut out the biscuits. Do not twist as you are cutting the biscuits!
- Serve it with fun toppings. These biscuits are great for brunch and dessert. Add a drizzle of cream cheese frosting to finish them off (and make them Cinnamon Roll Biscuits.) You can add colorful sanding sugars to make them Mardi Gras Biscuits, too!
- Make the biscuits in advance and pop them into the freezer. Bake them straight from the freezer right before it’s time to enjoy them!
Here’s how you can make them…
Cinnamon Sugar Biscuits
EQUIPMENT
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter (frozen)
- ¾ cup milk
Filling
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter for brushing
Want to save this?
We’ll email a link directly to you so you can come back to it later! Plus, you’ll receive new recipes delivered to your inbox each week.
Instructions
- Preheat the oven to 425F. Line a sheet pan with parchment. Set aside.
- Measure the flour, granulated sugar, baking powder and salt in a bowl. Whisk to combine.
- Grate the full stick of frozen butter directly into the flour mixture with a box or cheese grater. Mix with a rubber spatula or your hands to coat the butter in the flour mixture.
- Pour in the milk, and stir gently until just combined. The dough should start to pull away from the sides of the bowl. Be careful not to stir it too much or the rise will be affected.
- Flour a flat surface or countertop. Flour your hands, too.
- Turn out the dough onto a floured countertop. Add some flour to the top of the dough, too.
- Pat the dough a 1.5″ tall rectangle, working quickly. Sprinkle the cinnamon-sugar mixture on top of the dough, then fold it into thirds, bringing the short sides to meet in the middle, like you would a tri-fold pamphlet or a letter.
- Gently pat the dough into another 1.5″ tall rectangle, and cut into squares with a sharp knife. You’ll have about 8, depending on the size you cut them into. (Ours were 1 ½” tall and 2 ½” wide.)
- Place on the prepared sheet pan. Transfer to the freezer for 10 minutes.
- Remove the biscuits from the freezer. Brush the tops with a little additional milk. Sprinkle them with the turbinado sugar to give them a crispy exterior.
- Bake in the preheated oven for 14-16 minutes or until golden brown in the preheated oven.
- Drizzle with cream cheese icing, and enjoy! You can also serve these without the icing and instead add softened butter, jams and more!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Before leaving a comment or rating, ask yourself: