Cinnamon Sugar Biscuits

Three cinnamon biscuits topped with cream cheese frosting sit on top of each other on a plate on a pink surface

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.

Prep Time 20

Cook Time 17

Freeze Time: 10

Total Time 47

Servings biscuits

Calories 266kcal

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

US Customary - Metric

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

How to freeze: 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.

How to bake from frozen: Preheat the oven, as specified above. Place the frozen biscuits on a parchment-lined sheet pan. Bake for 17-20 minutes, or until golden brown. They will take a little longer to bake than the fresh biscuits, but not so much longer that it will make a huge difference.

How to store leftovers: When the biscuits are completely cool, transfer to a plate and wrap in plastic wrap. 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.

Nutrition