Glazed Cinnamon Drop Biscuits

Paula Collier


Fell in love with the double-glazed cinnamon drop biscuits at a famous restaurant. The biscuit was on a holiday breakfast platter. So yummy!

Blue Ribbon Recipe

These fluffy cinnamon biscuits are easy and delicious! Have them for breakfast, a snack, or even dessert. The little bits of cinnamon butter give these a burst of cinnamon flavor throughout the biscuit. The biscuit itself is not overly sweet so the glaze sweetens things up. Make sure to double glaze them... it really makes the biscuit. These remind us of a cinnamon roll, but without all the work.

Note: You will have a lot of cinnamon butter left to store in the fridge, so you'll be ready at any time to make more biscuits. Test Kitchen Avatar The Test Kitchen


★★★★★ 3 votes

12-14 biscuits
20 Min
15 Min



  • 3 c
  • 2 stick
    unsalted butter, room temp
  • 4 Tbsp

  • 2 2/3 c
    Jiffy or Bisquick baking mix with 2/3 cup of milk
  • 1 Tbsp
  • 2/3 c
  • 1

  • 3 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1/3 c
    milk or French vanilla liquid coffee creamer

How to Make Glazed Cinnamon Drop Biscuits


  1. First, make the cinnamon butter. It will have the consistency of wet sand (if not, add a bit more sugar). Put into a Ziploc bag and refrigerate until very firm (at least 2 hours).
  2. Break into clumps while in the bag to the size you prefer. I've found about M&M size is the best. There will be extra, so keep in the fridge for use next time!
  3. In a large bowl, add the baking mix, cinnamon, sugar, and egg to make the biscuit mixture. Mix together.
  4. Once smooth, add at least 4 heaping tablespoons of cinnamon butter crumbles on top of dough. Gently fold in as not to break up too many of the clumps. Some of the mix looks like sand and that's ok! Don't overmix.
  5. Drop heaping spoonfuls onto greased cookie sheet or baking stone. (I use tablespoons from my silverware drawer). Keep them about 2-3 inches apart...they should be a little bit bigger than golf ball size.
  6. Bake in a 400-degree oven for 12-15 minutes, until lightly browned and firm to touch in the center.
  7. To make the glaze, combine the powdered sugar, vanilla extract, and milk until smooth.
  8. Let stand on cookie sheet about 10 minutes and spoon on the glaze.
  9. Go back in another 5 minutes and add another bunch of glaze.
  10. I sometimes prefer to use cream cheese ready-made frosting from a can. Just put some into a Ziploc bag (like a decorating bag, snip off the corner) and drizzle on biscuits. Enjoy!

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