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glazed cinnamon drop biscuits

(3 ratings)
Blue Ribbon Recipe by
Paula Collier
Taylorville, IL

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.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 -14 biscuits
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For glazed cinnamon drop biscuits

  • 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

Test Kitchen Tips
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.
  • Combining sugar, butter, and cinnamon to make the cinnamon butter topping.
    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).
  • Cinnamon butter in a resealable bag ready to be broken into crumbles.
    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!
  • Combining ingredients for cinnamon biscuits.
    In a large bowl, add the baking mix, cinnamon, sugar, and egg to make the biscuit mixture. Mix together.
  • Mixing cinnamon butter into batter.
    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.
  • Dropping heaping spoonfuls onto a baking sheet.
    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.
  • Baking until browned and slightly firm.
    Bake in a 400-degree oven for 12-15 minutes, until lightly browned and firm to touch in the center.
  • Preparing the glaze in a bowl.
    To make the glaze, combine the powdered sugar, vanilla extract, and milk until smooth.
  • Spooning the glaze over the biscuits.
    Let stand on cookie sheet about 10 minutes and spoon on the glaze.
  • A second coat of glaze added to the biscuit.
    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!