Cinnamon Biscuits (4 ingredients)

That’s right! With just 4 ingredients and about 15 minutes you can have Cinnamon Breakfast Biscuits going in your oven! Video included.

These cinnamon biscuits are the perfect balance between getting breakfast on the table quickly and wanting that breakfast to be something special.

Seriously, what could be more outstanding than homemade bread for breakfast? When it smells like cinnamon, is topped with a sweet glaze and is quick and easy, you know you’ve hit a home run!

Ingredients and Substitutions

These biscuits are made with that age old two-ingredient combination that works so well. Just self-rising flour and heavy cream are the basis of Asiago and Black Pepper Biscuits as well as our Mexican Biscuits.

Beyond those basics you can add whatever you want for additional flavor. In this case, it’s just a tad of sugar and some cinnamon.

1. Self rising flour. We use it a lot and always have it on hand (because we love shortcuts). But, if you don’t have any, you can use the formula found in our Easy Buttermilk Biscuits.
2. Heavy Whipping Cream (also known as heavy cream).
3. Sugar – standard granulated white sugar
4. Cinnamon

For the simple glaze you’ll need some confectioners sugar and milk of some sort. You can use whole milk, 2%, 1% or even skim if that’s what you have.

How to make them

Y’all, this couldn’t be easier! It is, without a doubt, the easiest method for making homemade biscuits.

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• First, you’ll mix the dry ingredients. Stir the sugar and cinnamon into the flour.
• Next stir in the cream just until all the ingredients are moistened.
• Rub a little flour on your hands and pat it on the top of the dough and then form it into a loose ball.
• Put the ball of dough on a floured surface (we love this baking mat).
• Roll it out with a rolling pin until it’s ½ to ¾ inches thick.
• Cut with a biscuit cutter. Remember, you always cut straight down and back up. No twisting!
• Put your biscuits on a parchment paper lined baking pan and into the oven they go.

Measurements, temperatures and baking times are in the recipe card below.

Cook’s Tips and Tricks

Parchment paper makes for easy clean up as well as non-stick biscuits. We always use it.

A baking pan with sides is what we prefer for biscuit baking instead of a baking pan like a cookie sheet. The sides keep the outside biscuits from drying out and getting more done than the ones in the center.

Place your biscuits close together on the pan – almost touching each other.

With the biscuit cutter go straight down and back up. Twisting seals the sides and prevents the biscuits from rising properly.

The number of biscuits you get and the baking time will vary with the size of your biscuit cutter, as well as how thick you roll the dough. This recipe yields about 14 biscuits with a two inch cutter and they will take about 12-13 minutes to bake.

If you use a larger cutter you will get less biscuits, but they could take an additional 2-3 minutes to get done. Again, this will also vary with the thickness of your dough.

Storing biscuits

You can keep your biscuits covered tightly in the fridge for 4-5 days. We like to sit them out before warming to get the chill off. If you don’t have time for that they can be rewarmed from cold.

Preheat your oven to 400 degrees and heat them, uncovered, for 4-5 minutes from room temperature or 7-8 minutes if they’re cold. Keep a close eye on them so you can take them out as soon as they’re good and hot.

Biscuits can be frozen, tightly covered and kept for up to two months. Let them thaw before heating and then follow the above directions.

If you know you want to store some biscuits for later (fridge or freezer) you’ll get the best results by leaving the glaze off. It only takes a minute to stir up the glaze and put it on your freshly warmed biscuits.

More breakfast recipes to make