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My dad makes the world’s best cinnamon rolls.Luckily, he has taught me how to make them so I can enjoy his cinnamon rolls even when he is not around. They are fairly easy to make, but they do take some time. I was craving cinnamon rolls over the weekend, but wasn’t in the mood to spend all morning in the kitchen. Instead, I made Gooey Cinnamon Biscuits. These cinnamon layered biscuits taste similar to a gooey pull-apart cinnamon roll, but are super simple to make. Josh and I had these babies in and out of the oven in no time.
The biscuits are made with heavy cream instead of butter. We cut the biscuit dough into eight large squares and put four of the squares in an 8×8 pan.
Next, we sprinkled the dough with brown sugar, cinnamon, and cinnamon chips. We put the remaining squares on top of the filling and pressed the edges to seal the biscuits together. We topped the biscuits with more cinnamon chips and let them bake for about 15 minutes.
When the biscuits were slightly cooled, we drizzled a creamy glaze over the entire pan. The glaze seeped down into the biscuits adding a dose of extra sweetness to the biscuits. I cut the biscuits into squares and we sat down to indulge in our weekend breakfast treat.
I don’t think either of us said a word at the breakfast table. We were too busy devouring our Gooey Cinnamon Biscuits. The biscuit dough is rich, fluffy, and tender. The tunnel of cinnamon sugar goodness along with the sweet cream glaze takes these biscuits to a whole new level.
These satiny sweet biscuits melt in your mouth and will make you want seconds. I told myself I was only going to have one biscuit, but I couldn’t stay away from the pan. I kept going back to the pan for one more bite. By the end of the day I think my “one more bite” turned into three more biscuits. Oops! 🙂
If you are feeling lazy, but in the mood for a divine breakfast treat-you have to make these Gooey Cinnamon Biscuits. I love my dad’s cinnamon rolls, but when I am craving a cinnamon breakfast treat and don’t have enough time, this is my new “go to” recipe.These cinnamon biscuits are too easy to make. So easy that I am already thinking about making another pan. I might be in trouble with this recipe:)
Update-I’ve had a lot of questions about where to buy cinnamon chips. I buy Hershey’s Cinnamon Chips and I can usually find them at Dan’s Market and Fresh Market in Utah. If you can’t find them in a store near you, you can order them online here.
Christmas
Gooey Cinnamon Biscuits
Prep Time 15 minutes mins
Cook Time 14 minutes mins
Total Time 30 minutes mins
Servings 9 regular biscuits
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons dark brown sugar divided
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon divided
- 1/2 teaspoon salt
- 2 cups heavy cream divided
- 1/2 cup cinnamon chips divided
- 3/4 cup confectioner's sugar
- 1 teaspoon vanilla extract
Instructions
Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan and set aside.
In a large bowl, whisk together the flour, 1 tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon, and salt, breaking up any large clumps in the brown sugar. Pour in 1 ½ cups of the cream and mix just until combined. Dump the dough onto a lightly floured surface and pat into a long, thick rectangle. The dough will be firm, yet wet and sticky.
Slice the rectangle into 8 equally-sized squares. Lay four of the squares in the prepared baking pan. Sprinkle the remaining 2 tablespoons of brown sugar, ½ teaspoon cinnamon, and half of the cinnamon chips over each square. Place the remaining biscuit dough squares on top and lightly press the edges to seal. Top the biscuits with the remaining cinnamon chips.
Bake for 14 to 16 minutes, or until the biscuits are slightly golden brown on the outside and just cooked through. Remove from the oven and use a knife to spread and smear the hot cinnamon chips on top of the biscuits.
Whisk together the remaining ½ cup cream, confectioner's sugar, and vanilla extract. Lightly drizzle the biscuits with this glaze. Serve immediately.
Have you tried this recipe?
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If you like these Gooey Cinnamon Biscuits, you might also like:
Buttermilk Biscuit Cinnamon Rolls Recipe from Eating Out Loud
Quick and Easy Cinnamon Butter Buns from Baked Bree
Itty Bitty Cinnamon Roll Bites from Picky Palate
Buttermilk Drop Biscuits from Two Peas and Their Pod
FAQs
Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.
Are biscuits better made with butter or Crisco? ›
The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.
Why are my biscuits hard and not fluffy? ›
The biscuits will be hard and tough if you stir the dough too much. They will have a floury, uneven texture if you don't mix enough. Our Test Kitchen cracked the code: Stir the dough 15 times for the perfect consistency and texture.
What not to do when making biscuits? ›
So before you get ready to bake up you next batch, here are five mistakes you'll want to steer clear of.
- Starting with room-temperature ingredients. ...
- Using a stand mixer or hand mixer. ...
- Re-rolling the dough too many times. ...
- Taking biscuit-making way too seriously.
Self-rising flour is great for biscuits for a number of reasons: It's often made with soft (low protein) Southern wheat. Look for White Lily or Martha White flours. I haven't tried King Arthur self-rising flour but their products are usually excellent.
What is the king of biscuit? ›
Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.
Is buttermilk or milk better for biscuits? ›
Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.
Which liquid makes the best biscuits? ›
Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.
Why is buttermilk better for biscuits? ›
Buttermilk Biscuits vs. Cream Biscuits
Buttermilk is used in biscuit-making for its acid and fat content. Its acidity works with the leaveners to help the dough rise, producing a taller and fluffier biscuit. Buttermilk also adds a subtle tang. Cream biscuits are made with heavy cream.
What is the secret to high rising biscuits? ›
Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit. Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Why do my homemade biscuits taste like flour? ›
While over-handling your biscuit dough can make your baked goods turn out like hockey pucks, under-mixing it while you're still adding all of your ingredients can result in floury or grainy biscuits.
Why do you have to refrigerate biscuit dough before baking? ›
Even though you're super-careful not to overmix your dough, you're still going to develop its gluten somewhat; that's just the nature of mixing flour with liquid. But if you chill your pan of biscuits in the fridge before baking, not only will the gluten relax (yielding more tender biscuits), the butter will harden up.
Should I chill biscuit dough before baking? ›
Whenever you're working with buttery doughs like biscuits, pie crust, shortbread, and the like, you're constantly reminded to chill the dough frequently, as well as chill the dough before baking time.
How can I get my biscuits to rise higher? ›
Bake them close to each other.
Biscuits are an exception to this rule: Placing them close to one another on your baking sheet actually helps them push each other up, as they impede each other from spreading outward and instead puff up skywards.
What are the two most important steps in biscuit making? ›
The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.
What is the most important step in biscuit making? ›
Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.
What makes Southern biscuits so good? ›
Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. The not-so-secret ingredient they rely upon is soft wheat flour.
