Soft, buttery cinnamon biscuits made with flour, cinnamon, sugar, and topped with a dreamy cream cheese glaze. A cozy treat for any time.
I still remember the morning I made these cinnamon biscuits for the first time. It was one of those weirdly cold mornings—like, you wake up and can see your breath inside your own kitchen kind of cold. The kind where you shuffle to the coffee maker wearing mismatched socks and a hoodie from 2009 that definitely has a questionable stain on the sleeve.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Anyway. I wasn’t planning anything fancy. I just wanted something warm, sweet, and fast. I was staring at a tube of store-bought cinnamon rolls and thought, I could do better. Probably. And that’s when I remembered my biscuit recipe—quick, forgiving, no yeast required. Add a little cinnamon, make a quick glaze, and… magic happened.
Were they perfect? Nope. I eyeballed the sugar, forgot to soften the cream cheese, and somehow ended up with glaze on the dog. But they were warm, flaky, just sweet enough, and exactly what I needed. And honestly? I think they’ve become one of my comfort bakes ever since.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cinnamon Biscuits Recipe?
Alright, here’s the thing. These aren’t your average biscuits. They’re like if cinnamon toast and a Southern grandma’s biscuit had a baby. A soft, slightly sweet, golden-brown biscuit with just enough cinnamon to wrap you in a warm hug, and then boom—cream cheese glaze hits you like the perfect Netflix series you weren’t even looking for.
They’re easy. They’re quick. And they don’t ask for much—no rising, no yeast, no weird kitchen gadgets. Just basic stuff, mixed with a little love and a fair amount of cinnamon.
Also, I’ve had them for breakfast and dessert. Same day. No shame.
Ingredient Notes:
If your kitchen is even semi-stocked, chances are, you’ve got what you need to make these cinnamon biscuits. Let me walk you through the why behind each one, because we’re friends and I over-explain things when I’m excited.
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Flour: Just plain all-purpose. You don’t need anything fancy.
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Sugar: Adds a soft sweetness. These aren’t cupcakes, but they’re not savory either.
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Baking powder & baking soda: The lift team. Without them, you’re eating cinnamon hockey pucks.
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Salt: A little goes a long way. It balances everything out.
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Ground cinnamon: This is the star. If yours has been in the back of your spice drawer since 2017, maybe consider replacing it?
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Butter: Cold and cut into little bits. That’s how you get those gorgeous flaky layers.
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Milk: Brings the dough together. I used whole milk because that’s what I had. Honestly, any milk works in a pinch.
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Cream cheese + powdered sugar + vanilla: AKA the glaze that will have you licking the spoon and then pretending it didn’t happen.
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A splash of milk and a pinch of salt in the glaze: Trust me, it makes a difference.
How To Make Cinnamon Biscuits?
If you’re someone who burns toast or thinks flour explodes when it’s touched—don’t worry. This is a stress-free, low-judgment recipe. Just follow along. It’ll be okay. Promise.
Step 1: Oven and vibes.
Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil or whatever prevents sticking. Don’t skip this. Cleaning burnt glaze off a pan is not a vibe.
Step 2: Dry stuff meets butter.
In a mixing bowl (mixer or no mixer—either works), combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Cut in the butter until it’s crumbly. You’re looking for little flour-coated butter bits—kind of like when you crush crackers for soup. Not smooth, not sticky. Just crumbly.
Step 3: Add milk and panic slightly.
Add the milk and stir gently. Don’t overthink it. The dough will look rough and shaggy. That’s good! It’s not supposed to look like cake batter. If it looks weird, you’re probably doing it right.
Step 4: The folding magic.
Turn the dough out onto a floured surface and pat it into a rectangle. Doesn’t have to be exact. Fold it like a letter—short end over, then the other short end over that. Do this twice more. Why? It makes layers. And layers = buttery biscuit happiness.
Step 5: Cut ’em out.
Roll or pat the dough to about ½ inch thick. Use a biscuit cutter or a glass if you’re normal like me. Place them close together on the sheet—like they’re friends at a concert. That helps them rise tall.
Step 6: Bake, baby.
Pop them in the oven for about 13–15 minutes. They should look golden and smell like fall had a baby with a bakery.
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Step 7: Glaze time.
While they bake, mix the glaze. Just beat the cream cheese, softened butter, powdered sugar, vanilla, a pinch of salt, and a splash of milk until it’s smooth and swoon-worthy. Spread it on while the biscuits are warm so it melts into all the cracks and crevices.
Storage Options:
So… if you do have leftovers, first—how? Second—store them in an airtight container at room temp for a day or two. You can also refrigerate for up to 5 days, but warm them a bit before eating again. Cold biscuits are sad.
Oh, and if you want to freeze them? Go for it. Just don’t glaze first. Freeze them baked, unglazed. Reheat and THEN drizzle.
Variations and Substitutions:
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Add pecans or walnuts for crunch. Honestly… kinda genius.
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Swap cinnamon for pumpkin spice in the fall. Cozy overload, in a good way.
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Skip the glaze and brush with honey butter. Not a downgrade, just a different path.
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Add raisins? I did it once. Mixed feelings. But it was a vibe.
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Glaze with maple syrup instead of vanilla? DO IT.
What to Serve with Cinnamon Biscuits?
You could eat these solo—warm, sticky, straight off the tray—but here’s what I’ve paired them with:
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Coffee. Obviously.
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Crispy bacon. The sweet-salty contrast is elite.
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Whipped cream + fruit. A low-key dessert if you need to impress someone.
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Ice cream. Yes, I said it. Warm cinnamon biscuit + vanilla ice cream = speechless.
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More glaze. Always more glaze.
Frequently Asked Questions:
Can I make these ahead?
Yep! Make the dough the night before, cut them out, and store covered in the fridge. Bake fresh in the morning. It’s like surprising yourself with breakfast.
Do I need cream cheese?
Need is a strong word. But yes. Or substitute with mascarpone, Greek yogurt, or even a simple powdered sugar + milk drizzle if you’re out.
So there you go. Cinnamon Biscuits that are cozy, a little indulgent, and 100% something you can pull off without breaking a sweat. Try them. And if they turn out a little messy or the glaze is dripping down the sides—even better.
If you make them, tell me everything. Did you add pecans? Double the cinnamon? Eat three straight out of the oven? I need to know. Let’s talk biscuits.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cinnamon Biscuits
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup unsalted butter cold and cubed
- 3/4 cup milk
For the glaze:
- 1 3 oz package cream cheese, softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 teaspoon milk
Instructions
Preheat the Oven
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare the Dry Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Mix briefly on low speed to incorporate.
Cut in the Butter
- Add the cubed butter to the flour mixture. Toss lightly to coat, then mix on medium-low speed until the mixture resembles coarse cornmeal. The butter pieces should be no larger than small peas.
Add the Milk
- Pour in the milk and mix on low just until the dough is moistened and begins to come together. Do not overmix.
Knead and Fold the Dough
- Turn the dough out onto a lightly floured surface. Knead gently 3 to 4 times, adding additional flour if necessary to reduce sticking. Pat or press the dough into a rectangle approximately 9 x 5 inches and 3/4 inch thick. Lightly dust the surface with flour.
Layer for Flakiness
- Fold the dough into thirds, starting with one short end, as you would fold a letter. Repeat the pressing and folding process two more times, beginning each time by patting the dough into the same rectangular shape.
Shape and Cut the Biscuits
- After the final fold, pat the dough to 1/2 inch thickness. Using a 3-inch round biscuit cutter, cut out biscuits and place them side-by-side on the prepared baking sheet. Re-roll any scraps as needed.
Bake
- Bake for 13 to 15 minutes, or until the biscuits are golden brown and cooked through.
Prepare the Glaze
- While the biscuits are baking, in a medium bowl, beat together the softened cream cheese and butter until smooth. Add the confectioners’ sugar, vanilla extract, salt, and milk. Beat until fully combined and the glaze reaches a smooth, spreadable consistency.
Serve
- Spread the glaze over the warm biscuits before serving. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
How & why do these finished biscuits look like they were patted flat & then rolled up like a cinnamon roll. They have that swirled rolled up look when done baking?