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Glazed Cinnamon Biscuits

Categories: Biscuits & Scones

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This recipe takes your basic baking powder biscuit and turns it into a delicious, gooey cinnamon roll.


  • 2 c. all-purpose flour
  • 2 tsp. ground cinnamon
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1/2 c. buttermilk
  • 1/4 c. light brown sugar packed
  • 2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 1/3 c. butter (2.66 oz.) chilled
  • 1 lg. eggs
  • Cinnamon Nut Filling
    • 1/2 c. light brown sugar packed
    • 3 tbsp. butter (cold and cut into small pieces)
    • 1 tsp. ground cinnamon
    • 1/2 c. pecans (finely chopped)
    • 1 tbsp. honey
  • Glaze for Cinnamon Biscuits
    • 1/2 c. powdered sugar
    • 1 1/2-3 tsp. milk
    • 1/8 almond extract


Preheat oven to 400 F. Grease muffin tin.

Blend brown sugar, pecans, butter, honey and cinnamon in a medium bowl.

Combine flour, brown sugar, Clabber Girl Baking Powder, cinnamon, salt and baking soda in large bowl. Using pastry blender cut butter into flour mixture until coarse crumbs form. Beat together buttermilk and egg. Make well in center of dry ingredients; pour buttermilk mixture into well; stir together until dough begins to form ball. Turn dough out onto floured surface; knead 5 times or until no longer sticky. Pat dough out or lightly roll into 12x8 inch rectangle. Dot dough with filling. Beginning from long side, roll dough into log. Cut into twelve 1-inch slices.

In greased muffin tin put each slice cut side up. Bake for 15 minutes or until tops are golden brown.
Remove pan to wire rack and cool biscuits in pan 5 minutes.
Remove biscuits to wire rack and cool slightly.
Drizzle glaze over top of biscuits.