Cinnamon Sugar Biscuits

Cinnamon Sugar Biscuits add a deliciously sweet topping to soft buttermilk biscuits. A wonderful sweet treat for breakfast or a snack!

Cinnamon Sugar Biscuits in a metal basket lined with a white cloth

Despite the fact that I’m not even remotely a morning person, I love breakfast baking. I don’t do as much of it as I would like, but that’s just what makes it special. And we can’t talk breakfast baking without talking about biscuits.

For most purposes, a simple biscuit will more than suffice. But sometimes you want something a little different, and that’s where these Cinnamon Sugar Biscuits come into the picture.

overhead view of Cinnamon Sugar Biscuits in a towel-lined basket

The idea of these biscuits is a simple one. Take a buttermilk biscuit, give it a heavy sprinkling of cinnamon-sugar, and you’ve got a delicious and flavorful treat for your breakfast, brunch, or even just a snack. We are big, big fans of all things cinnamon here, so we absolutely adore these!

For the cinnamon-sugar topping, I really like using turbinado sugar. It’s a coarse, unrefined sugar that works so well here for its color and flavor. You can certainly use granulated sugar if you like, but go with turbinado sugar if you have it.

a split, buttered Cinnamon Sugar Biscuit on a red-rimmed plate with a basket of biscuits in the background

The end result is a batch of soft, sweet, cinnamon-y biscuits that turn ordinary biscuits into something remarkable. They’re a delicious departure from everyday biscuits, and one that I think you’ll enjoy making again and again. Serve these warm just as they are or with your favorite jam, butter, or even cream cheese.

Find more biscuit recipes in the Recipe Index.

More Cinnamon Breakfast Recipes

Yield: 12 biscuits

Cinnamon Sugar Biscuits

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

A good dose of cinnamon-sugar makes these soft biscuits an irresistible treat!

Cinnamon Sugar Biscuits in a metal basket lined with a white cloth

Ingredients

For the biscuits:

  • 2 cups (240g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into 1/2 inch cubes
  • 1 large egg
  • 1/2 cup (118ml) buttermilk

For the topping:

  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons turbinado sugar
  • 3/4 teaspoon ground cinnamon

Instructions

To make the biscuits:

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone liner.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter and cut into the flour mixture using a pastry blender, a fork, or your hands. Mix until the mixture resembles coarse meal.
  3. In a separate bowl, combine the egg and buttermilk. Add to the flour mixture. Mix just until combined and a dough forms.
  4. Transfer the dough to a floured surface. Gently knead the dough 7 or 8 times. Roll out the dough with a floured rolling pin to a 1/2-thick circle. Use a 2-inch biscuit cutter to cut out the biscuits. Gather the dough scraps, form into a 1/2-inch thick circle and continue cutting out biscuits.
  5. Place the biscuits 1 inch apart on the prepared pan.

To make the topping:

  1. Brush the tops and sides of the biscuits with melted butter.
  2. Combine the turbinado sugar and cinnamon in a small bowl. Sprinkle the mixture over the biscuits.
  3. Bake 10-12 minutes, or until golden brown. Place the pan on a wire rack, and cool 10 minutes before serving.

Notes

Recipe adapted from Bon Appetit.

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Recipe revised and updated June 2020.

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