CINNAMON BISCUIT FANS
You'll be a definite fan of these sweet cinnamon dessert biscuits that are baked in a muffin pan.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Grease 8 regular-size muffin cups. In large bowl, mix flour, 2 tablespoons granulated sugar, the baking powder and salt. Cut in firm butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture particles resemble fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
- Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10-inch rectangle. Spread 3 tablespoons butter over rectangle. Mix 3 tablespoons granulated sugar and the cinnamon; sprinkle over rectangle. Cut rectangle crosswise into 6 (10x2-inch) strips. Stack strips; cut crosswise into 8 pieces. Place cut sides up in muffin cups.
- Bake 16 to 18 minutes or until golden brown. Immediately remove from muffin cups to cooling rack.
- In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm biscuits. Serve warm.
Nutrition Facts : Calories 295, Carbohydrate 41 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Biscuit, Sodium 420 mg
CINNAMON BISCUITS
These oven-fresh biscuits will disappear from your table as quickly as it took to prepare them! But you won't mind, because you can easily whip up another batch. Serve them with fried chicken, at breakfast or as a savory snack.
Provided by Taste of Home
Time 20m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
BISQUICK® CINNAMON ROLLS
The easiest recipe for making delicious Bisquick® cinnamon rolls.
Provided by taylortaylor1
Categories Bread Yeast Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a circular baking pan or line with parchment paper.
- Combine baking mix, milk, softened butter, and sugar in a bowl. Mix until a dough forms.
- Transfer dough to a surface floured with baking mix. Knead dough 10 times. Roll dough out using a lightly floured rolling pin until it is 1/4-inch thick.
- Combine sugar, melted butter, and cinnamon in a bowl and mix until dark brown. Spoon filling onto rolled dough, spreading evenly to all edges. Roll dough inward; cut ends off and cut spiral into 12 pieces.
- Place rolls into the prepared circular baking pan so that rolls touch.
- Bake in the preheated oven until golden, 11 to 15 minutes. Let cool for 1 minute before transferring to a plate to cool completely.
- While rolls are cooling, mix confectioners' sugar and milk together in a bowl until smooth. Spoon glaze over cooled cinnamon rolls.
Nutrition Facts : Calories 425 calories, Carbohydrate 71.2 g, Cholesterol 33.6 mg, Fat 15.9 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 8.8 g, Sodium 377.2 mg, Sugar 55.2 g
CINNAMON SUGAR BISCUITS
Melt in your mouth cinnamon biscuits. Delicious hot from the oven with a cup of coffee. Good for freezing. Flour amount is approximate, make sure not to add too much or they wont be as soft.
Provided by Mami J
Categories Breads
Time 32m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a large bowl mix the dry ingredients. With your fingers or two knives, mix in the shortening or butter until it resembles coarse meal. Add the buttermilk, mixing in a little at a time until it forms a sticky dough, Turn the dough out on a lightly floured surface and knead a few times, adding more flour as needed until the dough is smooth and no longer sticky.With a floured rolling pin roll into a 1/2 inch thickness. In a small bowl mix the sugar and cinnamon. Brush the dough with the butter and evenly spread the cinnamon sugar on top. Cut out the biscuits, using a round or square 2 inches cutter. Place on a lightly greased cookie sheet and bake for 12 minutes or until golden and puffed.
Nutrition Facts : Calories 334.6, Fat 11.3, SaturatedFat 3.6, Cholesterol 6.7, Sodium 755.7, Carbohydrate 52.4, Fiber 1.9, Sugar 15.3, Protein 6.3
CINNAMON BISCUITS
I had these for the first time at my sister-in-law's when I was staying with them as a teen. They are now a much loved tradition in my home too. Any time it snows, the kids beg me to make them. I've changed them just a bit by adding the nuts but they are good with or without them. For an Orange Cinnamon variation see recipe #112535.
Provided by Marg CaymanDesigns
Categories Breakfast
Time 43m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder and salt; cut in shortening.
- Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
- Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
- Brush top with butter (I prefer to use soft butter rather than melted).
- Combine cinnamon and sugar; sprinkle evenly over dough.
- Sprinkle with chopped pecans (or other nuts or raisins) if desired.
- Roll up, starting on long side.
- Cut into 1/2 inch thick rounds.
- Place rounds, with sides just touching, in greased 9" round pan.
- Bake at 425°F for 18-20 minutes or until golden brown.
- Remove from oven and drizzle with glaze, serve warm.
- For glaze: Combine all ingredients and beat until smooth.
CANNED CINNAMON BUTTER BISCUIT TWISTERS
Make and share this Canned Cinnamon Butter Biscuit Twisters recipe from Food.com.
Provided by BamaBelle30
Categories Breads
Time 20m
Yield 10 twists
Number Of Ingredients 4
Steps:
- Separate biscuits. Melt butter in saucepan. In bowl, combine the cinnamon and sugar.
- Take 1 biscuit and gently stretch it until it is about 1 1/2 inches wide and 6 inches long. Dip in the melted butter and then roll in the cinnamon-sugar mixture. Holding each end of the biscuit, twist the dough about 3 or 4 times and place on a baking sheet.
- Repeat this process for each of the other biscuits.
- Bake according to directions on the biscuit can, and serve warm.
Nutrition Facts : Calories 181.3, Fat 8.9, SaturatedFat 4, Cholesterol 12.5, Sodium 347.4, Carbohydrate 23.9, Fiber 0.7, Sugar 12.3, Protein 2.2
CINNAMON BISCUIT ROLLS
Just as good as regular cinnamon rolls, but without the hassle of creating a yeast dough first! Uses a mouthwatering homemade biscuit dough as your cinnamon roll base. There's lots of gooey filling, and a scrumptious vanilla glaze for on top. This is now one of my favorite recipes! I'm going to make it the next time I have friends over. I can't wait to hear what some other Zaar'ers think! I found a recipe similar to this one at allrecipes.com, but I've changed it. Enjoy a delicious treat!
Provided by KitchenCraftsnMore
Categories Breads
Time 55m
Yield 12 cinnamon rolls
Number Of Ingredients 12
Steps:
- Generously grease an 8x11 or 9x13 inch baking pan with butter.
- Cream 1/3 cup butter or margarine with the brown sugar and cinnamon.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Cut in 1/4 cup butter or margarine until crumbly.
- Make a well in center of dry ingredients.
- Add cold milk all at once.
- Stir to form a soft dough.
- Turn dough out onto a lightly floured board.
- Knead 8 times- do NOT overknead!
- (This will make the biscuit dough tough.) Roll dough into rectangle about 12 inches long and 6 inches wide.
- Spread the cinnamon, sugar and butter mixture over the entire surface of the dough.
- Roll up as you would a jelly roll.
- Mark, and then cut 12 slices with a serrated knife.
- Place in greased pan.
- Rolls will touch slightly.
- Bake at 400 degrees for 20-25 minutes or until golden brown and bubbling.
- Turn out onto a wire rack to cool.
- (Line underneath the rack with paper towels to catch the gooey drippings).
- Combine the confectioners' sugar with the vanilla, and then add enough milk to make a thin glaze.
- Drizzle this over the rolls while still warm.
- Eat with a cup of tea or coffee and expect rave reviews from friends and family!
Nutrition Facts : Calories 287.4, Fat 9.9, SaturatedFat 6.2, Cholesterol 26.6, Sodium 409.4, Carbohydrate 47.8, Fiber 0.9, Sugar 29.8, Protein 3
CHRISTMAS BISCUITS
These cinnamon flavoured Christmas biscuits are great for getting the kids involved in cooking, and they will look great on the tree too
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 2h
Yield Makes 30-40 depending on size
Number Of Ingredients 10
Steps:
- Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling.
- Cover the surface of the biscuit mix with wrapping and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.
- Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.
- Bake for 12-15 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely.
- Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.
Nutrition Facts : Calories 119 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Protein 2 grams protein, Sodium 0.18 milligram of sodium
CINNAMON COOKIES
Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too
Provided by Cate Dixon
Time 27m
Number Of Ingredients 8
Steps:
- Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
- Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
- Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CINNAMON-SUGAR BISCUIT STICK
Make and share this Cinnamon-Sugar Biscuit Stick recipe from Food.com.
Provided by JenniferK2
Categories Breads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in shallow bowl and keep warm.
- Mix cinnamon and sugar in separate shallow bowl.
- Open biscuits and roll into long strip. Wrap it tightly around the end of a clean stick or long camping fork pinching as you go to ensure that it stays on the stick while cooking.
- Hold over fire without touching flames. Cook until light golden brown. When dough moves easily without sticking, it is done.
- With a fork, roll dough in butter, place in cinnamon sugar and roll. Repeat for each biscuit.
Nutrition Facts : Calories 258.7, Fat 12.1, SaturatedFat 5.2, Cholesterol 15.2, Sodium 553.1, Carbohydrate 36.1, Fiber 3, Sugar 16.1, Protein 3.1
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