GLAZED CINNAMON-RAISIN DROP BISCUITS
These sweet biscuits, loaded with cinnamon-raisin goodness, are great for breakfast or with afternoon tea.
Provided by Betty Crocker Kitchens
Categories Afternoon Tea
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Stir all ingredients except Vanilla Icing until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet.
- Bake 12 to 14 minutes or until golden brown. Spread Vanilla Icing over warm biscuits. Serve warm.
Nutrition Facts : Calories 220, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg
GLAZED RAISIN-CINNAMON BISCUITS
From Betty's Soul Food Collection... Mmm! Bake up a wonderful aroma and taste with sweet and cinnamony biscuits.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
- Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place biscuits 2 inches inches apart.
- Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Biscuit, Sodium 310 mg, Sugar 15 g, TransFat 1/2 g
HARDEE'S CINNAMON RAISIN BISCUITS
When I lived in the mid-west, I use to get these biscuits as a morning breakfast on occasion....well, on more occasions than I should have. I loved the warm tender biscuits with cinnamon swirlled in it and the sweet icing melting down. Having moved to California 12 years ago, I have really missed these as there are no Hardee's out here. I've found a copy cat recipe for it and I'm on cloud 9!! The person who posted this on another site said she use to work at Hardee's so this is the real-deal ! I can't wait to make these for my husband and kids!
Provided by Pam-I-Am
Categories Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, salt, baking soda and sugar.
- Blend in shortening with a fork until mixture is fine.
- Add milk and stir until just mixed. Only add enough milk to form dough. Add raisins and mix.
- Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to.
- Scrape batter onto well-floured surface. Flour top and pat down with hands until 1/2-inch thick.
- Cut with 2-inch cutter and place on greased baking pan.
- Bake at 400°F for 10-15 minutes until golden brown.
- Frost with powdered sugar glaze icing.
LEILA'S GLAZED CINNAMON FRUIT BISCUITS
These treats are delicious! You can't tell they were made from biscuit dough. We felt like we were eating a fancy pastry. The fruit filling and the glaze are fantastic.
Provided by Leila Rockwell
Categories Fruit Desserts
Time 35m
Number Of Ingredients 10
Steps:
- 1. Pre heat oven to 375* Combine sugar and cinnamon in small bowl. Set aside. Before the biscuits come out of the can melt the 1/2 cup butter in a small bowl. Set aside.
- 2. Dip each biscuit in butter covering the top and edges. Dip each biscuit into the sugar and cinnamon mix. Place in pan leaving an inch between them and press each down with 4 fingers to make a nice indention. Using a teaspoon drop enough jam or your choice filling about a good 1/2 tsp in the indention.
- 3. Bake at 372* 15-18 min or until golden brown. Cool enough that preserves won't burn you.
- 4. Mix the glaze ingredients together until smooth and when biscuits have cooled dribble the glaze over top. I hope you enjoy these.
GLAZED CINNAMON DROP BISCUITS
These fluffy cinnamon biscuits are easy and delicious! Have them for breakfast, a snack, or even dessert. The little bits of cinnamon butter give these a burst of cinnamon flavor throughout the biscuit. The biscuit itself is not overly sweet so the glaze sweetens things up. Make sure to double glaze them... it really makes the...
Provided by Paula Collier
Categories Other Desserts
Time 35m
Number Of Ingredients 13
Steps:
- 1. First, make the cinnamon butter. It will have the consistency of wet sand (if not, add a bit more sugar). Put into a Ziploc bag and refrigerate until very firm (at least 2 hours).
- 2. Break into clumps while in the bag to the size you prefer. I've found about M&M size is the best. There will be extra, so keep in the fridge for use next time!
- 3. In a large bowl, add the baking mix, cinnamon, sugar, and egg to make the biscuit mixture. Mix together.
- 4. Once smooth, add at least 4 heaping tablespoons of cinnamon butter crumbles on top of dough. Gently fold in as not to break up too many of the clumps. Some of the mix looks like sand and that's ok! Don't overmix.
- 5. Drop heaping spoonfuls onto greased cookie sheet or baking stone. (I use tablespoons from my silverware drawer). Keep them about 2-3 inches apart...they should be a little bit bigger than golf ball size.
- 6. Bake in a 400-degree oven for 12-15 minutes, until lightly browned and firm to touch in the center.
- 7. To make the glaze, combine the powdered sugar, vanilla extract, and milk until smooth.
- 8. Let stand on cookie sheet about 10 minutes and spoon on the glaze.
- 9. Go back in another 5 minutes and add another bunch of glaze.
- 10. I sometimes prefer to use cream cheese ready-made frosting from a can. Just put some into a Ziploc bag (like a decorating bag, snip off the corner) and drizzle on biscuits. Enjoy!
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
CINNAMON SWIRL RAISIN BISCUITS
Steps:
- Preheat oven to 375°F. Butter a metal non-stick 9 x 9 baking pan.
- Cover raisins with boiling water and let stand for 10 minutes to soften, then drain.
- Meanwhile, sift together dry ingredients in a medium size mixing bowl, using a whisk, Using a pastry blender or a food processor, cut in butter until it resembles peas. (Add to a mixing bowl, if using food processor.)
- To the mix add buttermilk and raisins. Stir until fully combined. The dough will be sticky.
- Turn dough out onto a lightly floured non stick surface. (Use baking mix)
- Gently knead the dough coating with Bisquick just until not sticky.
- Pat the dough into a round even height and width, then divide the dough in half, then into 4 equal pieces. [Tip: Use just enough dry biscuit mix and avoid incorporating too much or the biscuits will be dry]
- To make the swirl: In a small bowl, mix together the cinnamon, butter, sugar and bisquick until fully blended.
- Gently, press 1/4 of the dough into the pan, then spread with 1/4 of the cinnamon swirl mixture. Repeat with each dough layer, pressing the edges of the dough together. Use floured hands, if needed. End with the cinnamon mixture.
- Use a sharp knife and score the biscuits into 16 portions. Place into the preheated oven.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes back clean. Check at 25 minutes and place aluminum foil on top to prevent over browning.
- Let stand for 5 minutes while you make glaze. Mix together powdered sugar, cream and vanilla, then drizzle on top.
- Cut apart and serve.
Nutrition Facts : ServingSize 1 biscuit, Calories 359 kcal, Carbohydrate 40 g, Protein 4 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 586 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 14 g
GLAZED CINNAMON BISCUITS
"I often make this easy, delicious variation of glazed cinnamon rolls for our family as a breakfast treat on weekends," reports Sue Gronholz of Beaver Dam, Wisconsin.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine dry ingredients. Cut in 4 tablespoons of the butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll into an 11x8-in. rectangle about 1/2 in. thick. Melt remaining butter; brush 1 tablespoon over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with long edge. Cut into 12 equal slices. Place with cut side down in a greased 8-in. square baking pan. Brush with remaining butter. Bake at 450° for 18 to 20 minutes or until golden brown. Cool for 5 minutes. Combine glaze ingredients; spread over warm biscuits. Serve immediately.
Nutrition Facts : Calories 201 calories, Fat 7g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 308mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
GLAZED RAISIN-CINNAMON BISCUITS
Bake up a wonderful aroma and taste with sweet and cinnamony biscuits.
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450ºF. In medium bowl, stir all biscuit ingredients just until soft dough forms.
- Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased baking sheet, place biscuits 2 inches apart.
- Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.
Nutrition Facts : ServingSize 12 to 15 biscuits
BISQUICK CINNAMON BISCUITS
Quick and easy cinnamon biscuits start with baking mix. Just four simple ingredients to this tasty breakfast.
Provided by Paula
Categories breakfast or side
Number Of Ingredients 7
Steps:
- Preheat your oven to 425°F..
- Add the biscuit mix, milk, sugar, and cinnamon to a large bowl. Mix everything together until combined. Don't over-mix.
- Drop the biscuits onto a baking sheet or large skillet about 1 to 2 inches apart. (I had mine in the photos about ½-inch apart and they touched each other when baking. I prefer to have them not touch.)
- Bake at 425° for 12-15 minutes or until the biscuits turn golden brown. The size of your biscuits will determine cooking time. I used a ¼ cup spring release scoop for my biscuits.
- Whisk the sifted powdered sugar, whipping cream, and vanilla extract in a medium mixing bowl.
- When the biscuits are done, remove them from the oven and drizzle the glaze over them while they're still hot. Serve warm and enjoy!
Nutrition Facts : Calories 157 kcal, Carbohydrate 26 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 265 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
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