Sweet Cinnamon Biscuits Food

SWEET CINNAMON BISCUITS

Steps:

• Combine flour, baking powder, salt and baking soda in a medium bowl and mix well.
• Stir in vegetable oil.
• Add buttermilk and stir until just blended.
• Knead the dough on a lightly floured surface until smooth.
• roll dough into a 15x8" rectangle.
• Preheat oven to 400 degrees.
• Grease a 9" round baking pan lightly.
• Spread butter over the dough.
• Combine sugar and cinnamon in small bowl and mix well.
• Sprinkle over butter.
• Roll up rectangle, jelly roll fashion, starting from one long side.
• Pinch seam to seal.
• Cut the roll into 1 1/2 inch slices.
• Arrange the slices, cut side up in prepared baking pan.
• Bake until lightly browned, about 15-20 min.
• Remove from oven.
• Pour milk over the top if desired.
• Serve hot.

CINNAMON ROLL BISCUITS WITH SWEET TEA CARAMEL

Steps:

• For the biscuits: Preheat the oven to 400 degrees F.
• Whisk together the flour, baking powder, 1 tablespoon of the sugar, and the salt in a medium bowl. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles a coarse meal (using your fingers will yield a more cake-like texture). Make a well in the center, pour in the milk and stir until just combined.
• Turn the dough out onto a floured work surface and knead 5 or 6 times. Roll into a 10-by-14-by-1/4-inch rectangle.
• Mix together the mascarpone, cinnamon and the remaining 3 tablespoons sugar in a small bowl until well combined. Gently spread the mixture onto the rolled-out biscuit dough, leaving a 1/2-inch border. Sprinkle with the raisins and then roll the dough into a long cylinder. Transfer to a baking sheet and freeze for 20 minutes.
• Set the dough cylinder on a floured work surface and slice into 8 equal pieces. Place cut-side down on a parchment-lined baking sheet, spaced 1 1/2-inches apart. Use the palm of your hand to gently press the biscuits into 1-inch-thick disks.
• Bake until the tops start to brown, 20 to 25 minutes.
• For the caramel: Whisk the cream and the instant tea together in a small bowl until the tea has dissolved (or add to a Mason jar and shake).
• Without stirring, heat the sugar in a dry pan over medium heat until liquefied and starting to brown, 6 to 10 minutes. (When the edges begin to brown and the sugar is liquid, go ahead and stir to ensure even browning.) Continue cooking until copper colored, 1 to 4 minutes. Immediately turn off the heat and VERY CAREFULLY stir the cream-tea mixture into the hot sugar. Add the vanilla and stir until smooth. (If lumps form, turn the heat back on to low and stir until dissolved.) Set aside to cool a bit.
• Drizzle the biscuits with the caramel and eat as soon as cool enough not to burn the roof of your mouth.

SWEET CINNAMON BISCUITS

Steps:

• Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
• Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 by 8 inch rectangle.
• Preheat te oven to 400°F Grease a 9-inch round baking pan lightly.
• Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.
• Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Pour milk over the top if desired. Serve hot.

SWEET CINNAMON BISCUITS

Steps:

• combine flour, baking poweder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
• Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.
• Preheat the oven to 400 degrees F. Grease a 9-inch round baking pan lightly.
• Spread butter over the doiugh. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.
• Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Pour milk over the top, if desired. Serve hot.

CINNAMON RAISIN BISCUITS

Steps:

• In a large bowl, combine flour, baking powder, sugar, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and raisins; stir just until combined. , Turn dough onto a floured surface. Knead just until smooth, about 2 minutes. Roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter; place on an ungreased baking sheet. Bake at 450° for 12-15 minutes or until golden. , Meanwhile, combine icing ingredients. Drizzle over warm biscuits.

CINNAMON BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a food processor, process cinnamon chips until coarsely ground. Remove 1/2 of the chips, and continue to process the remaining chips until finely ground.
• In a large bowl, whisk together baking mixes, 1 cup coarsely ground cinnamon chips, and raisins. Make a well in center, add buttermilk, and stir just until dough comes together.
• Turn dough out onto a lightly floured, flat surface. Knead gently for 1 minute. Flatten dough to a 8x10 inch rectangle. Brush with melted butter, and sprinkle with finely ground cinnamon chips. Starting from one long side, roll up the dough. Pinch seams and ends to seal. Slice roll crosswise into 8 equal slices, and arrange in a 9x13 ungreased baking pan.
• Bake 12 minutes, until lightly golden. In a separate bowl, stir confectioners' sugar, 1 tablespoon melted butter, and water until smooth. Drizzle glaze over hot biscuits.

BISCUIT CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
• Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
• Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
• Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
• Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

SWEET CINNAMON BISCUITS RECIPE - (4.5/5)

Steps:

• 1 Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. 2 Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle. 3 Preheat the oven to 400°F. Grease a 9-inch round baking pan lightly. 4 Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal. 5 Cut the roll into 1 1⁄2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Pour milk over the top, if desired. Serve hot.

CINNAMON FRUIT BISCUITS

Steps:

• In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. , Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves. , Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).

CINNAMON BISCUITS

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.

QUICK CINNAMON BISCUITS

Steps:

• preheat oven to 400.
• in a small blwo, combine the brown sugar, cinnamon and nutmeg and set aside.
• in a large bowl, stir together the flour, brown sugar, baking powder and salt.
• add 1 1/2 cups of the cream and stir briskly till the dough forms a ball, about 1 minute.
• with your hands, fold the dough over a few times in the bowl, till all of the loose bits are incorporated and the dough is smooth.
• turn the dough out onto a lightly floured surface.
• lightly flour your hands and gently pat the dough into a 1/2 inch thick rectangle about 9x13 inches.
• brush the surface of the dough with the remaining T of cream.
• sprinkle evenly with teh cinnamon sugar mix.
• starting from the long side, roll the dough into a cylinder.
• slice into 9 equal rounds. Place the biscuit rounds, cut side down, in an unoiled 8-inch square baking dish or a pie plate.
• bake for about 30 minutes, till biscuits are lightly browned.
• while the biscuits bake, prepare the icing.
• Mix together the confectioner's sugar and milk or cream till smooth.
• when you remove the biscuits from the oven, immediately drizzle with icing.
• serve warm.

CINNAMON SWEET PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups.
• Bake in the preheated oven until golden brown, about 15 minutes.

ICED CINNAMON RAISIN BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes.
• Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.