Cinnamon Biscuits RecipeRebekah Garcia Kalinowski | Kitchen Gidget
Cinnamon biscuits are semi-homemade treats, a delicious cross between cinnamon rolls and monkey bread. The cream cheese glaze makes them extra irresistible!
Warm and gooey, they’re perfect for breakfast, dessert or a special occasion!
These would taste absolutely amazing with a side of Crock Pot Cinnamon Apples for Christmas breakfast!
Monkey Bread is one of our family favorite baked goods, but sometimes you want to whip up something a little faster.
Full of cinnamon flavor, these biscuits are drenched in butter, cinnamon and sugar. They bake up with crunchy cinnamon tops and gooey, buttery bottoms.
To make this a quick recipe, canned biscuits are used. You can use the small biscuits or the jumbo sized. I prefer the homestyle version to the flaky kind.
Canned biscuits vary in the amount per tube – anywhere from 5-10 per package! You’ll need enough for one 13x9 pan, which is generally two tubes of biscuits.
If you have leftover biscuits just bake them up later for dinner (or squeeze them in the pan).
If you don’t have quite enough biscuits to fill up a 13x9 pan, use a smaller size. They will be extra gooey and cinnamon-y!
One of the best parts about these cinnamon biscuits is that the recipe is flexible!
To make this recipe extra quick and easy, I just pour the butter over the biscuits in the pan, then sprinkle with the cinnamon-sugar.
If you want every side coated, you can dip each one in melted butter then roll in sugar like you would with monkey bread.
For me, I just like to pour, sprinkle and bake. Easy as 1, 2, 3!
While the biscuits are baking whip up a quick cream cheese icing.
Be sure the cream cheese is well softened and you won’t need any hand mixer for this frosting.
I do like to take the extra step of sifting my powdered sugar so there aren’t any lumps, but a few lumps never hurt anyone.
Let the biscuits cool for about 5 minutes after removing from the oven, but be sure to frost them while they’re still warm.
This helps it melt into a luscious glaze!
These are best served immediately, but we ate leftovers the next day and they were still delicious.
Simply rewarm in the microwave for a few seconds to soften and enjoy!
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Cinnamon Biscuits Recipe
- 2 cans Refrigerated Biscuits, (roughly 15-20 canned biscuits)
- 4 tablespoons Butter, melted
- 1/2 cup Granulated Sugar
- 2 teaspoons Ground Cinnamon
- 4 ounces Cream Cheese, well softened
- 1/2 cup Powdered Sugar, sifted
- 1 teaspoon Milk
- Preheat oven to 350°F.
- Layer the biscuits in a 13x9 baking dish with sides touching.
- Pour melted butter on top of biscuits and brush evenly over the tops.
- Combine the sugar and cinnamon, then sprinkle evenly over the biscuits.
- Bake for 20-25 minutes, until cooked and golden.
- While the cinnamon biscuits are cooking, combine the cream cheese and powdered sugar until smooth, then stir in milk.
- Spread icing over biscuits while they’re still slightly warm.
- Canned biscuits vary in the amount per tube – anywhere from 5-10 per package. You’ll need enough for one 13x9 pan, which is generally two tubes of biscuits.
- Rebekah Garcia Kalinowski
- Cooking Method:
- Cheese, Biscuits, Cinnamon, Frosting, Breakfasts, Brunches, Baking, Baked
- Related Recipes:
- Cheese Recipes, Biscuit Recipes, Cinnamon Recipes, Frosting Recipes, Breakfast Recipes, Brunch Recipes, Baking Recipes, Baked Recipes
- Recipe Yields:
- 12 servings
- Prep Time:
- Cook Time:
- Total Time:
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Author: Rebekah Garcia Kalinowski
Recipe Yields: 12 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Amount Per Serving