Is there anything more lovely than a freshly baked biscuit from the oven? Biscuits are probably one of the easiest things to make but so often, we just buy a can, pop them open and go. While there’s nothing wrong with that, nothing beats homemade. When you add some extra zip to an already delicious breakfast staple, you’ve got a winner the family is going to love you for.
Cinnamon Crunch Biscuits are little pillows of heaven and whether you’re talking Sunday brunch or holiday brunch, you will be so glad you made them. If you’re saying “I don’t have time Christmas morning to make these!” I say pish posh! Make the recipe the day before, put them on the cookie sheet and cover tightly with plastic wrap. In the morning, take off the wrap and pop ’em in the oven. They are perfect with a quick cinnamon butter that uses up the leftover sugar topping.
Who doesn’t want to start their day with that! The video shows you how to bring it all together and what the recipe should look like in different stages.
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Ingredients
- 2 cups low protein flour plus more for rolling (like Softasilk cake flour or White Lily all-purpose flour)
- 4 tablespoons cold butter, cubed
- 1/4 cup cream cheese
- 3/4 to 1 cup buttermilk (start with 3/4 and add if necessary)
For Topping:
- 1 tbsp granulated sugar
- 1 tbsp raw/turbinado sugar
- 1 tbsp dark brown sugar
- 1 tbsp cinnamon
For butter
- 1/4 cup softened butter
- Remaining cinnamon sugar
- 1 tbsp cinnamon honey
Instructions
- Preheat oven to 400 degrees.
- To a large bowl, add the 2 cups of flour and 4 tbsp of cold butter. With a fork, pastry cutter or your clean hands, work the butter in until it resembles coarse crumbs.
- Add the cream cheese in quarter sized bits and work into the flour. (It doesn't have to be as crumb like but no huge chunks)
- Stir in 3/4 cup buttermilk (or milk with 2 tsp vinegar/lemon juice if you don't have buttermilk on hand) until the dough comes together. It will be a wet dough.
- Add a sprinkle of flour to the top and turn out onto a floured surface and gently roll out the dough. (I rolled mine thinner at 1/2" to get more biscuits but 3/4" -1" will get you less but bigger biscuits.)
- Dip a biscuit cutter or glass rim into flour and cut your biscuit and place it on a lined sheet pan. Place remaining biscuits close so they touch. (See video)
- Mix topping ingredients together to make cinnamon sugar.
- Sprinkle the tops with the cinnamon sugar topping. (You can use melted butter on top if you like but it gets more crunch without it.)
- Put the biscuits in the oven then reduce heat to 350 degrees and bake for 15-20 minutes until fluffy and golden on top.
- While they're baking, make your cinnamon honey by adding the remaining cinnamon sugar mixture to the butter and the cinnamon honey and mix until combined.
- Serve warm.
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11 Comments
These look delicious!! Like a fancier version of cinnamon toast. I need to make some of that soon. 🙂
That is the perfect description for them!! Cinnamon toast is awesome. When I found out my two cousins never had it before when I made it for them for breakfast, they thought I hung the moon. (Obviously!)
These look delicious! I saw your post on The Homestead Hop 🙂
Yum!! It sounds so good with the spiced honey butter!
That butter makes everything better!
These look amazing! Thanks for sharing at Morning Cup of Joe… Pinning!
Thanks so much!
I love a good biscuit and your recipe sounds perfect to me! Thanks for sharing at Fiesta Friday party! Have a wonderful weekend!
Thanks for sharing at the What’s for Dinner party. Have a wonderful holiday!
Oh good Heavens, these are going to happen for my next ladies meeting! Thank you for sharing this on the Homestead Blog Hop. 🙂
I hope you love them as much as we do!