Cinnamon Biscuit Blossoms

READY IN: 17mins
Recipe by Vseward Chef-V

Found this on the back of a Pillsbury Biscuit dough wrapper. These are so simple to put together. Making biscuits blossom and look like flower petals, sprinkle cinnamon & sugar on top and a scant of jelly in the center. Tasty!

Top Review by enestvmel

These tasted pretty good. They definitely were easy to make! Unfortunately I didn't have Grands biscuits, so I used the regular smaller buttermilk bisquits I did have. I didn't cut down deep enough. My knife wasn't very sharp. I bet you could almost use a scissors though to do it. Also, I think as a result of the smaller biscuit, the preserves I used got a little runny because I couldn't press down too far. These are a good change if you don't like carmel or cinnamon rolls and want something just a little bit sweet for breakfast.

Ingredients Nutrition

  • 1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
  • 1 tablespoon sugar
  • 14 teaspoon cinnamon
  • 8 teaspoons sugar-free raspberry jam (any flavor)


  1. Heat oven to 375°F.
  2. Separate dough into 8 biscuits.
  3. Make 5 (3/4-inch-deep) cuts evenly around outside edge of each biscuit to resemble flower petals.
  4. Place each biscuit flower on ungreased large cookie sheet. (If biscuits are uneven, flatten slightly to make tops even.).
  5. In small bowl, combine sugar and cinnamon; mix well.
  6. Sprinkle sugar mixture over biscuits.
  7. With thumb, make deep indentation in center of each biscuit.
  8. Fill each with scant teaspoon jelly.
  9. Bake at 375°F for 11 to 17 minutes or until golden brown.
  10. Serve warm.

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