Cinnamon Biscuits

"I had these for the first time at my sister-in-law's when I was staying with them as a teen. They are now a much loved tradition in my home too. Any time it snows, the kids beg me to make them. I've changed them just a bit by adding the nuts but they are good with or without them. For an Orange Cinnamon variation see recipe #112535."
photo by hello.twobites photo by hello.twobites
photo by hello.twobites
photo by Westmorland H. photo by Westmorland H.
photo by Westmorland H. photo by Westmorland H.
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Sharon123 photo by Sharon123
Ready In:




  • Combine flour, baking powder and salt; cut in shortening.
  • Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.
  • Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
  • Brush top with butter (I prefer to use soft butter rather than melted).
  • Combine cinnamon and sugar; sprinkle evenly over dough.
  • Sprinkle with chopped pecans (or other nuts or raisins) if desired.
  • Roll up, starting on long side.
  • Cut into 1/2 inch thick rounds.
  • Place rounds, with sides just touching, in greased 9" round pan.
  • Bake at 425°F for 18-20 minutes or until golden brown.
  • Remove from oven and drizzle with glaze, serve warm.
  • For glaze: Combine all ingredients and beat until smooth.

Questions & Replies

default avatar
  1. Susie B.
    Can these be frozen?
  2. ladylou
    What kind of flour, self-rising or all purpose?


  1. Andre S.
    Love this recipe. I made it for my friend and loved them.
  2. Paula M.
    Keep in mind this is a biscuit recipe, and an excellent one at that! I substituted in butter flavored criso and buttermilk! So good!
  3. Westmorland H.
    Easy to make and delicious! Highly recommend this recipe.
    • Review photo by Westmorland H.
  4. Bonnie G #2
    No wonder you have some many great reviews and I'm just going to add to it; these were great and I'm so glad I've left overs saved to repeat tomorrow. Much easier than cinnamon rolls and great for a fast, sweet breakfast.
  5. Rachie P
    So easy and so good!. I put mine in an 8 inch round pan and they came out fine. I sprinkled with them with some raisins before rolling up and they tasted a lot like Hardees old Cinnamon Raisin Bisctuis, but a lot less work! Thanks!


  1. KennKonn
    I doubled the recipe for a 13x9 pan...there is no point making anything small for my vultures. Made them yesterday...they are GONE. I made as directed except that I used almond extract in my glaze instead of vanilla. They fill the craving of cinnamon buns without having to wait for the dough to rise.
  2. hot_chef_with_skillz
    These were great!!! I thought because it was so easy that they would be just okay but they were so yummy! We will be a keeper in our household. There were only one or two variations I made. I used butter instead of shortening and only 1/2 cup of milk for the dough. I also used walnuts instead of pecans. I think that anyone who loves cinnamon rolls should try this wonderful twist on the oringinal!!!
  3. Cilantro in Canada
    Everyone in the family loved these. I used margarine instead of shortening in the dough and as suggested I did not melt the butter for the filling. When rolling them out the sugary filling did fall out a little so next time I might try mixing the butter with the sugar and then spreading it on the dough.These were very easy and fast to put together. Thankyou for such a good recipe.
  4. Kim D.
    These were delicious! The only change I made was using light margarine in place of butter because I knew it would spread evenly. I also left out the nuts. I rolled my dough to about a 16X7-inch rectangle. Dipping a sharp knife in flour before slicing the roll will help to keep from sticking and making a mess. I baked these in a 9-inch pie stone and they turned out beautifully. Thanks Marg for a great recipe!
  5. Roosie
    Very, very, very, very good! I made these for Christmas breakfast and they were just great. I made them up the night before- refrigerated the roll, then cut and baked in the morning. Nice to be able to make ahead, since a lot of times you end up turning to like those Pillsbury cinnamon buns and homemade is just so much better! I found that I did not need the full 1/4 cup melted/softened butter, only about half or two thirds of that. I did use the nuts- I actually used walnuts instead of pecans which turned out just great. I used probably about 1/3 cup. It seemed a little wet after I added the milk, but I refrigerated it for a couple minutes and it turned out perfectly workable. I used brown sugar instead of white and used whole wheat pastry flour plus a couple tsp cornstarch (I've found this makes for nice, tender biscuits) and used butter instead of shortening. Yum, yum, yum. Pleasantly cinnamony and just sweet enough with the glaze. Nice to have a cinnamon bun recipe that doesn't require working with yeast. Really great, Marg! Loved them and will definitely, definitely make again. This is not only a keeper- its one to share. :) Merry Christmas.


With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
View Full Profile

Find More Recipes