57 Reviews of Cinnamon Biscuits

From: Roosie

On Dec 25, 2004

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.

From: hot_chef_with_skillz

On Jul 10, 2005

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!!!

From: MarieAlice

On Jun 3, 2004

These are a real favorite in our house, have been making them for years. When the kids were growing up it was their favorite treat! I think I'm going to go make a big batch right now! I always spread the dough with softened butter instead of melted too. These are a real treat, everyone should try this recipe!

From: jjhon

On Dec 6, 2004

I have to be honest. I read the good reviews, but even as I was making this, I was a little skeptical as to whether it would come out good because it seemed to simple, too quick, too easy to make. I am sooo glad that I was wrong!! This is definitely a keeper!! The taste was great, and it was sweet without being tooooo sweet . Thanks for the great recipe. Whoever came up with this is a genius!

From: podapo

On Jan 2, 2005

This is a nice, easy fix when your craving cinnamon rolls. However, more like a biscuit, hence the name. Great recipe when you need something in a pinch also. Was kinda funny, you mention snow in the header and when I started making them, it started snowing. Makes me want to make them everyday. Thanks for sharing a definate keeper.

From: Susan Dillard

On Oct 25, 2004

This is a great recipe! The flavor of homemade cinnamon rolls without the hours to make them. I think I will try adding cream cheese to the frosting next time to make them more like the famous ones you get in the stores. I fixed them just as the recipe stated, using softened butter as it is less messy and adding some chopped nuts. These are wonderful!

From: Cilantro in Canada

On Apr 17, 2005

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.

From: Boxerwing

On Feb 5, 2005

What can I say but "awesome"! Dough was easy to work with. I found I did have too much sugar/cinnamon mixture, so whatever fell out of the rolls after cutting, I simply sprinkled of the tops before baking. DH gave them top marks, which is a very high compliment indeed! Terrific recipe!

From: Kim D.

On Jan 21, 2005

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!

From: Sue L

On Jan 14, 2005

Very tasty, excellent recipe! I find these to be every bit as good as a tradional cinnamon roll, but so much more quick and easy to make. These have a lighter, more crumbly texture than a cinnamon roll does, without that doughy sort of center rolls often have. The icing is not overly heavy, which is perfect for me (others may want to double the glaze if they like that), and the hint of vanilla in the dough was just marvellous, leaving this tasting nothing like your biscuits and gravy type buttermilk biscuit at all. Wonderful! Thanks for posting.