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Cinnamon Swirl Biscuits

January 19, 2008

Who doesn’t love cinnamon rolls for breakfast? My problem is that I don’t usually think ahead enough to start the yeast dough in time to eat them for breakfast. These Cinnamon Swirl Biscuits are a great solution, then: it’s a simple biscuit dough recipe that you roll out and spread with a mixture of melted butter, cinnamon and sugar, then roll up into swirled biscuits that bake right in a muffin tin. They’re fun to eat, since you can pull off layer by layer of the swirl. My dad used to make these for weekend breakfasts, and I always used to look forward to them.

Cinnamon Swirl Biscuits


2 cups flour
3/4 cup sugar, divided
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1/2 cup + 2 tbsp butter, cut into small pieces
2/3 cup milk
2 tbsp ground cinnamon
1/4 tsp ground nutmeg


In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt, and cream of tartar. Using a pastry blender, cut 1/2 cup butter into dry ingredients. Add milk, mixing with a fork until combined. Roll out dough onto a floured board in a large rectangle.

In a separate bowl, combine 2 tbsp melted butter, 1/2 cup sugar, 2 tbsp ground cinnamon and 1/4 tsp ground nutmeg. Spread mixture over rolled-out dough. roll up the dough into a log and slice it into 12 sections. Place each slice in a greased muffin tin and bake at 425 for 15 minutes, or until light golden brown.

3 Comments leave one →
  1. Kate permalink
    March 23, 2009 10:17 pm

    Just found these and they look yummy. I have the same problem with remembering to start yeast dough, so I am going to try these this weekend!

  2. Bery permalink
    April 11, 2009 7:10 pm

    Your recipe says 3/4 cup sugar divided. Yet it says to add 1/2 cup to the flour mixture and 1/2 cup to the filling. That adds up to 1 cup so should there only be 1/4 cup of sugar in the filling?

  3. April 12, 2009 10:50 am

    Bery – it was a typo; that should be 1/4 cup sugar in the dough and 1/2 cup sugar in the filling.

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