Cinnamon Fruit Biscuits Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
• Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
• Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
• Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
• Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

Steps:

• PREHEAT OVEN TO 375 IN A BOWL MIX SUGARS AND CINNAMON TOGETHER AND ANOTHER BOWL MELT BUTTER. UNROLL BISCUITS AND DIP SIDES AND TOP OF BISCUIT IN BUTTER AND ROLL IN SUGAR MIXTURE, PLACE ON A UNGREASED BAKING PAN WITH SIDES. WITH A WOODEN SPOON HANDLE MAKE INDENTIONS ON TOP OF BISCUITS BIG ENOUGH FOR 1 TEASPOON OF PRESERVES.
• BAKE FOR 12-15 TILL DONE. NOTE: I USED CRACKER BARRELS APPLE BUTTER AND IT WAS REALLY GOOD WITH THE CINNAMON, BUT YOUR FAVORITE PRESERVES WILL DO. TRY A MIXTURE OF THEM TO SEE WHAT YOU PREFER.

Steps:

• 1. PREHEAT OVEN TO 375 IN A BOWL MIX SUGARS AND CINNAMON, IN ANOTHER BOWL MELT BUTTER. DIP SIDES AND TOP OF BISCUITS IN BUTTER AND ROLL IN THE SUGAR AND CINNAMON MIXTURE. PLACE ON AN UNGREASED BAKING PAN WITH SIDES. WITH A WOODEN SPOON MAKE INDENTIONS BIG ENOUGH TO HOLD 1 TEASPOON ON PRESERVES. PUT 1 TEASPOON OF PRESERVES ON EACH BISCUIT.
• 2. BAKE FOR 12- 15 MINUTES. NOTE: I USED CRACKER BARRELS APPLE BUTTER ON MINE AND IT WAS GREAT. BUT YOUR FAVORITE PRESERVES WILL DO.

Steps:

• 1. Pre heat oven to 375* Combine sugar and cinnamon in small bowl. Set aside. Before the biscuits come out of the can melt the 1/2 cup butter in a small bowl. Set aside.
• 2. Dip each biscuit in butter covering the top and edges. Dip each biscuit into the sugar and cinnamon mix. Place in pan leaving an inch between them and press each down with 4 fingers to make a nice indention. Using a teaspoon drop enough jam or your choice filling about a good 1/2 tsp in the indention.
• 3. Bake at 372* 15-18 min or until golden brown. Cool enough that preserves won't burn you.
• 4. Mix the glaze ingredients together until smooth and when biscuits have cooled dribble the glaze over top. I hope you enjoy these.

Steps:

• In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

Steps:

• Combine sugar and cinnamon.
• Dip biscuits in butter, then in cinnamon/sugar mixture.
• Place on ungreased cookie sheet.
• With end of wooden spoon handle, make deep indentation in center of each biscuit.
• Fill with preserves.
• Bake at 375 for 15-18 minutes or until brown.
• Cool 15 minutes before serving.

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

Steps:

• Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling.
• Cover the surface of the biscuit mix with wrapping and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.
• Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.
• Bake for 12-15 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely.
• Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.