Glazed Cinnamon Biscuits Recipes

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:

• Heat oven to 450°F. In medium bowl, stir all biscuit ingredients just until soft dough forms.
• Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. On ungreased cookie sheet, place biscuits 2 inches inches apart.
• Bake 8 to 10 minutes or until golden brown. While biscuits are baking, in small bowl, beat all glaze ingredients with spoon until smooth. Spread glaze over warm biscuits.

Steps:

• 1. First, make the cinnamon butter. It will have the consistency of wet sand (if not, add a bit more sugar). Put into a Ziploc bag and refrigerate until very firm (at least 2 hours).
• 2. Break into clumps while in the bag to the size you prefer. I've found about M&M size is the best. There will be extra, so keep in the fridge for use next time!
• 3. In a large bowl, add the baking mix, cinnamon, sugar, and egg to make the biscuit mixture. Mix together.
• 4. Once smooth, add at least 4 heaping tablespoons of cinnamon butter crumbles on top of dough. Gently fold in as not to break up too many of the clumps. Some of the mix looks like sand and that's ok! Don't overmix.
• 5. Drop heaping spoonfuls onto greased cookie sheet or baking stone. (I use tablespoons from my silverware drawer). Keep them about 2-3 inches apart...they should be a little bit bigger than golf ball size.
• 6. Bake in a 400-degree oven for 12-15 minutes, until lightly browned and firm to touch in the center.
• 7. To make the glaze, combine the powdered sugar, vanilla extract, and milk until smooth.
• 8. Let stand on cookie sheet about 10 minutes and spoon on the glaze.
• 9. Go back in another 5 minutes and add another bunch of glaze.
• 10. I sometimes prefer to use cream cheese ready-made frosting from a can. Just put some into a Ziploc bag (like a decorating bag, snip off the corner) and drizzle on biscuits. Enjoy!

Steps:

• Heat oven to 425°F.
• Stir all ingredients except Vanilla Icing until soft dough forms. Drop dough by 8 spoonfuls onto ungreased cookie sheet.
• Bake 12 to 14 minutes or until golden brown. Spread Vanilla Icing over warm biscuits. Serve warm.

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:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
• Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.

Steps:

• 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat an 8- or 9-inch square baking pan with cooking spray.
• Cut each biscuit into quarters and place in a 1-gallon resealable bag. Add sugar and cinnamon and seal the bag. Shake the bag until biscuits are well coated, then empty the bag onto the prepared pan. Drizzle melted butter over top.
• Bake in the preheated oven until golden brown, about 22 minutes.
• While the cinnamon roll bites are baking, prepare frosting. Combine powdered sugar, milk, softened butter, and vanilla in a bowl and stir until smooth.
• Remove cinnamon roll bites from the oven and spread frosting over top immediately.
• Serve warm.