These dreamy cinnamon drop biscuits with vanilla glaze are one of my favorite lazy weekend treats when I want something indulgent and delish with minimal effort. They are ready in under 30 minutes!
{Easy Recipe | Ready in Under 30}
A couple of years ago, I posted this Cinnamon Drop Biscuits recipe as an option for a holiday brunch or for the Christmas season. The recipe called for an eggnog glaze to give it a festive twist. I’ve made these biscuits SO. MANY. TIMES. since then that I thought it was time to give them a refresh – new pics, and a glaze option that’s great for all year-round!
This recipe was inspired by two things that have played significant roles in my life:
- Bojangle’s cinnamon biscuits – growing up, my parents loved to treat my siblings and I to hot cinnamon biscuits from Bojangle’s on a Saturday morning from time to time. We LOVED those biscuits, and to this day, I remember exactly what they tasted like. I haven’t been to a Bojangles in over a decade, and wanted to figure out a way to make my own version at home. I’m happy report that these are a close copycat – maybe with less butter, but still delectable!
- Cook’s Illustrated Best Drop Biscuit recipe – their method of making biscuits changed my life. Truth be told, I’ve never been a good biscuit maker. I refuse to use lard/Crisco, and often found that my biscuits would be too wet or too dry and crumbly. I don’t like the messiness of rolling them out and cutting them either. This recipe changes all of that – you don’t have to roll out or cut, and the technique for adding melted butter to the buttermilk instead of cutting cold butter into flour is pure genius. Buttery, light, flaky biscuits every time without fail. That’s my jam!
Tips for Making Cinnamon Drop Biscuits + Recipe Modifications
- Give the buttermilk time to clump – the recipe calls for you to add still-warm melted butter to the buttermilk so that it forms clumps. It likely won’t do this right away, so let the melted butter sit in the buttermilk for 2-3 minutes before you stir it. The clumps will form and this is what makes the biscuits light and buttery.
- Vary the glaze flavor – use eggnog in place of half and half for festive flair, or s
- Make it “healthier” – I’ve successfully made this by reducing the butter from 8 tablespoons to 5 tablespoons, and subbing in white whole wheat flour for all-purpose. The modifications resulted in really yummy biscuits that I’d totally make again. However, if you really want your socks knocked off or are serving these to guests, go all out and make the recipe as written. Using lowfat buttermlik is A-OK and I do it all the time.
Are you ready to make these cinnamon drop biscuits? I’m so excited for you to try this recipe! Once you get the chance to make it, please let me know how it turns out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!
Cinnamon Drop Biscuits with Eggnog Glaze
Ingredients
For the drop biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon table salt
- 1 cup cold buttermilk
- 8 tablespoons unsalted butter, melted and cooled slightly for 2 minutes
For the cinnamon filling:
- 2 tablespoons unsalted butter, melted and cooled slightly for 5 minutes
- ⅓ cup dark brown sugar
- 2 teaspoons ground cinnamon
For the eggnog glaze:
- ½ cup powdered sugar
- 1-2 tablespoons half and half, more as needed (substitute w/ eggnog, coffee, or apple cider)
- 1 teaspoon vanilla extract (omit if using eggnog or apple cider)
Instructions
- Preheat oven to 450℉. Grease a deep dish pie pan or 9 x 9 square baking pan or pie dish with cooking spray or line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the melted butter to the buttermilk and let stand for 2 minutes. Stir to combine until small clumps form into the mixture.
- Add the clumped buttermilk mixture to the flour mixture. Use a rubber spatula to lightly fold the ingredients together until just combined. Be careful not to overmix.
- Use a 4-ounce dough scoop or a ⅓ cup measuring cup to drop the dough into the prepared pan or baking sheet, placing the dough mounds about ½’’ apart. You should have 9-10 biscuits.
- In a small bowl, stir together the 2 tablespoons melted butter, brown sugar, and cinnamon. Drop about 1 teaspoon of this mixture into the center of each biscuit mound, using the back of a spoon to gently press into the dough.
- Bake the biscuits for 12-15 minutes until the biscuits are set and the edges are golden brown. Remove from oven and set aside while you make the glaze.
- In a small bowl, combine the powdered sugar, half and half, and vanilla by stirring with a whisk. Add more half and half as needed until the glaze is the consistency of honey.
- Drizzle the glaze on top of the still hot biscuits. Serve warm!
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