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    Home > Recipes > Breakfast

    Bojangles Copycat Cinnamon Biscuits with Vanilla Icing

    Published: Nov 3, 2021 · Modified: Mar 11, 2023 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    This dreamy cinnamon biscuits recipe with vanilla icing is a Bojangles copycat that tastes better than the original! These easy drop biscuits are one of my favorite lazy weekend treats when I want something indulgent and delicious with minimal effort. They are ready in under 30 minutes and no rolling is required!

    A wire rack with a sheet of parchment paper on top and cinnamon biscuits.
    Jump to:
    • About the recipe
    • Video
    • Ingredient Notes
    • Instructions
    • FAQ
    • Possible modifications
    • Recipe
    • Comments

    About the recipe

    This recipe for cinnamon biscuits with vanilla icing is probably the food that I make most often from this blog. It's a breakfast treat that's easy enough to make on a lazy weekend morning, and indulgent enough to serve to company for brunch.

    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 me 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 wanted to figure out a way to make my own copycat version of Bojangle's cinnamon biscuits to enjoy at home. I'm happy to 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 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!

    Video

    A spoon drizzling vanilla glaze over a cinnamon drop biscuit.

    Ingredient Notes

    For the drop biscuits:

    • Flour - I typically use all-purpose flour for these biscuits, but for a whole wheat version, I recommend using white whole wheat flour.
    • Buttermilk - low-fat buttermilk is what I use and the biscuits are still incredibly tender.
    • Butter - the recipe calls for unsalted, but if you have salted butter, reduce the salt in the biscuit batter to ¼ of a teaspoon.

    For the cinnamon filling:

    • Brown sugar - I like the deep flavor of dark brown sugar in this recipe, but light brown sugar will be fine as well.
    • Cinnamon - if you want a really intense cinnamon flavor, try using Saigon/Vietnamese cinnamon in this recipe.

    For the glaze:

    • Half and half is typically the liquid I use, but you can substitute whole milk or cream if that's what you have on hand.
    A white plate with a cinnamon drop biscuit and a cup of tea on the side.

    Instructions

    1. Mix the dry ingredients - combine the flour, baking powder, soda, sugar, and salt.
    2. Mix the wet ingredients - add the melted butter to the buttermilk. Let it sit for a few minutes to form clumps. If you have trouble getting it to clump, stir it for about 30 seconds and let it sit for 2-3 more minutes.
    3. Add the wet to the dry ingredients - you'll fold everything together gently until a dough forms.
    4. Drop the biscuits - I use a ⅓ cup dough scoop for this.
    5. Make the brown sugar topping - stir together brown sugar, melted butter, and cinnamon together in a bowl. It will look like wet sand.
    6. Spoon topping onto biscuits - each biscuit will get about 2 teaspoons of brown sugar topping.
    7. Bake and make the glaze - while the biscuits bake, whisk together a quick glaze of powdered sugar, vanilla, and half & half.
    8. Enjoy while hot!
    A wire rack with a sheet of parchment paper on top and cinnamon biscuits.

    FAQ

    What if my buttermilk does not 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.

    If the butter is too hot, it will not clump. Place the butter + buttermilk in the freezer for 10 minutes and then stir to form clumps.

    Why didn't my cinnamon drop biscuits rise?

    When drop biscuits don't rise, it's either because your oven temperature is not hot enough or because your baking powder is old. Biscuits rise best at 550°F, so use a digital thermometer probe or oven thermometer to check the accuracy of your oven.

    To see if your baking powder is still active, pour about ¼ cup of boiling water over a ½ teaspoon of baking powder. If it bubbles, you are good to go! If not, you need a fresh container.

    Can you reheat cinnamon biscuits?

    These cinnamon biscuits actually reheat very well! Either microwave for 15-20 seconds or heat them in the oven at 375°F for 6-7 minutes. I like to reserve some extra glaze for spooning over reheated biscuits to make them look freshly baked!

    Can you freeze cinnamon biscuits for baking later?

    Unfortunately due to their texture, drop biscuits do not freeze very well. It's best to make these fresh the day that you plan to eat them! Although you could freeze the baked biscuits for later and still have a decent texture when thawed, these cinnamon biscuits are best on the day that you bake them.

    What should I bake drop biscuits on?

    You can bake these on a parchment paper-lined baking sheet as you would scones, or you can bake them in a greased pie or casserole dish like cinnamon rolls.

    Possible modifications

    • Reduce the butter - I have made these successfully reducing the butter in the biscuits from 8 tablespoon to 5 tablespoon without noticing too much of a difference.
    • Replace all-purpose flour with white whole wheat flour - doing this will give the biscuits a nice nutty flavor. They will still be very light and fluffy!
    • Make them gluten-free - I would recommend Cup 4 Cup gluten-free flour blend for this recipe.
    A white plate with a cinnamon drop biscuit and a cup of tea on the side.

    Similar recipes to enjoy:

    I have several delicious variations of this biscuit recipe that I think you will absolutely love!

    Red Lobster Cheddar Bay Biscuits - These easy Red Lobster Cheddar Bay Biscuits are made from scratch, require NO rolling and cutting, and are, dare I say, BETTER than the restaurant favorite! They are perfect with any favorite seafood dinner and are always a hit with family and friends.

    A spilt open cheddar bay biscuit on a platter of biscuits.

    Turkey and Drop Biscuit Dumplings (Instant Pot or Stovetop) - Think chicken and dumplings with a few of the ingredients changed. This warm, savory turkey and dumplings recipe is perfect for the fall and winter.

    A side shot of a white enamel bowl with turkey and drop biscuit dumplings.

    Mini Turkey Pot Pies with Drop Biscuit Topping - These mini turkey pot pies with drop biscuit topping are my favorite thing to make with leftover Thanksgiving turkey!

    A white ramekin filled with turkey pot pie and drop biscuit topping and a fork lifting up a bite.

    Smooth and Silky Chocolate Gravy with Buttermilk Drop Biscuits - Deep Chocolate Gravy perfect for topping homemade biscuits. This recipe has been a favorite in my family for decades!

    A split biscuit topped with chocolate gravy on a grey plate with a gravy spoon on the side.

    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!

    Recipe

    A wire rack with a sheet of parchment paper on top and cinnamon biscuits.

    Cinnamon Biscuits with Vanilla Icing

    This dreamy cinnamon biscuits recipe with vanilla icing is a Bojangles copycat that tastes better than the original! They are ready in under 30 minutes and no rolling is required!
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 9 Biscuits

    Ingredients

    For the drop biscuits:

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 tablespoon granulated sugar
    • ½ teaspoon table salt
    • 8 tablespoons unsalted butter, melted and cooled slightly for 2 minutes
    • 1 cup cold buttermilk

    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 3-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!

    Video

    Notes

    Biscuits are delicious reheated - place on a baking sheet in a 375°F oven and reheat for 8 minutes. Store them in an airtight container in the refrigerator for up to 3 days. 
    Serving: 1biscuit | Calories: 274kcal | Carbohydrates: 35.3g | Protein: 3.9g | Fat: 13.3g | Saturated Fat: 8.3g | Cholesterol: 35mg | Sodium: 250mg | Potassium: 84mg | Fiber: 1g | Sugar: 13.6g | Calcium: 490mg

    Looking for more yummy baked goods? Try these!

    • Sweet Potato Cinnamon Rolls
    • Mini Chocolate Tart with Cream Cheese and Fruit
    • Fresh Strawberry Balsamic Pie
    • Simple Strawberry Buttermilk Cake

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    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Rachel says

      February 12, 2022 at 12:13 pm

      These are so amazing! I didn’t have buttermilk, so I added a tablespoon of vinegar to some whole milk. And instead of half & half in the glaze, I just use whole milk. Otherwise I made these exactly as written. They are delightful and I’m afraid I’ll now be making them way too often!

      Reply
      • Whitney Reist says

        March 25, 2022 at 10:10 am

        This is a favorite for me as well - thanks for trying it!

    2. J Smith says

      December 06, 2021 at 6:19 am

      It’s really good. I was looking for a copycat recipe of sweet tomatoes cinnamon frosted biscuit; this is the closest I have found. Sweet tomato fans, drop the filling and replace with cinnamon chips by Hershey.5 stars

      Reply
      • Whitney Reist says

        January 19, 2022 at 10:52 am

        Great idea! Thanks for trying the recipe!

    3. Autumn Morning says

      October 31, 2021 at 8:33 am

      Easy to make and impressive to serve. Next time I would add more sugar to biscuit mix. The technique of using buttermilk and butter was interesting and a welcomed alternative to cutting in butter.5 stars

      Reply
      • Whitney Reist says

        November 02, 2021 at 11:03 am

        Thank you for trying the recipe, I'm so glad you enjoyed it!

    4. Rhonda Hankins says

      April 25, 2020 at 4:18 pm

      These were a HUGE hit this morning. Quick and easy recipe and so delicious. I used a cookie scoop so the recipe made about 14 biscuits. It was perfect for my family of 7. I’ve been sharing the recipe with friends all day. Thanks for another amazing recipe Whitney.5 stars

      Reply
      • Whitney Reist says

        April 25, 2020 at 5:47 pm

        Thank you for trying them, Rhonda! It makes my day to know that your family enjoyed these together like mine has for years!

    5. Val says

      April 25, 2020 at 12:55 pm

      So easy and delicious!! I had everything in my pantry for this and I can’t believe how quick it was to make. This is the perfect recipe for little helpers to help with too. These will definitely become a family weekend tradition!5 stars

      Reply
      • Whitney Reist says

        April 25, 2020 at 5:46 pm

        This is wonderful! I'm so happy you enjoyed the biscuits and that they made for a yummy treat your family could gather around 🙂

    6. Jessica says

      April 25, 2020 at 12:40 pm

      So easy and so good! Decided to make these spur of the moment for a lazy saturday morning and these were perfect!4 stars

      Reply
      • Whitney Reist says

        April 25, 2020 at 12:48 pm

        Thanks Jessica - I'm so glad that you enjoyed them! I appreciate you trying the recipe 🙂

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