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!
Keyword: cinnamon biscuits, cinnamon biscuits no egg, cinnamon sugar biscutis, easy biscuit recipe, how to make biscuits with no egg
3-ounce ice cream scoop
For the drop biscuits:
8tablespoonsunsalted butter, melted and cooled slightly for 2 minutes
For the cinnamon filling:
2tablespoonsunsalted butter, melted and cooled slightly for 5 minutes
⅓cupdark brown sugar
For the eggnog glaze:
1-2tablespoonshalf and half, more as needed(substitute w/ eggnog, coffee, or apple cider)
1teaspoonvanilla extract(omit if using eggnog or apple cider)
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!
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.