Super Cinnamon Biscuits
Cinnamon biscuits made with Bisquick, bran flakes, raisins, and buttermilk, topped with sour cream icing. A pull-apart brunch treat with a crunchy cinnamon swirl.
YIELD
12 servingsPREP
30 minCOOK
25 minREADY
55 minThese cinnamon biscuits have a trick up their sleeve: bran flakes cereal pulsed with brown sugar and cinnamon, then kneaded right into the dough. That bran mixture creates little pockets of buttery, cinnamon-spiced crunch throughout each biscuit that you don’t get from just sprinkling cinnamon on top.
The dough itself uses Bisquick as a shortcut base, mixed with buttermilk, carbonated water, and vanilla. The carbonated water is a clever addition that adds extra lift and lightness to the biscuits beyond what the baking mix provides on its own.
Baked close together in round cake pans, these pull apart into soft, tender rolls with slightly crispy edges where they touched the pan. The sour cream icing goes on while they’re still hot, melting into a glossy glaze that seeps into every crack and crevice.
Pro Tips
- Pulse the cereal in short bursts; you want coarse crumbles, not powder, for texture
- Don’t over-knead the dough; just enough to incorporate the bran mixture evenly
- Ice the biscuits immediately out of the oven so the warmth melts the icing into a thin, even glaze
- The icing recipe makes extra; refrigerate the leftover for up to two weeks
Variations
- Use golden raisins instead of dark for a milder, sweeter flavor
- Add chopped pecans to the bran mixture for a nutty cinnamon crunch
- Skip the icing and serve with butter and honey for a less sweet option
Ingredients
Directions
MIXTURE:
Empty the box of cereal into blender.
Dump in cinnamon and brown sugar and use high speed, pulsing, for about 3 seconds or until crumbled, but not powdered.
Empty into small bowl.
Stir in melted butter with fork until mixture is completely softened.
Set aside.
BISCUIT DOUGH:
Use a 2-qt mixing bowl.
Stir biscuit mix together with sugar and raisins.
Put buttermilk, water and vanilla into measuring cup, without stirring and pour into biscuit mixture.
Use fork to mix until all of the liquid is absorbed.
Then knead in the bowl with hands, dipping into additional buiscuit mix, to make dough smooth and no longer stick.
Break dough up into 4 or 5 portions in the bowl - sprinkling the bran mixture over the dough and then working it into your hands until most of it is pretty well evenly distributed throughout the dough.
Divide dough into 12 equal parts and shape each into ½ inch thick patty, arranging close together in 2 greased 8 inch round layer cake pans.
Bake at 400℉ (200℃) for 25 minutes or until evenly golden.
Remove pan to wire rack and wipe tops with icing at once using the following recipe or your favorite cream cheese recipe.
ICING:
In small bowl with electric mixer on high speed, beat 2 tablespoons melted butter, 1 teapoon vanilla, 2 tablespoons sour cream, dash of salt and 1½ cups powdered sugar until smooth.
Place a rounded tablespoon of icing top each biscuit right out of the oven, letting the icing stand on the warm biscuits half a minute before spreading it.
Refrigerate any leftover icing in covered container to use within 2 weeks or freeze to use in 6 months.
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