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Cinnamon Biscuits with Cream Cheese Icing Recipe

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These Cinnamon Biscuits are a delightful, easy-to-make treat featuring soft, buttery biscuits topped with a sweet cinnamon sugar crust and finished with a smooth cream cheese icing. Perfect for breakfast or dessert, they come together quickly using refrigerated biscuit dough and bake into golden, fluffy layers bursting with comforting cinnamon flavor.

Ingredients

Biscuits

  • 2 cans Refrigerated Biscuits (approximately 15-20 biscuits total)
  • 4 tablespoons Butter, melted
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Ground Cinnamon

Cream Cheese Icing

  • 4 ounces Cream Cheese, well softened
  • 1/2 cup Powdered Sugar, sifted
  • 1 teaspoon Milk

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the biscuits evenly.
  2. Layer Biscuits: Arrange the refrigerated biscuits in a 13×9 inch baking dish, placing them side by side so their sides touch, ensuring they bake into a cohesive pull-apart dish.
  3. Add Butter and Cinnamon Sugar: Pour the melted butter over the top of the biscuits and brush it evenly to ensure every biscuit is coated. In a small bowl, combine granulated sugar with ground cinnamon then sprinkle the mixture uniformly over the buttered biscuits for a sweet, spiced crust.
  4. Bake Biscuits: Place the baking dish in the preheated oven and bake for 20-25 minutes until the biscuits are fully cooked and golden brown on top.
  5. Make Cream Cheese Icing: While the biscuits bake, combine the softened cream cheese with sifted powdered sugar in a bowl. Mix until smooth and creamy, then stir in the milk to achieve a spreadable consistency.
  6. Ice the Biscuits: Once the biscuits are out of the oven and still slightly warm, spread the cream cheese icing evenly over the top, allowing it to melt slightly into the cinnamon sugar crust for a moist, flavorful finish.

Notes

  • Canned biscuit counts vary between brands; generally, two standard cans provide around 15-20 biscuits, ideal for a 13×9 inch pan.
  • For a stronger cinnamon flavor, you can increase the cinnamon quantity by 1/2 teaspoon if desired.
  • Ensure cream cheese is well softened to achieve a smooth icing without lumps.
  • Let the biscuits cool for a few minutes before icing to prevent the cream cheese topping from melting completely off.
  • You can substitute the milk in the icing with heavy cream for a richer finish.

Find it online: https://marthatasty.com/cinnamon-biscuits-with-cream-cheese-icing-recipe/