Yesterday I happened to see this recipe for Gooey Cinnamon Biscuits on my friend Maria’s food blog. (Side note: Maria is just as pregnant as I am, but with her first baby…yea for Maria and Josh!) I pinned it so I would not forget to try the recipe later, then made a command decision that later would be now. I literally made them within hours of seeing the recipe!
These Gooey Cinnamon Biscuits are just that…gooey, cinnamoney, biscuity goodness. We all enjoyed them for dessert last night, but they certainly are perfect for a breakfast or brunch treat. (In fact, I’m eating leftovers as I type this morning and, oh man, they are good.) This recipe is super easy and doesn’t take long to throw together.
Warning: Gooey Cinnamon Biscuits are not healthy. But who’s keeping track?
Also, the original recipe calls for cinnamon chips, which my lame-o grocery store doesn’t carry. But I was determined to give this recipe a try, so I modified it without the chips and everything came out great. But you can bet your bottom dollar I will be ordering some cinnamon chips from King Arthur and trying the recipe again sometime! (Hershey’s makes cinnamon chips as well and Maria found them at her local grocery store, so maybe you’ll be lucky like her!)
Original recipe uses cinnamon chips. If you do not have any handy, I have provided an alternative method.
Ingredients needed for both versions:
- 2 cups all-purpose flour
- 1 Tablespoon dark brown sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups heavy cream, divided
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
Additional ingredients when using cinnamon chips:
- 1/2 cup cinnamon chips, divided
- 2 Tablespoons brown sugar
- 1/2 teaspoon cinnamon
Additional ingredients when NOT using cinnamon chips:
- 3 Tablespoons cold butter, cut into tiny cubes
- 2 1/2 Tablespoons brown sugar, not packed but loose
- 1 teaspoon cinnamon, divided into 1/4 and 3/4 teaspoons
Preheat oven to 425°F. Lightly grease an 8 x 8-inch baking pan and set aside.
In a large bowl, whisk together the flour, 1 Tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon, and salt. Pour in 1 1/2 cups of the cream and mix just until combined. Dump the dough onto a lightly floured surface and pat into rectangle, about 16″ x 8″.
Cut the rectangle into 8 equally-sized squares. Lay four of the squares in the prepared baking pan.
CINNAMON CHIP DIRECTIONS: Sprinkle 2 Tablespoons of brown sugar, 1/2 teaspoon cinnamon, and 1/4 cup of the cinnamon chips over the squares. Place the remaining biscuit dough squares on top. Top the biscuits with the remaining cinnamon chips.
NON-CINNAMON CHIP DIRECTIONS: Evenly spread 2 Tablespoons of the cubed cold butter over the squares. Sprinkle with 1 1/2 Tablespoons brown sugar and 3/4 tsp cinnamon. Place 4 remaining biscuit squares on top. Spread evenly with the remainder of the butter (1 Tbsp.), brown sugar (1 Tbsp.) and cinnamon (3/4 tsp).
Bake for 14 to 16 minutes (I baked for ~25 minutes before the biscuit was cooked through enough), or until the biscuits are slightly golden brown on the outside and just cooked through. Remove from the oven. Use a knife to spread and smear the hot cinnamon chips on top of the biscuits, if using.
Whisk together the remaining 1/2 cup cream, confectioner’s sugar, and vanilla extract. Lightly drizzle the biscuits with glaze. Serve immediately. Cover any leftovers and be sure to zap them in the microwave for about 15-20 seconds before eating!