Cinnamon Swirl Cream Biscuits

I love weekends! Sleeping in, doing whatever you want, nowhere to go, nowhere to be-it’s just perfect! One of my favorites things to do over the weekend is to make a nice breakfast that we can sit down at the table and eat together. I have had these biscuits bookmarked for a while. They are a great alternative to the more time-consuming cinnamon rolls that I make for special occasions. With these cream biscuits you can have them on the breakfast table in under 40 minutes. They can be made quickly and easily since they don’t require cutting fat into flour or cutting out dough rounds. Heavy cream is used in place of butter resulting in a lighter, more tender biscuit. Serve warm with a cup of coffee or tea and get ready to enjoy your weekend! 🙂

One Year Ago: Peanut Chicken Salad Wraps 

Cinnamon Swirl Cream Biscuits

Printer Friendly Version

For the Biscuits:

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 1/2 cups heavy cream, divided
  • 2 tablespoons dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon unsalted butter, melted

For the Topping:

  • 1 tablespoon egg white
  • 1/2 cup confectioners’ sugar
  • dash vanilla extract


  1. Heat oven to 425 degrees F.
  2. In a small bowl stir together brown sugar and cinnamon; set aside.
  3. In a medium bowl whisk together flour, sugar, baking powder, and salt. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all dry, floury bits behind in bowl. In 1 tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds. Roll dough into 9- by 12-inch rectangle, about 3/8 inch thick.
  4. Brush surface of dough rectangle with melted butter and sprinkle evenly with brown sugar mixture. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 8 rounds, flatten with your hand, and arrange biscuits in ungreased 10-inch pie plate; bake until golden brown, about 25 minutes.
  5. While biscuits are baking, whisk together egg white, confectioners’ sugar, and vanilla in small bowl until smooth and glossy, about 1 minute. Spread icing over hot biscuits.

Yields: 8 biscuits
Prep Time: 15 minutes
Bake Time: 25 minutes

Source: Cook’s Illustrated, May 2000

This entry was posted in Breads & Muffins, Breakfast and tagged , , , , , . Bookmark the permalink.

18 Responses to Cinnamon Swirl Cream Biscuits

  1. What a great idea. I love the idea of the ones that rise overnight, but well..

  2. These look absolutely beautiful in your photos.

  3. These look absolutely delicious!
    Enjoy the weekend 🙂

  4. Karista says:

    Christina I love these! They look like little cinnamon rolls but without the fuss. I can even use this recipe with my gluten free flour for my little gal. Once again… a delicious post!

  5. Michael Ann says:

    Ooo, like a cinnamon roll but not yeast required. I like that! Will definitely have to try these. I love your photos….love all the different napkins and fabrics you choose too!

  6. Just love this idea and they’re so beautiful! Thanks!

  7. Erika - The Teenage Taste says:

    Sometimes there is just nothing better than a warm, gooey cinnamon roll on a cold morning. Nice to know that there is an easier way to make them homemade! 😀

  8. I would love to wake up to these biscuits any day!

  9. Amy says:

    I’ve never seen a biscuit rolled up like a cinnamon roll…what a great idea! It’s so much easier 🙂 Will have to try this!!!

  10. Susan says:

    Cooks Illustrated has the very best recipes ever, don’t you think?

  11. ChgoJohn says:

    These would be perfect for a Sunday morning!

  12. These look wonderful! What a great combination.

  13. susie says:

    Could you replace some of the white flour for white whole wheat flour or regular whole wheat flour?

  14. Linda Gartner says:

    Just what I’ve been looking for! How perfect!

  15. I love how fast these are. Sometimes I’m in the mood for cinnamon rolls, but decide against them because they take so long.

  16. Melissa says:

    Can you make these and freeze after rolling/before baking? They sound amazing 🙂

    • Christina says:

      I don’t see why you couldn’t freeze these right before baking. I do that all the time for scones and biscuits. I just haven’t tried it with this particular recipe. Let me know how they turn out! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s