The Cinnabiscuit

I forgot how popular biscuits are in the southeast. Seeing the various locations made me want to make a batch myself but I have one problem: I have a terrible sweet tooth. Biscuits are just never enough for me. I always have to have something a little more than jam or honey to satisfy my craving for them.


I instantly remembered the Cinnabiscuit, my very first recipe I followed by myself without any help from my parents. Apart from assisting my Mom and following those Easy Bake Oven instructions as a kid, it was my very first attempt at creating something new for myself to share with my family. It is a recipe I learned from my Home Economics class years ago, and I still saved it to this day.

The Cinnabiscuit is pretty straightforward: a cinnamon roll made from biscuit dough. The version I learned from school is the fast and easy way, but if you want to really work from scratch I recommend making your own biscuit dough first. I am honestly not a fan of cinnamon rolls, but I could and still never get enough of these creations every time I bake them. I even wondered why I stopped making them as I grew older. Maybe it was just a phase to satisfy a craving, which is unfortunate because these things would have served me well in college or whenever I was strapped for cash. In any case, the recipe will return to me whenever, wherever I need it. Do enjoy.

The Cinnabsicuit

For the roll

1 Package of Ready-to-Bake Biscuit Dough

2 T Butter, MeltedIMG_0375

1/4 C Sugar

2 T Cinnamon


1/2 C Confectioner’s Sugar

2 T Water

Pre-heat oven to instructed temperature on biscuit dough package, generally around 350 degrees Fahrenheit.

Open biscuit dough package, pull apart dough and set aside.

In small bowl, mix sugar and cinnamon together with whisk or fork.

Take each biscuit, dip in melted butter then in cinnamon-sugar mixture. Place on ungreased cookie sheet. Repeat for entire package.

Bake in oven for instructed length of time, usually approximately 15 minutes.

While rolls are baking, mix water with confectioner’s sugar until thick and smooth. If the icing is too thin, sprinkle more confectioner’s sugar, and if too thick pour a little more water.

Remove rolls from oven. Pour icing over the rolls, allowing the mixture to smooth over the roll. Allow a few minutes to cool and serve. 


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