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Sticky Cinnamon Biscuits

I’ve been making these sticky biscuits for decades (literally!) and somehow haven’t managed to share them here. It’s a ridiculously simple recipe – the dough is stirred together with oil and milk, no butter – and yet they’re far more delicious than I make it sound. Far better than the photo would suggest – I took it with my phone (and missed stills of the process because I was sharing it on Instagram stories!) but truly, I make them over and over. They remind me of the emergency cinnamon biscuits my mom made when we were kids, when my dad was itching for something for dessert. (They don’t seem like an after dinner thing for me now, but there you go.) They’re fantastic as a sort of cobbler topping too – cut the biscuits about half as thick and layer on fresh or frozen fruit (any kind!), tossed with sugar, until bubbly and golden.

But I most often make them for breakfast – the perfect recipe, I think, when you want the house to smell comforting and delicious, when perhaps don’t have a fully stocked pantry, or don’t want to run to the store. They’re far faster than yeast-raised cinnamon buns, fast enough to mix up as the oven preheats – I put a lump of butter into the pan with some brown sugar and syrup, and put it in the oven as it does, then stir it with a fork to make a chewy goo on the bottom before putting the biscuits in. Flip them out of the pan while they’re warm, and eat them with coffee, and then continue to nibble on the rest of the pan for the rest of the day.

AuthorJulie

Cinnamon Sticky BIscuits

Yields1 Serving

Stickiness:
 1/4 cup butter
 1/4 cup packed brown sugar
 1/4 cup maple syrup
Biscuits:
 2 cups flour
 1 Tbsp baking powder
 1/4 tsp salt
 3/4 cup milk
 1/4 cup canola oil
Filling:
 1/3 cup packed brown sugar
 2-3 Tbsp Roger's Golden or maple syrup
 a shake of cinnamon

1

Preheat oven to 375°F.

3

Put the butter, brown sugar and syrup into a parchment-lined or buttered 8x8-inch pan.

4

In a medium bowl, combine the flour, baking powder and salt. Add the milk and canola oil and stir just until you have a soft dough. Pull out the pan and stir the melted butter, brown sugar and syrup together with a fork.

6

On a lightly floured surface, pat or roll the dough into about a 9 x 12-inch rectangle. Sprinkle with brown sugar and drizzle with syrup. Sprinkle with cinnamon. Starting from a long side, roll tightly jelly-roll style into a log. Cut into 9 biscuits using dental floss or a serrated knife, and place cut side down in the pan.

8

Bake for 20 minutes, until golden and bubbly. Invert onto a plate while still warm.

Category,

Ingredients

Stickiness:
 1/4 cup butter
 1/4 cup packed brown sugar
 1/4 cup maple syrup
Biscuits:
 2 cups flour
 1 Tbsp baking powder
 1/4 tsp salt
 3/4 cup milk
 1/4 cup canola oil
Filling:
 1/3 cup packed brown sugar
 2-3 Tbsp Roger's Golden or maple syrup
 a shake of cinnamon

Directions

1

Preheat oven to 375°F.

3

Put the butter, brown sugar and syrup into a parchment-lined or buttered 8x8-inch pan.

4

In a medium bowl, combine the flour, baking powder and salt. Add the milk and canola oil and stir just until you have a soft dough. Pull out the pan and stir the melted butter, brown sugar and syrup together with a fork.

6

On a lightly floured surface, pat or roll the dough into about a 9 x 12-inch rectangle. Sprinkle with brown sugar and drizzle with syrup. Sprinkle with cinnamon. Starting from a long side, roll tightly jelly-roll style into a log. Cut into 9 biscuits using dental floss or a serrated knife, and place cut side down in the pan.

8

Bake for 20 minutes, until golden and bubbly. Invert onto a plate while still warm.

Sticky Cinnamon Biscuits
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About Julie

6 comments on “Sticky Cinnamon Biscuits

  1. Chiara
    March 17, 2020 at 11:56 pm

    Julie, this is the recipe I’ve been waiting for. I love cinnamon buns, can’t eat dairy, and the hankering usually hits about 8pm when the will to start a yeast dough and tweak it to avoid processed butter substitutes and hope it turns out tomorrow morning is not the thing. These are tomorrow night’s snack after the kids are asleep.

  2. Amy
    March 18, 2020 at 8:09 am

    When my kids were small I made cinnamon rolls from baking powder biscuit dough in a pinch. This “sticky” recipie is a nice step up. Thanks Julie. I love your blog by the way.

  3. Wilma
    March 19, 2020 at 4:28 am

    Can I use honey instead of maple syrup? And can I use cake flour instead of APF? Thank you.

    • Julie
      March 22, 2020 at 11:55 am

      Yes to both!

  4. Giuseppina Loffredo
    March 19, 2020 at 3:01 pm

    Hi Julie. I live in Brazil and we don’t have maple syrop here. What do you suggest I can use to replace it? As Wilma wrote above, is honey a good choice?

    • Julie
      March 22, 2020 at 11:55 am

      Hi! honey works, or any kind of syrup, really!

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