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frosted cinnamon biscuits on baking sheet

Bisquick Cinnamon Biscuits

Bisquick cinnamon biscuits are simple breakfast treats you can make in a snap. Easy recipe for Bisquick sweet biscuits with cinnamon and icing.
4.56 from 113 votes
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Course: Breads & Muffins
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12
Calories: 265kcal
Author: Mel Lockcuff



Drop Biscuits:

  • 8 teaspoons cane sugar
  • 2 teaspoons ground cinnamon
  • 3 1/2 cups buttermilk biscuit mix
  • 1 cup water


  • 2 tablespoons salted butter softened
  • 1/2 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/4 cup whole milk


  • Pre-heat the oven to 425° F.
  • In a small mixing bowl, mix together the sugar and cinnamon.
  • In a separate large mixing bowl, add the cinnamon sugar, biscuit mix, and water. Mix everything together well.
  • Drop the biscuits onto an un-greased baking sheet, about 1 to 2 inches apart.
  • Bake at 425° F for 8 to 11 minutes (oven times may vary), until the biscuits turn golden brown.
  • Meanwhile, mix up the icing in a large mixing bowl, combining the softened butter, vanilla extract, powdered sugar, and milk. 
  • When the biscuits are done, remove them from the oven. While they're still hot, brush on the icing, and let it melt into each biscuit.
  • Serve immediately while warm.



*I used 2 7.5-ounce Bisquick biscuit mixes for this recipe. You can use any kind of biscuit mix, or you can make homemade biscuit dough.
We make a lot of cinnamon toast in our house, or as my oldest likes to call it, poor man's cinnamon roll. If you've never had cinnamon toast, that's another recipe for another day, but your life will never be the same once you try this old school treat.
Anyway, I usually always keep a small spice container of cinnamon and sugar already mixed up and ready to go.
This recipe calls for 8 teaspoons of sugar and 2 teaspoons of cinnamon. Just add both to a small bowl, mix it up, and you're ready to make the biscuits.
Yes, you can freeze cinnamon biscuits baked or unbaked.
If freezing unbaked, drop the biscuits onto a wax paper lined cookie sheet of your choice, and freeze them for about an hour so the dough is no longer sticky. Then remove them from the freezer, and place the biscuits in an airtight container or freezer bag, and place them back in the freezer.
If freezing baked, allow the biscuits to cool before placing in an airtight container or freezer bag. I would recommend waiting to frost them right before serving, just so you don't have the added frustration of trying to keep the frosting intact while storing and freezing.


Serving: 1g | Calories: 265kcal | Carbohydrates: 47g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 224mg | Fiber: 1g | Sugar: 31g
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