Cinnamon Buttermilk Biscuits

Do you love cinnamon as much as I do?  If so, then a batch of these
Cinnamon Buttermilk Biscuits needs to be in your future!

Lightly spiced with cinnamon, these Cinnamon Buttermilk Biscuits are a delicious and sweet way to start your day!I have a problem with cinnamon, guys.  There, I said it.  It’s out there for the whole world to know.  And this isn’t a new problem.  I’ve had an addiction to cinnamon for my entire life.  Allow me to present Exhibit A: I was in high school when my parents left me alone for the weekend.  I can’t remember where they went, but I had the whole house to myself.  While most kids might have had a raging party in this situation, I instead went and got a party tray of cinnamon biscuits from a local restaurant.  Because in my mind, that is a party.  A party with just two invitations: me and a tray of cinnamon biscuits.  I rest my case.

Lightly spiced with cinnamon, these Cinnamon Buttermilk Biscuits are a delicious and sweet way to start your day!I pretty much love any and all breakfast food.  I don’t discriminate.  Cinnamon buns?  Yup.  Pancakes?  Yup.  Bacon?  Umm, is that really a question?  Hash browns?  Sure!  In our quest to keep our diet somewhat balanced, we’ve been sticking with healthy breakfasts lately…which means a container of Greek yogurt topped with granola.  I’m not gonna lie…that yogurt is really tasty.  But its not cinnamon biscuits.  Sure, there is cinnamon in the granola (did I mention my addiction to cinnamon?), but sometimes a guy just wants biscuits for breakfast.

Lightly spiced with cinnamon, these Cinnamon Buttermilk Biscuits are a delicious and sweet way to start your day!I didn’t reinvent the wheel for these Cinnamon Buttermilk Biscuits.  I just slightly adapted my recipe for Southern Buttermilk Biscuits instead.  By “adapted,” I mean added cinnamon and a dash of nutmeg.  That’s it.  Oh, and I did finish these bad boys off with a drizzle of icing.  Just because.

Lightly spiced with cinnamon, these Cinnamon Buttermilk Biscuits are a delicious and sweet way to start your day!While I’ve been on a bread baking kick lately, my yeast-averse readers can take joy in the fact that these biscuits are leavened entirely by baking powder.  No yeast here.  That means these Cinnamon Buttermilk Biscuits can be whipped together in the morning.  The only “trick” is that the dough is pretty sticky, so make sure to use extra flour when cutting and shaping these biscuits.  Throw ’em in the oven, and it won’t be long before your whole house will be filled with the delicious smell of fresh biscuits.  Just promise me that you’ll send me an invitation to the cinnamon biscuit party?

Lightly spiced with cinnamon, these Cinnamon Buttermilk Biscuits are a delicious and sweet way to start your day!

Cinnamon Buttermilk Biscuits

Do you love cinnamon as much as I do?  If so, then a batch of theseCinnamon Buttermilk Biscuits needs to be in your future!
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 217kcal


For the Biscuits

  • cups all-purpose flour
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp salt
  • ½ cup unsalted butter, cold
  • 1 cup buttermilk
  • Butter melted (for finishing)

For the Icing (Optional)

  • 1 cup powdered sugar
  • 2 Tbsp milk


  • Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
  • Using a medium bowl, add the flour, baking powder, cinnamon, nutmeg and salt. Mix until well combined.
  • Cut the butter into 1/2" cubes and add to the bowl of dry ingredients.
  • Using a pastry cutter (or two table knives), cut the butter into the dry ingredients until butter pieces are pea-sized.
  • Add the buttermilk and stir lightly until absorbed. (Note: The dough will be sticky, but if it seems overly sticky, then just add more flour one tablespoon at a time until it becomes less sticky.)
  • Turn the dough out onto a generously floured countertop and shape into a rough square. (Note: Use additional flour to keep your hands from becoming too sticky from the dough.)
  • Cut the dough into 12 evenly sized pieces.
  • Using your hands, shape each piece of dough into a circle about 1/2" thick. Place biscuits on a lined sheet-pan. (If you desire crispier edges to your biscuits, then space them about 1" apart on the pan. If you desire softer edges, then place them so that they are almost touching.)
  • Bake at 425°F for 17-20 minutes, or until tops are golden in color.
  • Remove the biscuits from the oven and brush hot biscuits lightly with melted butter.
  • (Optional) To make the Icing, whisk together the milk and powdered sugar. Let the biscuits cool and then drizzle with Icing before serving.

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    1. Yes! Cinnamon lovers unite, Christina! I’m pretty sure I need to figure out how to grow a cinnamon tree in my backyard. If I can get it to work, then you are totally welcome to come over and borrow a branch or two anytime you’d like! 🙂

  1. I have a problem with cinnamon too David, I feel like adding it to every thing I recently added it to my chai as well..and it tasted great! These biscuits look really good, it’s funny how biscuits in India = crunchy cookies and in US it means a totally different thing! I need to make these soon! Thanks for the recipe 🙂

    1. Yes! Cinnamon chai sounds amazing, Manali. I’m pretty sure I could get addicted to that pretty easily. 🙂 And yes, I totally agree with the biscuit confusion. Whenever we travel to Europe, we always get confused by biscuits over there. I guess it’s just what we grew up with, ya know?

  2. Haha – so, is it because you got the cinnamon biscuits first that you didn’t invite anyone over? I don’t blame you – I was an only child for 5 years, I have sharing issues when it comes to food!!! 😉

    Dude – these biscuits!!! What else can be said!!! These need to be in a restaurant somewhere – or in the freezer section of my grocery store – or in my mailbox!!!
    P.S. I carry cinnamon and chili pepper flakes when I go on vacay!

    1. Haha…no, I would have still invited people over. I just would’ve hidden the cinnamon biscuits in the cabinet first! 😉

      Do you really carry cinnamon and chili with you on vacation? My respect for you just went way up! That’s awesome! I knew people in Louisiana that would carry a little container of Tony’s with them on vacation. Crazy…but awesome at the same time!

  3. David, these biscuits look wonderful. Cinnamon biscuits – this sounds like a wonderful trade in to cinnamon buns, when you don’t feel like waiting hours for the dough to rise. Pinning for later.

    1. You know…that’s a really good point, Catherine! I’ve never thought about it like that, but these biscuits are kinda like cinnamon rolls (especially with the frosting). Not the exact same since they are still biscuits, but they don’t have to rise forever like cinnamon rolls either! Thanks!!

  4. Oh man, whenever I read ‘biscuits’ I get so confused. See below. Also, I totally did something similar (legit wrote ‘cimmilar’ first) but with cinnamon buns. Mum not home and Persian food in the fridge = no dice. Cinnamon buns it was, extra sticky.

    American term- Australian Term
    Biscuit- Cookies
    Cookies- Biscuits
    Scone- Slice
    British Scone- Scone.

    1. You and your crazy Australian terms, Arman! But you’re totally right. Whenever we travel to Europe, we get totally confused by all of the terms. American biscuits are kinda unique I guess. But it’s all about what you grew up saying, ya know? Maybe I need to go on a worldwide tour documenting all of the different foodie terms and how they differ from country to country!

    1. Thank you so much, Linda! I love buttermilk biscuits, and cinnamon is one of my favorite spices…so it just made sense to combine the two to create these tasty treats. Thanks for commenting! 🙂

    1. Oh man, you are making me want to get in the kitchen right now and make another batch of these, Mary! You can’t top warm biscuits with melted butter and cinnamon! 🙂

  5. These sound fantastic. And from one cinnamon fan to another its definitely my favorite spice. Thyme might be my favorite herb and lemon for fruit. Chocolate is another story, but cinnamon is used ALL the time in both sweet and savory dishes in my kitchen. I want to check these guys out, love the buttermilk tang and topped off with the icing… perfect.

    1. I’m still trying to get on board with cinnamon in savory dishes. I’ve added a bit here and there, and it just throws me off. It’s probably because I love cinnamon so much in sweet foods that it confuses my brain when I taste it in savory food. But yes, these biscuits are legit good…I love a classic buttermilk biscuit!!

  6. LOL! Sounds like we eat the same breakfast most days. I like my yogurt and granola too, but sometimes you gotta break out a cinnamon biscuit recipe to bring some balance. And, we so need to start a cinnamon lovers club because I treat cinnamon like Frank’s Red Hot Sauce! 😉

    1. Oh yes! Actually, we need to invent a cinnamon sauce, Tamara. Think about it. It’d be like Frank’d Red Hot, but it would bring cinnamon deliciousness instead. It could be genius for us cinnamon lovers. Haha!

    1. Hey there, Kesha! I’m right there with ya on those Bojangle’s biscuits. Yum! These biscuits aren’t quite as tall and fluffy as those from Bonjangle’s…but they are definitely tasty. And making homemade biscuits is always fun! Thanks so much for stopping by and commenting, too! 🙂

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