Two Peas and Their Pod

Gooey Cinnamon Biscuits

Gooey Cinnamon Biscuit Recipe from

My dad makes the world’s best cinnamon rolls. Luckily, he has taught me how to make them so I can enjoy his cinnamon rolls even when he is not around. They are fairly easy to make, but they do take some time. I was craving cinnamon rolls over the weekend, but wasn’t in the mood to spend all morning in the kitchen. Instead, I made Gooey Cinnamon Biscuits. These cinnamon layered biscuits taste similar to a gooey pull-apart cinnamon roll, but are super simple to make. Josh and I had these babies in and out of the oven in no time.

The biscuits are made with heavy cream instead of butter. We cut the biscuit dough into eight large squares and put four of the squares in an 8×8 pan.

Next, we sprinkled the dough with brown sugar, cinnamon, and cinnamon chips. We put the remaining squares on top of the filling and pressed the edges to seal the biscuits together. We topped the biscuits with more cinnamon chips and let them bake for about 15 minutes.

Gooey Cinnamon Biscuit Recipe from #recipe

When the biscuits were slightly cooled, we drizzled a creamy glaze over the entire pan. The glaze seeped down into the biscuits adding a dose of extra sweetness to the biscuits. I cut the biscuits into squares and we sat down to indulge in our weekend breakfast treat.

I don’t think either of us said a word at the breakfast table. We were too busy devouring our Gooey Cinnamon Biscuits. The biscuit dough is rich, fluffy, and tender. The tunnel of cinnamon sugar goodness along with the sweet cream glaze takes these biscuits to a whole new level.

Gooey Cinnamon Biscuit Recipe from Easy cinnamon biscuits that taste like cinnamon rolls!

These satiny sweet biscuits melt in your mouth and will make you want seconds. I told myself I was only going to have one biscuit, but I couldn’t stay away from the pan. I kept going back to the pan for one more bite. By the end of the day I think my “one more bite” turned into three more biscuits. Oops! :)

If you are feeling lazy, but in the mood for a divine breakfast treat-you have to make these Gooey Cinnamon Biscuits.  I love my dad’s cinnamon rolls, but when I am craving a cinnamon breakfast treat and don’t have enough time, this is my new “go to” recipe. These cinnamon biscuits are too easy to make. So easy that I am already thinking about making another pan. I might be in trouble with this recipe:)

Update-I’ve had a lot of questions about where to buy cinnamon chips. I buy Hershey’s Cinnamon Chips and I can usually find them at Dan’s Market and Fresh Market in Utah. If you can’t find them in a store near you, you can order them online here.

Gooey Cinnamon Biscuit Recipe from Easy cinnamon biscuits that taste like cinnamon rolls! #recipe

Gooey Cinnamon Biscuits

Yield: 4 huge biscuits or 9 regular biscuits

Cook Time: 14-16 minutes


2 cups all-purpose flour
3 tablespoons dark brown sugar, divided
2 teaspoons baking powder
1 1/2 teaspoons cinnamon, divided
1/2 teaspoon salt
2 cups heavy cream, divided
1/2 cup cinnamon chips, divided
3/4 cup confectioner's sugar
1 teaspoon vanilla extract


1. Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan and set aside.

2. In a large bowl, whisk together the flour, 1 tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon, and salt, breaking up any large clumps in the brown sugar. Pour in 1 1/2 cups of the cream and mix just until combined. Dump the dough onto a lightly floured surface and pat into a long, thick rectangle. The dough will be firm, yet wet and sticky.

3. Slice the rectangle into 8 equally-sized squares. Lay four of the squares in the prepared baking pan. Sprinkle the remaining 2 tablespoons of brown sugar, 1/2 teaspoon cinnamon, and half of the cinnamon chips over each square. Place the remaining biscuit dough squares on top and lightly press the edges to seal. Top the biscuits with the remaining cinnamon chips.

4. Bake for 14 to 16 minutes, or until the biscuits are slightly golden brown on the outside and just cooked through. Remove from the oven and use a knife to spread and smear the hot cinnamon chips on top of the biscuits.

5. Whisk together the remaining 1/2 cup cream, confectioner's sugar, and vanilla extract. Lightly drizzle the biscuits with this glaze. Serve immediately.

Recipe slightly adapted from The Kitchn

If you like these Gooey Cinnamon Biscuits, you might also like:

Buttermilk Biscuit Cinnamon Rolls Recipe from Eating Out Loud
Quick and Easy Cinnamon Butter Buns from Baked Bree
Itty Bitty Cinnamon Roll Bites from Picky Palate
Buttermilk Drop Biscuits from Two Peas and Their Pod

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117 Responses to “Gooey Cinnamon Biscuits”

  1. Shaina — September 13, 2011 @ 3:44 pm

    I have to make these. I don’t know that it’s really an option.

  2. Tali Simon @ More Quiche, Please — September 13, 2011 @ 3:48 pm

    These look incredible, though I don’t have cinnamon chips in my local stores and the online price is a bit steep. Would they work just as well with whole-wheat flour?

  3. Two Peas — September 13, 2011 @ 6:38 pm

    You can use extra cinnamon and sugar if you can’t find the chips. I haven’t tried the recipe with whole wheat. Let me know if you do!

  4. Annalise — September 13, 2011 @ 7:08 pm

    YUM! These look incredible!

  5. Denise — September 13, 2011 @ 8:57 pm

    I am in Austin, TX and they have the Hershey’s cinnamon chips at our HEB. I use them for your banana cinnamon chip bread too, but I make that recipe into mini-muffins. Thanks, this recipe looks great!

  6. Heather @ Multiply Delicious — September 13, 2011 @ 9:31 pm

    Oh my goodness Maria! These sound amazing! And so sinful! I love anything involving cinnamon, biscuits, and cinnamon roll. Wow! So good!
    I hope you are doing well! Been thinking about you. Only a few more weeks. So exciting!

  7. bridget {bake at 350} — September 13, 2011 @ 11:13 pm

    I need these….like right this very second! Wow…so smart! Totally making these…and SOON!

  8. CouponClippingCook — September 14, 2011 @ 1:08 am

    What a great idea to make cinnamons rolls in a biscuit form. It’s such a perfect way to make them. Just love this recipe….looks sooooo good.

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  10. Kacie — September 14, 2011 @ 10:38 pm

    Do you think you could make them the night before and put them in the fridge over night? We are going tailgating this weekend and I think these would be wonderful but I don’t want to have to get up an earlier than I already am.

  11. Two Peas — September 15, 2011 @ 10:28 am

    I haven’t tried making them the night before, but I am sure they would be fine. Enjoy!!!

  12. Georgia Pellegrini — September 15, 2011 @ 7:04 pm

    If it has the word gooey in it, sign me up!

  13. grace — September 16, 2011 @ 7:46 am

    ah. god bless the maker and creator of cinnamon chips. :)

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  15. Alice — September 19, 2011 @ 8:24 am

    The 2 cups of flour etc.. and 1-1/2 cups of cream got me a soupy mess. I added flour until it was merely a sticky mess. Anybody else try this yet?

  16. Two Peas — September 19, 2011 @ 9:37 am

    The dough should be sticky, but not soupy. Sorry you had trouble.

  17. Maryanna — September 20, 2011 @ 9:09 pm

    These could get me in some real trouble. :)

  18. Liz (Little Bitty Bakes) — September 25, 2011 @ 10:34 am

    Wow, such a great shortcut method to satisfying a craving for cinnamon rolls! I love it. And I’m pretty sure those cinnamon chips are the best ‘chip’ ever – sooo addictive!

  19. Angie @ Bigbearswife — September 25, 2011 @ 10:45 am

    mmm these look so perfect!

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  21. Ashley — November 24, 2011 @ 12:31 am

    Just made these for Thanksgiving breakfast tomorrow and of course had to eat a piece immediately. They are dee-lish!!! I can’t believe how easy they were to make. I didn’t have a problem working with the dough at all. No more canned cinnamon rolls will be served in this house!

  22. Two Peas — November 24, 2011 @ 1:41 pm

    Glad you liked the biscuits.

  23. Sarah — January 5, 2012 @ 11:35 pm

    Maria, I am new to your blog and everything looks delish I cant wait to start trying your recipes. I too live in UT and was wondering where you buy your cinnamon chips, I am having a hard time finding them.

  24. ShElly — January 8, 2012 @ 12:19 am

    Maria, where do you find
    Cinnamon chips?

  25. Two Peas — January 8, 2012 @ 1:14 pm

    I buy them at Dan’s or Fresh Market in Utah. You can order them online here:

  26. Francesca — January 13, 2012 @ 7:26 am

    Unfortunately I wasn’t a huge fan of these when I made them a few weeks ago. The dough was very tough to work with…worse than scone dough (which I’ve gotten used to by now). The dough was way too sticky. I also didn’t much care for the flavor of the dough.

    I added caramelized bananas and used chocolate chips instead of cinnamon chips (can’t find those around here). The filling was great, just not the dough. I’d like to try this with actual store-bought biscuits sometime…or something of that sort. My boyfriend loved them as is…maybe I’m juts a bit critical.

  27. Melissa Klotz — February 3, 2012 @ 4:11 pm

    OMG I can’t handle this right now… I’m currently obsessed with white chocolate cinnamon kettle corn and that’s made me obsessed with anything cinnamon (one of my favorite dessert flavors anyway, really). I need to make this ASAP!!!

  28. Hannah — March 24, 2012 @ 7:30 am

    Do you think you could make these as individual biscuits on a baking sheet rather than in the pan? Do you think I would need to make any adjustments to do that?

  29. Two Peas — March 24, 2012 @ 10:50 pm

    I haven’t tried making them as individual biscuits. You could cut them and place them on a pan and try it! Let me know if it works!

  30. Tiffany Daumueller — April 16, 2012 @ 12:21 pm

    I’m with you on the time crunch. These look AWESOME! My Father-in-Law loves anything with those cinnamon chips so I will have to give these a try for the in laws. Do you think it would work with home made half and half in place for the cream? I wish I had some heavy cream in my house. I am anxious to see!

  31. Two Peas — April 16, 2012 @ 5:48 pm

    I am sure half and half would work! Enjoy!

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  34. Jo — November 27, 2012 @ 10:32 pm

    These are d.e.l.i.c.i.o.u.s.!!! I didn’t have heavy cream but did have some half-and-half that I needed to use up. I’m sure it would have been even better with heavy cream because I had to add quite a bit more flour to the dough to get it thick enough to spread. But it was so good that no one knew the difference and I didn’t tell!! ;)

    Thanks, Maria!

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  36. IndianaAnna — March 30, 2014 @ 10:00 am

    I made these this morning, exactly as written and they turned out pretty good. The glaze part didn’t turn out at all. When I added the 1/2 cup remaining cream to the 3/4 cup powdered sugar, it was way too liquid-y to qualify as a glaze, I added another cup of powdered sugar, but it was still very thin. I think a couple of tablespoons cream with the 3/4 cup powdered sugar would probably work better.

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