Easy Apple-Cinnamon Biscuits


Last weekend I woke up before everyone else in the house (except for the cats, they were bugging me for food), and decided on a whim that I wanted to bake something for breakfast. Biscuits seemed just the thing, but they sounded kind of boring, so I tried to figure out a way to spice things up a bit. I considered jam– in college I used to whip up a jam scone-type thing that was always well-received– but didn’t have enough of any one flavor of jam in the refrigerator to make it worthwhile.

Instead I decided to go with cinnamon sugar, and to evoke the classic cinnamon roll I ended up doing a cinnamon swirl rather than just a topping. At the last minute, I added one small apple, chopped, which I think added both flavor and textural interest. All in all, a pretty decent result that took less than an hour from start to finish, though in all honestly it wasn’t so incredibly delicious that I’ll be crowing about it to all of my friends. Will I make it again? Perhaps, if I’m ever in the mood for something sweet at breakfast and have limited time to make it in.

Apple-Cinnamon Biscuits


3 cups flour

1 tbs. baking powder

1 tsp. kosher salt

3 tbs. sugar

6 tbs. butter

1 cup milk


4 tbs. butter, softened but not melted

1/2 cup sugar

1 tsp. cinnamon

1/4 tsp. kosher salt

1 apple, diced


3/4 cup powdered sugar

2-3 tbs. milk

1. Combine dry dough ingredients and cut in butter until it’s the size of peas. Slowly add milk and stir to make a soft dough.

2. In a small bowl, combine filling ingredients (except apple) and mix to make a paste.


3. Roll dough out into a rectangle and spread the paste evenly over its surface. Sprinkle with diced apple and roll into a long log.


4. Slice dough into 3/4″ slices and arrange in a greased 9×13″ baking pan.

5. Bake at 350 degrees F for approximately 25 minutes, until golden brown on top.


6. While biscuits are warm, combine powdered sugar with milk to make a glaze, and drizzle on top. Serve immediately.


2 thoughts on “Easy Apple-Cinnamon Biscuits

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