Cinnamon Biscuit Blossoms Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
• Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
• Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
• Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
• Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

Steps:

• In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

Steps:

• Heat oven to 375°F.
• Separate dough into 8 biscuits.
• Make 5 (3/4-inch-deep) cuts evenly around outside edge of each biscuit to resemble flower petals.
• Place each biscuit flower on ungreased large cookie sheet. (If biscuits are uneven, flatten slightly to make tops even.).
• In small bowl, combine sugar and cinnamon; mix well.
• Sprinkle sugar mixture over biscuits.
• With thumb, make deep indentation in center of each biscuit.
• Fill each with scant teaspoon jelly.
• Bake at 375°F for 11 to 17 minutes or until golden brown.
• Serve warm.

Steps:

• Beat butter, sugar, egg and vanilla until creamy.
• Add dry ingredients, except chocolate chips.
• Put into a cookie press and press out flower-shaped cookies.
• Bake 6-8 minutes or until edges start to lightly brown.
• Remove from oven and immediately place a chocolate chip in the center of each cookie.
• Let cool a minute or two before removing from pan.

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

Steps:

• In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar. , Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves. , Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).