Quick & Easy Cinnamon Fan Biscuits - A Festive Breakfast Treat

 

🥐 Cinnamon Fan Biscuits: Easy, Flaky, and Irresistible ✨

If you love the cozy flavor of cinnamon rolls but want something quicker, these Cinnamon Fan Biscuits are the perfect answer. Made with tender layers of biscuit dough brushed with butter, sprinkled with cinnamon sugar, and baked until golden, they pull apart into beautiful fans that are as fun to eat as they are delicious.  

✨ Why you’ll love them:

• Simple ingredients, ready in under an hour.

• Flaky, buttery layers with a sweet cinnamon crunch.

• Perfect for breakfast, brunch, or an afternoon treat.

Serve them warm with coffee or tea, and you’ve got a bake that feels both nostalgic and special.

When I was growing up my mother used to bake us  cinnamon buns every now and then.  They were not made with a yeast dough however.  She used to bake them with a biscuit/scone type of dough. We love, LOVED them!  

 

They were a real treat!  I also did the same for my own children, and I am happy to see that my own children are now baking for  and delighting their own children with them!  I do so love a Generational favorite recipe!

This recipe today is basically the same recipe, except I have put them together in a different way.  These are not rolls, they are fans!  I love Cinnamon Fans!  You could say I am a huge "fan" of Cinnamon Fans!

 And why is that?  Its because you get even more crispy edges to enjoy.  I do so love crispy edges on anything. My favourite bits of the cinnamon bun/rolls were always the crispy buttery cinnamon edges. Yummy yummy!

These are almost like Hasselback cinnamon buns . . .  you know those potatoes that you cut slices into and then roast so you have more crispy buttery edges.  This is the same concept, except it's even better because you can enjoy them with a hot drink.

These would make a great addition to the holiday breakfast table or tea tray.  Thy would also make a great snack for Christmas Eve while you are sitting around the telly watching Christmas films. Actually, they would be great any time!

 

INGREDIENTS NEEDED

TO MAKE

CINNAMON FAN BISCUITS

Just simple baking cupboard ingredients required.

For the dough:

• 2 cups (240g) plain flour
• 2 TBS Caster sugar (fine granulated sugar)
• 3 tsp baking powder
• 1/2 tsp salt
• 13 cup (75g) cold butter, cut into bits
• 3/4 cup (180ml) whole milk

For the filling:

• 3 TBS softened butter
• 4 TBS cinnamon sugar (Mix together 3 1/2 TBS granulated sugar, 1/2 TBS ground cinnamon)

To finish:

• 1/2 cup (65)g sifted icing sugar
• 1/4 tsp vanilla paste or extract
• 2 to 3 tsp milk

 

 

Make sure you use plain all-purpose flour for this.  Do not use self-rising flour.

Check the freshness of your baking powder. Place some in a glass and add some water or vinegar. It should fizz if it is good.

Make sure your butter is really cold for the dough. I use salted butter.

I use whole milk because that is all I have in my house. You can also use 2% or semi-skimmed if you wish.

Make sure your butter for the filling is soft enough to spread on the dough without tearing it.

If you wish you can use a bit more cinnamon. You could also add some ground cardamom if you have it and enjoy the flavor.

 

HOW TO MAKE CINNAMON FAN BISCUITS

These really are not very difficult to make.  They go together very quickly and easily. 

1. Preheat the oven to 220*C/425*F/ gas mark 7 Butter 8 non-stick muffin cups really, really well and set aside. (Make sure you do this as the cinnamon sugar might stick to the pans.)
2. Sift the flour into the bowl with the baking powder, sugar and salt. (I use a fine sieve for this. This makes sure that the baking powder, etc. all get mixed into the flour evenly)
3. Drop in the butter and cut it in with a pastry blender or two round bladed knives until the mixture resembles fine crumbs. (You can also rub it in using the tips of your fingers.)
4. Make a well in the center and stir in enough of the milk (using a fork) to make a soft dough that leaves the side of the bowl. (Do not overwork.)
5. Tip out onto a lightly floured surface and knead gently a few times to bring together and then gently roll or pat out into a 12 by 10-inch rectangle. (Try to be as accurate as possible.)
6. Spread the dough with the softened butter. Sprinkle the cinnamon over top evenly. (I like to pat it on a bit with my fingers to help it to adhere.)
7. Using a pizza cutter, cut the dough crosswise into six equally sized strips. Stack the strips on top of one another, with the plain side of one on the bottom, and the plain side of the last one on top (two cinnamon sides together at the top if that makes sense) You should have plain sides on side facing the table and the side facing you. Turn side ways and cut into 8 equal slices. Place the long cut side down into one each of the buttered muffin cups. (I hope this makes sense.)
8. Bake in the preheated oven for 15 minutes until risen and golden brown. Remove from the oven and immediately tip out onto a wire rack (They will stick if you leave them in.) Place them right side up.
9. Whisk together the icing sugar, vanilla and milk to make a thin drizzle icing. Drizzle decoratively over the tops of the warm buns. Serve warm. These are best served on the day.

HINTS AND TIPS FOR SUCCESS

• Read through the recipe several times before beginning. This helps to familiarize you with any ingredients, equipment, or techniques needed to make these buns.
• Assemble all of your ingredients prior to beginning. This will help to prevent you from leaving anything integral out.
• Measure all of your ingredients accurately. Baking is an exact science.
• If measuring by cups, spoon the flour into the cup and then level it off with a straight edge, do not scoop it right out of your flour bin.
• Make sure your butter for the dough is really cold before rubbing/cutting it into the flour mixture.
• Sift your icing sugar to help prevent lumps in the glaze.

  

FREQUENTLY ASKED QUESTIONS

CAN I USED SELF RISING FLOUR FOR THESE?

It is not recommended as the leavening in self-rising flour is not the same amount as is required for this recipe. It is best to use plain all-purpose flour.

CAN I USE A WHOLE GRAIN FLOUR?

You can use a whole grain flour if you wish, although they may not rise as much. I also would mix half whole grain flour with half white flour for the best results.

CAN THESE BE MADE AHEAD OF TIME?

These really are best eaten on the day. You could make the dough ahead of time, along with the cinnamon sugar filling.  Cover and chill. Take out when you want to bake them and proceed as per recipe. You could bake them ahead if you wish, but no more than 1 day ahead.  Do not glaze until you are ready to serve them.  Reheat briefly in a warm oven before glazing.

CAN THESE BE BAKED AND FROZEN?

Yes you can totally bake these and freeze them.  Do not glaze if you are freezing them until you go to serve them. To freeze, wrap or place into an airtight freezer container.  Label and date. They will keep frozen for up to three months. When you are ready to serve, reheat briefly in a warm oven and glaze once out of the oven.

CAN THIS RECIPE BE DOUBLED?

Yes, you can double this recipe very easily. 

 

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Yield: Makes 8 buns

Author: Marie Rayner

Cinnamon Fan Biscuits

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

A delicious quick breakfast roll which is set to take the place of your regular cinnamon rolls. Almost instant gratification. 

Ingredients

For the dough:

• 2 cups (240g) plain flour
• 2 TBS Caster sugar (fine granulated sugar)
• 3 tsp baking powder
• 1/2 tsp salt
• 13 cup (75g) cold butter, cut into bits
• 3/4 cup (180ml) whole milk

For the filling:

• 3 TBS softened butter
• 4 TBS cinnamon sugar (Mix together 3 1/2 TBS granulated sugar, 1/2 TBS ground cinnamon)

To finish:

• 1/2 cup (65)g sifted icing sugar
• 1/4 tsp vanilla paste or extract
• 2 to 3 tsp milk

Instructions

1. Preheat the oven to 220*C/425*F/ gas mark 7 Butter 8 non-stick muffin cups really, really well and set aside.
2. Sift the flour into the bowl with the baking powder, sugar and salt.
3. Drop in the butter and cut it in with a pastry blender or two round bladed knives until the mixture resembles fine crumbs.
4. Make a well in the center and stir in enough of the milk (using a fork) to make a soft dough that leaves the side of the bowl.
5. Tip out onto a lightly floured surface and knead gently a few times to bring together and then gently roll or pat out into a 12 by 10-inch rectangle.
6. Spread the dough with the softened butter. Sprinkle the cinnamon over top evenly.
7. Using a pizza cutter, cut the dough crosswise into six equally sized strips. Stack the strips on top of one another, with the plain side of one on the bottom, and the plain side of the last one on top (two cinnamon sides together at the top if that makes sense) You should have plain sides on side facing the table and the side facing you. Turn side ways and cut into 8 equal slices. Place the long cut side down into one each of the buttered muffin cups.
8. Bake in the preheated oven for 15 minutes until risen and golden brown. Remove from the oven and immediately tip out onto a wire rack (They will stick if you leave them in.) Place them right side up.
9. Whisk together the icing sugar, vanilla and milk to make a thin drizzle icing. Drizzle decoratively over the tops of the warm buns. Serve warm. These are best served on the day.

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