These glazed Cinnamon Swirl Raisin Biscuits will make an impeccable start to your morning alongside your cuppa jo or hot tea.
Easy Cinnamon Swirl Raisin Biscuits Recipe
These were inspired by a popular biscuit sold at at a fast food restaurant, Hardees here in the South. Hardees is also known as Carl Jr.’s on the West coast. They offer an uber popular cinnamon raisin biscuit on their breakfast menu. Many people have taken on the task of a making a copycat version of Hardees biscuit, they can be found online everywhere. When making these, my goal wasn’t to create a copycat version, but, Hardees famous biscuit was indeed my inspiration for these sweet cinnamon-swirl raisin biscuits.
How to Make the Best Cinnamon Swirl Raisin Biscuits Recipe
One of the things I enjoy most about Hardees cinnamon raisin biscuits, is that they have layers of cinnamon flavor as opposed to cinnamon mixed into the dry ingredients. It’s almost like there’s a cinnamon surprise in every bite. So, in working on that premise, I chose to use a layering technique for these Cinnamon-Swirl Raisin Biscuits. The ingredients for these biscuits aren’t fancy, but they do involve several steps to make. That’s how you show the love in homemade baked goods.
- Ingredients you’ll need to make homemade Cinnamon Swirl Raisin Biscuits: Biscuit baking mix (i.e. Bisquick or similar private label brand) granulated sugar, cold butter, buttermilk and raisins.
- For the Cinnamon Swirl you’ll need: Ground cinnamon mixed with light brown sugar, melted butter and one tablespoon of biscuit baking mix. Use the same mix used for the biscuits.
- For the creamy Vanilla Cream Glaze you’ll need: Powdered sugar, heavy cream and vanilla extract.
- Kitchen gadgets you’ll need: A 9 x 9 inch non stick baking pan, mixing bowls, measuring cups and spoons, a sharp knife to cut the biscuits and a pastry mat or non stick surface to roll out the dough.
- It’s a very important step in preparing the raisins to soak them in boiling water before they’re added to the dough. Make a special effort to drain them well.
- It’s important to check the center of these biscuits with a toothpick before removing from the oven just as you would a cake. If the center isn’t done and the top is browning, lay a piece of foil on top to prevent it from over browning and continue to bake until the toothpick comes back clean.
- You can store Cinnamon Swirl Raisin Biscuits in an airtight container chilled in the refrigerator for 2-3 days.
- You can also freeze them for up to 2 months. Thaw overnight in the refrigerator and glaze just before serving.
More Southern Style Biscuit Recipes to Make
Biscuits are perfectly suitable to be served at any time of day from breakfast, brunch, tea time, lunch or supper. More biscuit recipes you may also like to try:
- Ham and Cheese Biscuits are a fantastic use for leftover holiday ham.
- Fluffy Butter Biscuits include yeast for a buttery fluffy biscuit texture that makes them unforgettable.
- Southern Buttermilk Biscuits are rockstars and can be stuffed with ham, sausage bacon and eggs or smothered with sausage gravy.
- 7UP Biscuit Cinnamon Rolls bake crispy and golden in a cast iron skillet.
- Easy Drop Biscuits are super easy to make and require no rolling and cutting of the dough.
- You may also like to try this recipe for Beaten Biscuits from White Lily Flour.
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Helpful Kitchen Items:
Cinnamon Swirl Raisin Biscuits
- 4 cups baking mix [i.e. Bisquick]
- 1/4 cup granulated sugar
- 1 cup cold butter cubed plus additional for pan
- 1 1/4 cup buttermilk
- 1 cup raisins
- Cinnamon swirl:
- 1 Tbsp ground cinnamon
- 4 Tbsp melted butter
- 1/4 cup light brown sugar
- 1 Tbsp Bisquick
- 3/4 cup powdered sugar
- 1/4 cup heavy cream
- 1/2 tsp pure vanilla extract
- Preheat oven to 375°F. Butter a metal non-stick 9 x 9 baking pan.
- Cover raisins with boiling water and let stand for 10 minutes to soften, then drain.
- Meanwhile, sift together dry ingredients in a medium size mixing bowl, using a whisk, Using a pastry blender or a food processor, cut in butter until it resembles peas. (Add to a mixing bowl, if using food processor.)
- To the mix add buttermilk and raisins. Stir until fully combined. The dough will be sticky.
- Turn dough out onto a lightly floured non stick surface. (Use baking mix)
- Gently knead the dough coating with Bisquick just until not sticky.
- Pat the dough into a round even height and width, then divide the dough in half, then into 4 equal pieces. [Tip: Use just enough dry biscuit mix and avoid incorporating too much or the biscuits will be dry]
- To make the swirl: In a small bowl, mix together the cinnamon, butter, sugar and bisquick until fully blended.
- Gently, press 1/4 of the dough into the pan, then spread with 1/4 of the cinnamon swirl mixture. Repeat with each dough layer, pressing the edges of the dough together. Use floured hands, if needed. End with the cinnamon mixture.
- Use a sharp knife and score the biscuits into 16 portions. Place into the preheated oven.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes back clean. Check at 25 minutes and place aluminum foil on top to prevent over browning.
- Let stand for 5 minutes while you make glaze. Mix together powdered sugar, cream and vanilla, then drizzle on top.
- Cut apart and serve.