Cinnamon Goo Biscuits
Prep time: 
Cook time: 
Total time: 
Yield: 9 biscuits
Biscuits adapted from Cook's Illustrated
Cream Cheese Glaze adapted from My Baking Addiction
Cinnamon Goo Filling
  • ½ cup packed dark brown sugar
  • ½ cup packed light brown sugar
  • 1 stick (4 ounces) unsalted butter
  • 1 to 2 tablespoons heavy cream
  • 1 tablespoon ground cinnamon (taste, then add more if you desire)
  • 3 tablespoons melted butter
  • cinnamon sugar*
Thick Cream Cheese Glaze
  • 4 ounces cream cheese (half a package), softened
  • ¼ cup butter, softened
  • 1½ cups confectioners’ sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2-5 tablespoons of milk, depending on how thick or thin you want it.
  1. Prepare Biscuits from Cook's Illustrated, right up to the part before you brush with butter and bake.
Make Cinnamon Goo.
  1. Melt the butter over low heat in a medium saucepan, Stir in the sugars and cook until dissolved. It will separate and look ruined, but don't worry, just take off the heat and stir in the heavy cream until smooth. Stir in cinnamon. This will make more than you need for one pan IF you don't use a snipped ziplock bag (Again, look at it all over the tops of the biscuits in the collage - if done properly, you could probably make another pan of biscuits with whatever is left over). Pour into a squeeze bottle or disposable plastic pastry bag with a small, plain tip inserted. You can also insert the pastry tip into a snipped ziplock bag. Set aside. Preheat oven to 500 degrees F.
Fill Biscuits
  1. Dip the end of a wooden spoon in flour (about ⅛ to ¼-inch diameter). Poke three to four holes, as deep as you can without hitting the bottom, in each ball of dough. Keep cleaning off and flouring the wooden spoon when it starts to stick in the balls of dough, until all of the balls of dough are poked.
  2. Pipe or squeeze cinnamon goo into each hole, almost to the top. Cover pan with plastic wrap and chill in the freezer for 15 -20 minutes, or fridge for about a half hour. Alternatively, you can just poke one big hole in the center of each biscuit, and pipe the goo in. Less messy and a prettier, albeit just as sticky and delicious, outcome.
Bake Biscuits
  1. Remove from freezer or fridge, and remove plastic wrap. Brush with biscuits with melted butter, sprinkle with cinnamon sugar, and bake at 500 degrees F for 5 minutes. Turn down oven to 450 degrees F and bake for another 15 minutes, until well-risen and golden brown.
Make Cream Cheese Glaze
  1. While biscuits are baking, make cream cheese frosting glaze. Beat together cream cheese and butter until smooth - add vanilla extract and salt. Slowly add confectioner's sugar until uniform, then drizzle in the milk until you reach your desired consistency. I kept mine thick - only used a little over 2 tablespoons.
  2. Remove biscuits from oven, and let cool about 5 minutes in the pan on a wire rack. Turn pan over so the connected biscuits fall onto the rack. Pull apart and turn them over - let cool a bit.
  3. Drizzle or glob (I did both) cream cheese glaze frosting over the warm biscuits. Sprinkle glaze with a bit of cinnamon sugar, if desired. Enjoy them while they last!
* To make cinnamon sugar, combine ½ cup sugar and 1½ tablespoons cinnamon. Store in a clean, airtight jar.
Recipe by parsley sage sweet at