Who can resist the warm, flaky goodness of a Bojangles cinnamon biscuit? These sweet, buttery treats have a way of making mornings feel extra special. With their perfect blend of cinnamon spice and sugary glaze, they’re a nostalgic favorite that never goes out of style.
Bojangles Cinnamon Biscuit Recipe
Recreating the iconic Bojangles Cinnamon Biscuit at home is a simple pleasure. With a few household ingredients and easy steps, we can savor the warm, flaky delight in our own kitchen. Here’s how we can make this sweet treat.
Ingredients
For Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter (cubed)
- 3/4 cup cold buttermilk
For Cinnamon Filling:
- 1/4 cup unsalted butter (melted)
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
For Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Biscuit Dough
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the cold butter and use a pastry cutter or your fingers to combine it with the flour mixture until it forms a breadcrumb-like texture.
- Gradually pour in the cold buttermilk, mixing gently until a dough forms. Be careful not to overmix, as this can make the biscuits dense.
Step 2: Roll and Layer the Dough
- Sprinkle a clean surface with flour and roll out the dough into a rectangle about 1/2 inch thick.
- Brush the surface of the dough generously with melted butter.
- Mix the brown sugar and cinnamon in a bowl, then sprinkle it evenly over the buttered dough.
- Fold the dough in half, press gently to seal, and roll it out again to about 1-inch thickness.
Step 3: Cut and Bake Biscuits
- Use a round cutter (about 2.5 inches in diameter) to cut out the biscuits. Combine scraps and repeat rolling and cutting as needed.
- Place biscuits on a baking sheet lined with parchment paper, keeping them close together for soft sides.
- Preheat the oven to 400°F (200°C).
- Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are puffed.
Step 4: Prepare the Glaze
- While the biscuits bake, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable; add a bit more milk if needed.
Step 5: Finish the Cinnamon Biscuits
- Once the biscuits are out of the oven and slightly cooled, drizzle or spoon the glaze over the tops generously.
- Serve warm and enjoy the sweet, cinnamon-spiced perfection!
Baking Tips
| Tip | Why it Matters |
|---|---|
| Use cold butter | Cold butter helps create layers in the biscuits, resulting in a flaky texture. |
| Do not overmix | Overmixing develops gluten, which can make the biscuits tough instead of tender. |
| Glaze while warm | A warm biscuit helps the glaze seep in, enhancing the flavor and texture of each bite. |
We can enjoy these homemade Bojangles Cinnamon Biscuits, bringing their nostalgic appeal right to our table.
Ingredients
For The Biscuits
- 2 cups of all-purpose flour
- 1 tablespoon of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon salt
- 6 tablespoons of cold unsalted butter (cubed)
- 3/4 cup of buttermilk (chilled)
For The Cinnamon Filling
- 1/4 cup of unsalted butter (softened)
- 1/4 cup of light brown sugar (packed)
- 1 tablespoon of ground cinnamon
For The Glaze
- 1/2 cup of powdered sugar (sifted)
- 1 to 2 tablespoons of milk (adjust for desired consistency)
- 1/4 teaspoon of vanilla extract
Tools And Equipment
To recreate Bojangles Cinnamon Biscuits at home, having the right tools and equipment is essential. These tools ensure precision and help achieve the perfect texture, taste, and presentation that make this recipe so irresistible. Here is a detailed list of what we need:
Essential Tools:
- Mixing bowls: One large and one medium bowl to combine the biscuit dough and cinnamon filling separately.
- Biscuit cutter (2.5–3 inches): For evenly shaped, round pieces of dough that bake uniformly.
- Pastry blender or fork: To blend the cold butter into the flour mixture for the flaky biscuit texture.
- Whisk: For preparing the glaze and mixing dry ingredients consistently.
- Measuring cups and spoons: Accurate measurements are crucial for a well-balanced recipe.
- Rolling pin: To flatten and shape the dough to the ideal thickness.
- Parchment paper or silicone baking mat: To prevent sticking and ensure even baking.
- Baking sheet: A sturdy, flat surface for placing the biscuits in the oven.
- Cooling rack: To cool the biscuits evenly, ensuring their texture stays perfect while they rest.
Optional, But Useful Equipment:
- Stand mixer with paddle attachment: For effortless dough mixing, especially when preparing larger batches.
- Pastry brush: To apply butter or glaze evenly over the biscuits for that glossy finish.
- Offset spatula: To spread the cinnamon filling evenly over the dough before rolling.
- Dough scraper: Helpful for handling sticky dough and keeping work surfaces clean.
Organized Tools Checklist
| Category | Equipment | Purpose |
|---|---|---|
| Mixing & Measuring | Mixing bowls, whisk, measuring cups, spoons | For combining and accurate ingredient measurement |
| Shaping & Rolling | Biscuit cutter, rolling pin, dough scraper | Ensure uniform shape and create flaky layers |
| Baking Support | Parchment paper, baking sheet, cooling rack | For even baking and cooling |
| Enhancements | Pastry brush, offset spatula | To enhance presentation and layering capabilities |
Each tool plays an important role. For instance, using a pastry blender ensures that the cold butter is incorporated properly into the dough, creating those signature flaky layers. Meanwhile, the parchment paper minimizes mess and allows for easy biscuit removal from the baking sheet.
Be sure to assemble everything in advance to keep the preparation smooth and enjoyable. By equipping ourselves with the right tools, we can set ourselves up for success in making these Bojangles-inspired cinnamon biscuits.
Directions
Let’s walk through the step-by-step process to recreate the Bojangles Cinnamon Biscuit Recipe at home. With a little patience and the right technique, you’ll have warm, flaky, and sweet biscuits ready in no time.
Prep The Ingredients
- Gather the ingredients for the biscuits, cinnamon filling, and glaze. Ensure the butter and buttermilk are chilled.
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper or a silicone mat.
- Prepare your tools such as a mixing bowl, pastry blender, biscuit cutter, and measuring cups—having everything at arm’s reach simplifies the process.
Make The Biscuits
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.
- Add ½ cup of cold unsalted butter, cut into small cubes. Use a pastry blender or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
- Gradually pour in ¾ cup of cold buttermilk, stirring gently with a spoon until the dough starts to come together. Avoid overmixing to maintain a tender texture.
- Turn the dough onto a floured surface and gently knead it 2-3 times. Pat the dough into a rectangle about ½ inch thick.
Prepare The Cinnamon Filling
- In a small bowl, mix 3 tablespoons of melted unsalted butter, ⅓ cup of light brown sugar, and 2 teaspoons of ground cinnamon until you form a smooth paste.
- Keep this cinnamon mixture at room temperature to make spreading easier during assembly.
Assemble The Biscuits
- Using a biscuit cutter, cut out biscuits from the dough and place them onto the prepared baking sheet. Gather the dough scraps and repeat until all the dough is used.
- With a sharp knife, slice each biscuit horizontally to create a top and bottom layer.
- Spread an even layer of the prepared cinnamon filling onto the bottom half of each biscuit, then place the top half back on. Gently press the layers together.
Bake The Biscuits
- Place the filled biscuits into the preheated oven and bake for 12-15 minutes, or until they are golden brown and puffed.
- While baking, keep an eye on them to ensure they don’t overbrown. The aroma of the cinnamon will fill your kitchen as they bake.
Add The Glaze
- In a bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth. Adjust the consistency with more milk if needed for easy drizzling.
- Once the biscuits are out of the oven, allow them to cool slightly, about 5 minutes.
- Drizzle the glaze generously over the top using a spoon, letting it seep into the layers. For extra indulgence, use a pastry brush to coat the sides.
Make-Ahead Instructions
Planning ahead can make preparing Bojangles Cinnamon Biscuits much easier, especially for busy mornings. With some simple steps, we can save time by partially preparing or fully assembling the biscuits in advance. Here’s how to ensure our biscuits stay fresh and flavorful:
1. Preparing the Dough Ahead
- After mixing the biscuit dough, form it into a round disc. Wrap it tightly in plastic wrap to prevent drying.
- Store the wrapped dough in the refrigerator for up to 2 days. When ready to bake, let it sit at room temperature for 10-15 minutes to become pliable before rolling out.
2. Freezing the Biscuit Dough
- After cutting out the biscuits with a cutter, place them on a parchment-lined baking sheet in a single layer.
- Freeze the dough for 1-2 hours until solid. Then, transfer the frozen biscuits to a zip-top freezer bag or airtight container. These can be stored for up to 3 months.
- When baking frozen biscuits, preheat the oven to the instructed temperature. Bake directly from frozen, adding an extra 3-5 minutes to the baking time.
3. Cinnamon Filling Storage
- Prepare the cinnamon filling as outlined in the recipe. Store it in an airtight container in the refrigerator for up to 3 days.
- Allow the filling to soften at room temperature before spreading it onto the biscuits.
4. Making and Storing the Glaze
- We can make the glaze ahead and store it in an airtight container in the refrigerator for up to 1 week.
- Before using, stir the glaze with a spoon to eliminate any separation and gently warm it for a smooth consistency, if necessary.
5. Fully Assembling Biscuits Ahead
- Assemble the biscuits by layering the cinnamon filling but do not bake them yet.
- Arrange the unbaked biscuits on a baking tray, cover with plastic wrap, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Time-Saving Overview Table
| Preparation Step | Storage Method | Shelf Life | Additional Notes |
|---|---|---|---|
| Biscuit Dough (Uncut) | Plastic wrap, refrigerated | Up to 2 days | Let rest at room temperature for 10-15 minutes. |
| Cut Biscuit Dough | Freezer bag or container | Up to 3 months | Bake directly from frozen and add 3-5 minutes to time. |
| Cinnamon Filling | Airtight container, fridge | Up to 3 days | Return to room temperature before spreading. |
| Glaze | Airtight container, fridge | Up to 1 week | Stir before use, warm slightly if necessary. |
| Fully Assembled Biscuits | Plastic wrap, refrigerated | Up to 24 hours | Bake fresh for best texture and flavor. |
Tips For The Perfect Cinnamon Biscuits
Creating Bojangles Cinnamon Biscuits at home requires attention to detail and a few expert tricks. From achieving the ideal dough texture to mastering that signature cinnamon swirl, these tips will help us bake like pros. Let’s dive straight in.
1. Start With Cold Ingredients
The key to flaky biscuits is cold unsalted butter. Cut it into small cubes and chill it in the freezer for about 15 minutes before use. Use cold buttermilk straight from the fridge to keep the dough cool during mixing. This ensures the butter doesn’t melt prematurely, resulting in beautifully layered, tender biscuits.
2. Don’t Overwork the Dough
When mixing the biscuit dough, it’s vital to handle it gently and avoid over-kneading. Overworking develops gluten, making the biscuits tough instead of light and flaky. Combine the ingredients just until they come together for the best texture.
3. Roll and Fold for Layers
For flaky layers similar to the classic Bojangles biscuits, roll the dough out on a floured surface, then fold it over itself into thirds like a letter. Repeat this process 2–3 times before cutting out biscuits. This rolling and folding technique creates distinct layers.
4. Cinnamon Filling Placement Is Key
Evenly spread the cinnamon filling across the dough to ensure every bite bursts with that sweet-spicy flavor. Avoid overloading with filling, as it may leak out during baking. Use a pastry brush to distribute the melted butter evenly before sprinkling the sugar-cinnamon mixture.
5. Use a Sharp Biscuit Cutter
When cutting the biscuits, use a sharp biscuit cutter and press straight down without twisting. Twisting seals the edges, preventing the biscuits from rising properly. Dip the cutter in flour between cuts to prevent sticking.
6. Bake at the Right Temperature
Preheat the oven to 425°F (220°C) and ensure it’s fully heated before placing the biscuits inside. Baking at a high temperature helps the biscuits rise quickly, creating that golden exterior and soft interior.
7. Glaze While Warm
Apply the sugar glaze as soon as the biscuits come out of the oven. The warmth helps the glaze spread effortlessly, coating the biscuits with a luscious, silky finish that enhances their sweetness and appearance.
Quick-Reference Table for Key Tips
| Step | Essential Tip |
|---|---|
| Butter and Buttermilk | Always use chilled ingredients for a flaky texture. |
| Kneading the Dough | Mix until just combined to avoid tough biscuits. |
| Folding Technique | Fold dough into thirds 2–3 times for distinct layers. |
| Cinnamon Filling | Spread evenly using a pastry brush; avoid overloading. |
| Cutting Biscuits | Use a sharp, floured cutter and press straight down without twisting. |
| Baking Temperature | Preheat oven to 425°F and bake for golden and soft biscuits. |
| Glazing | Apply glaze while biscuits are warm for easy spreading and enhanced flavor. |
8. Test and Adjust
Not all kitchens are the same, so it’s a great idea to test a small batch first. If necessary, adjust seasoning in the cinnamon filling, sweetness in the glaze, or even baking time by a minute or two to perfect the biscuits to our preference.
By following these tips, we can ensure every bite of our Bojangles-inspired cinnamon biscuits is just as scrumptious and satisfying as the original.
Conclusion
Recreating Bojangles cinnamon biscuits at home is a rewarding experience that brings comfort and joy to any kitchen. With the right ingredients, tools, and techniques, we can enjoy these warm, flaky, and perfectly spiced treats anytime we crave them.
By following the detailed steps and expert tips, we can achieve bakery-quality results that rival the originals. Whether it’s for a cozy morning or a special occasion, these biscuits are sure to impress and satisfy. Let’s roll up our sleeves, gather our tools, and bring this beloved recipe to life in our own homes.
Frequently Asked Questions
What are Bojangles Cinnamon Biscuits?
Bojangles Cinnamon Biscuits are sweet, flaky biscuits infused with a cinnamon-spice filling and topped with a sugary glaze. They are a warm, nostalgic treat perfect for breakfast or dessert.
Can I make Bojangles Cinnamon Biscuits at home?
Yes, you can make them at home following our detailed recipe. The article provides step-by-step instructions, including the ingredients and tools needed to recreate these iconic biscuits.
What ingredients do I need for the biscuits?
You’ll need all-purpose flour, granulated sugar, baking powder, salt, cold unsalted butter, buttermilk, and additional ingredients for the cinnamon filling and glaze.
How do I ensure my biscuits are flaky?
Use cold ingredients, avoid overmixing the dough, and incorporate a rolling and folding technique to create layers that result in flaky biscuits.
Can I prepare the biscuit dough in advance?
Yes, the biscuit dough can be prepared in advance. You can refrigerate it overnight or freeze cut biscuits for later use, following the storage instructions in the article.
How do I make the cinnamon filling?
The cinnamon filling is made using unsalted butter, light brown sugar, and ground cinnamon. Mix these ingredients well to create a rich and flavorful filling.
What tools do I need to bake the biscuits?
You’ll need mixing bowls, a biscuit cutter, a pastry blender, and measuring cups. Optional tools like a stand mixer and a pastry brush can also enhance the process.
Can I freeze cinnamon biscuits?
Yes, you can freeze the biscuits before or after baking. Store them in an airtight container or freezer bag and reheat when ready to serve.
What are some expert tips for perfect cinnamon biscuits?
Use cold ingredients, don’t overwork the dough, evenly spread the cinnamon filling, and glaze the biscuits while they are warm for the best results.
How long can I store the biscuits?
Baked biscuits can be stored at room temperature for 1-2 days, in the refrigerator for up to a week, or frozen for up to 3 months. The cinnamon filling and glaze can also be refrigerated or frozen.