Cinnamon Swirl Cream Biscuits

Guys, winter is slowly killing me. I have had enough of the snow, the ice, the cold, the wind, losing the clean house vs. wood stove battle. I need a sunny vacation, STAT.  Heck, I would even take a sunny day, just a little blue sky!!

There isn’t much else to do this time of year but stay inside and eat comfort food.

Cinnamon rolls and biscuits definitely fall into that category, and these cream biscuits, swirled with cinnamon brown sugar filling and topped with sweet icing just might make winter more bearable.

Or at least stop my complaining for a little bit! 😉

recipe slightly adapted from Cook’s Illustrated, May/June 2000

Cinnamon Swirl Cream Biscuits


  • Dough
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups heavy cream
  • 2 tablespoons unsalted butter, melted
  • 4 tablespoons packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 3 teaspoons heavy cream


  • Preheat oven to 425 F with a rack in the upper third.
  • In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add 1 1/4 cups of the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl to your work surface. Add the remaining 1/4 cup heavy cream, 1 tablespoon at a time, until dough comes together. Knead the dough for about 30 seconds, or until smooth.
  • Roll the dough into a 9×12 rectangle. Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder (I wound up adding a little flour under the dough because it was sticking). Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a 9-inch pie plate. Repeat with all pieces.
  • Bake for 20-25 minutes, or until the biscuits are golden brown. Meanwhile, whisk the confectioners’ sugar, cream and vanilla together in a small bowl until smooth (it will be a thick glaze). Drizzle the icing over the biscuits when they emerge from the oven. Serve warm (I found that these froze wonderfully. Individually wrap and heat for 20-25 seconds in microwave to defrost.)
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    Gingerbread Streusel Muffins with Caramel Icing


    I have always loved Christmas, but no one told me that it would be so much better as an adult watching your kids open gifts than when you’re little. Twinkling lights, festive tunes playing in the background, tiny shreds of paper and tape infesting every fiber of my carpet….oh wait. Forget that last part. 😉


    All of that gift opening can really work up an appetite, and I love a big Christmas morning brunch.


    These muffins taste like the holidays to me, and I couldn’t help but add streusel to yet another muffin recipe (Cranberry Orange Muffin, Carrot Cake Muffin. I haven’t heard any complaints yet, but I do admit these have a lot of topping. Feel free to cut that portion in half if you prefer.



    The caramel icing really puts the muffins over the top. Despite how they look, they aren’t overly sweet, which is nice at a time of year when cookies and candy abound.


    Recipe heavily adapted from Fork Knife Swoon

    Gingerbread Streusel Muffins


    • 1/2 cup (1 small/medium) very ripe banana, mashed
    • 1 large egg
    • 1 tsp pure vanilla extract
    • 1-1/2 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/2 tsp ground cloves
    • 1/4 tsp ground nutmeg
    • 1/2 tsp fine-grain sea salt
    • 1/4 cup canola or vegetable oil
    • 1/4 cup Greek yogurt
    • 1/3 cup molasses
    • 1/3 cup unsweetened almond milk (or sub dairy milk)
    • 1/3 cup coconut sugar
    • 1/3 cup brown sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 2-1/4 cups all-purpose flour
    • 1 cup all-purpose flour
    • â…” cup granulated sugar
    • 1/2 cup unsalted butter-melted
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
      Caramel Icing
    • 1/4 cup butter
    • 1/2 cup packed brown sugar
    • 1-1/4 cups confectioners' sugar
    • 1/4 teaspoon vanilla extract
    • 2 to 4 tablespoons milk


  • Preheat the oven to 400 degrees F. Spray or line a 12 cup muffin pan and set aside.
  • To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, â…” cup granulated sugar, 1 teaspoon cinnamon and ¼ teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
  • In a large bowl, mash banana with a fork. Add in egg, mix well to combine. Stir in the vanilla, oil, milk, yogurt and molasses, stir until completely combine. Add in the sugars, mix.
  • Add the baking powder, spices, salt and baking soda and stir to combine. Fold in the flour until just mixed. Do not over-mix.
  • Use a cookie scoop to divide the batter evenly between the muffin cups, about 3/4 full. Top each muffin with streusel topping.
  • Bake for 10 minutes at 400 degrees. Turn the oven temperature down to 375 degrees, and bake for an additional 7-9 minutes until a cake tester inserted into the center of the muffins comes out clean. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely.
  • For the icing, For frosting, in a microwave safe bowl, melt butter. Add brown sugar; cook for an additional 2 minutes. Remove from microwave cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Drizzle over muffins.
  • Serve warm or at room-temperature.
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    Blackberry Lime Scones


    Comfort: That word has so many definitions for different people. For me, my ultimate comfort is Saturday morning. Wrapped in a fuzzy blanket on the couch, a cup of hot coffee in hand, and a delicious pastry at my side. No rush, just cuddling with my babies and basking in two days free of work and responsibility. Perfect comfort for me.


    These scones make the perfect lazy weekend morning snack. So tender, with the perfect crumb. The berries and lime zest add the perfect amount of tart to go with the sweet!


    These freeze fantastic, just heat in the microwave for 30 seconds and they will be just as delicious for a quick weekday morning treat.


    Blackberry Lime Scones


    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 cup cold butter
    • 1 cup heavy cream
    • zest of one lime
    • 1 tablespoon lime juice
    • 2 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1 pint blackberries*
    • 2 cups powdered sugar
    • 3-4 tablespoons lime juice, plus more if needed.


  • Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the blackberries, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream, lime juice, lime zest and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined.
  • On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife, or into circles using a biscuit cutter. Place on cookie sheet, if desired brush with additional cream. Bake for 20 minutes or until lightly golden around edges. Move to wire rack to cool.
  • To make glaze, mix the powdered sugar and lime juice until thick but pour-able. Pour glaze over scones, allow to set before serving.
  • *Frozen blackberries can be used, do not thaw.
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