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Cinnamon Fruit Biscuits

Because these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
  • Total Time
    Prep: 15 min. Bake: 15 min. + cooling
  • Makes
    10 servings

Ingredients

  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
  • 1/4 cup butter, melted
  • 10 teaspoons strawberry preserves

Directions

  • In a small bowl, combine sugar and cinnamon. Dip top and sides of biscuits in butter, then in cinnamon-sugar.
  • Place on ungreased baking sheets. With the end of a wooden spoon handle, make a deep indentation in the center of each biscuit; fill with 1 teaspoon preserves.
  • Bake at 375° for 15-18 minutes or until golden brown. Cool for 15 minutes before serving (preserves will be hot).
Nutrition Facts
1 each: 178 calories, 5g fat (3g saturated fat), 12mg cholesterol, 323mg sodium, 31g carbohydrate (14g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
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Reviews

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Average Rating:
  • TNbluffbaker
    Feb 7, 2021

    A nice change of pace from regular biscuits. These would be nice to make with different flavors of preserves so everyone can choose their favorite flavor.

  • Lisa
    Dec 12, 2020

    These are great! A quick/easy, tasty, warm dessert. Thank you for the recipe. :-)

  • Wabbitsan
    Oct 15, 2020

    I've made these before. They taste like biscuits with jelly on them. I wasn't impressed, nor was anyone else. I'd rather make my own.

  • Judy
    Jul 5, 2020

    I had these on my to-do list for a long time. Wish I would have skipped them.I made these exact to the recipe, with larger holes so the strawberry jelly didn't run out. Biscuits are not meant to be flavored and used for other things, except maybe dumplings. I didn't like these at all. My husband did, I think, but wouldn't admit because I didn't like them! Glad I caught myself and only used half the can for this and just cooked the rest normal. The initial taste was great. Who doesn't love cinnamon toast? But, once that was gone, it was a wonderful sweet outside, but a normal biscuit inside. The flavor just don't mix together in my opinion. I won't be making this one again.

  • Suellen
    Apr 25, 2020

    I lined muffin tins with the biscuits then filled half with apricot and half with strawberry jam. Didn't have the spill over that some commenters had. Whole family loved them.

  • sdipiazza
    Oct 6, 2019

    I found this recipe in Taste of Home Comfort Food Diet cookbook. I made the recipe exactly as written but my finished product didn't look anything like the picture...however...they did look like Danish pastries that we get at our local bakery....I couldn't get a whole teaspoon of preserves in the holes so used about 1/2 tsp, which was plenty. I drizzled them with almond flavored icing..I should have removed them from the pan and let them cool on a wire rack for the 15 minutes but didn't so I ended up having to forcibly remove them with a spatula...next time I'll remove them from the pan after 2-3 minutes and finish cooling on the rack. But they are DELICIOUS. It was hard to eat just two. Give them a try.

  • Justluv2cook
    Sep 28, 2019

    Great and easy recipe. Varied the jam with raspberry, strawberry and blueberry. Used 16 oz. can and needed a bit more sugar/cinnamon mix. Had some butter left over and drizzled it over biscuits prior to baking. Yummy goodness. Widened hole on top for jam so no spill over.

  • Vincent
    Apr 19, 2019

    Tasty, even though 2/3 of mine "Failed." The biscuits in our tubes are often in odd shapes (trapezoidal, etc.) , without an obvious "top" or "bottom." So, even though they started with fruit on top, they eventually pushed it our or baked out sideways, pouring the conserve over the side.

  • Janalee
    Jun 25, 2018

    I used cherry preserves and then once cooled, I drizzled melted chocolate over each one.

  • MJWilliams
    May 30, 2018

    This is a "duh" recipe. Lol! So easy and so good! Why didn't I think about this? Lol!