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Growing up, one of my favorite traditions was enjoying weekend breakfasts out with my family. While we often ate unsweetened cereals with milk during the school week, weekends were a special treat when I could order anything I wanted–> donuts with frosting and sprinkles, chewy bagels smothered in butter, and, perhaps my favorite, frosted cinnamon raisin biscuits from Hardee’s.
Nothing like a sugar rush at 8 a.m. to wake you up.
Though I haven’t had a real cinnamon raisin biscuit in years (Hardee’s don’t seem to exist on the west coast!), I suddenly had a craving for them this weekend and decided I must attempt my own version. Not surprisingly, mine are grain-free and naturally sweetened with honey–> making them a much healthier option, without the dreaded sugar rush to follow.
And, I dare say, I like mine better.
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Frosted Cinnamon Raisin Biscuits
makes 8 biscuits
adapted from Elana’s biscuit recipe
Ingredients:
For the biscuits:
2 1/2 cups blanched almond flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 cup coconut oil, softened (or butter)
2 eggs, at room temperature
2 Tablespoons honey
1 teaspoon ground cinnamon
2/3 cup raisins
For the frosting:
2 Tablespoons coconut oil, softened
2 Tablespoons raw honey
1/2 teaspoon vanilla extract
pinch of sea salt
Directions:
Preheat your oven to 350F. In a medium bowl, combine the almond flour, sea salt, cinnamon and baking soda, and whisk well. In a separate bowl, stir together the coconut oil, eggs and honey, then add them to the dry ingredients and mix until a dough forms.
Note: If your eggs are cold, they will solidify the coconut oil, making the wet mixture rather chunky–> but don’t worry, you can still mix it into the dry mixture, then stir very well with a spatula until it creates a uniform dough.
Stir in the raisins, then use a 1/4 cup to scoop out 8 portions of dough. I used my hands to create biscuit-like shapes, because I was too lazy to roll out the dough and use a biscuit cutter. Of course, feel free to use any method you like!
My approach created rather scone-like biscuits… but let’s just go with it.
Place the biscuit dough on a baking sheet, lined with a Silpat, and bake at 350F for about 13-15 minutes.
After 13 minutes, I could smell that mine were done! Your house will reek of cinnamon by the time you’re done with these.
I trust that won’t be a problem.
Allow the biscuits to cool on the pan for 5 minutes, then use a spatula to transfer them to a wire rack to cool completely.
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These biscuits are delicious on their own, but, like most things, the frosting takes them over the top.
Simply whip together the coconut oil, honey, vanilla and salt until creamy, then spread generously onto the cooled biscuits!
If you don’t wait for the biscuits to cool completely, your frosting will melt into a glaze…
…which is also delicious.
However you make them, I hope you enjoy!
Ingredients
- Biscuits: 2 1/2 cups blanched almond flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil , softened (or butter)
- 2 eggs , at room temperature
- 2 Tablespoons honey
- 1 teaspoon ground cinnamon
- 2/3 cup raisins
- Frosting: 2 Tablespoons coconut oil , softened
- 2 Tablespoons raw honey
- 1/2 teaspoon vanilla extract
- pinch of sea salt
Instructions
- For the biscuits, preheat your oven to 350F.
- In a medium bowl, combine the almond flour, sea salt, cinnamon and baking soda, and whisk well.
- In a separate bowl, stir together the coconut oil, eggs and honey, then add them to the dry ingredients and mix until a dough forms. (Note: If your eggs are cold, they will solidify the coconut oil, making the wet mixture rather chunky--> but don't worry, you can still mix it into the dry mixture, then stir very well with a spatula until it creates a uniform dough.)
- Stir in the raisins, then use a 1/4 cup to scoop out 8 portions of dough. I used my hands to create biscuit-like shapes, because I was too lazy to roll out the dough and use a biscuit cutter. Feel free to use any method you like!
- Place the biscuit dough on a baking sheet, lined with a Silpat, and bake at 350F for about 13-15 minutes. (After 13 minutes, I could smell that mine were done!)
- Allow the biscuits to cool on the pan for 5 minutes, then use a spatula to transfer them to a wire rack to cool completely.
- To prepare the frosting, simply whip together the coconut oil, honey, vanilla and salt until creamy, then spread generously onto the cooled biscuits!
Notes
Nutrition
Per Serving: Calories: 377, Fat: 11g, Carbohydrates: 26g, Fiber: 4g, Protein: 9g
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Reader Feedback: Did you have any breakfast traditions growing up? Any special breakfast treats?
They turned out sooo good!! Delightful texture and I did a mixture of powdered sugar, cocoa powder and almond milk for the icing. It tasted like Cinnabon 😍😍
I suspect this recipe is an older one and it is F-A-B-U-L-O-U-S! Hands down the best gluten-free sweet bread/biscuit I’ve ever made. Ghee instead of coconut oil is a decadent swap. And I always have to bake 15-18 minutes.
Highly recommend!
Just out of the oven – and had to eat one -with the frosting melting on top!! Yum!
Did grass fed butter and dried cranberries (as I don’t care for raisins).
Used a cookie scoop to “drop” batter onto a parchment lined baking sheet, then, using some coconut oil on my finger tips, flattened the top into a biscuit. This made 11 small biscuits.. was planning on “portion control” .. but looks like I’ll just have to eat two. 🙂
Baked using convection setting.. which I think helped to keep the bottoms from getting too brown..
Letting the rest cool and will finish frosting!
Thank you for this yummy treat!!