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Bojangles Copycat Cinnamon Biscuits

Bojangles Copycat Cinnamon Biscuits

This recipe for Bojangles Copycat Cinnamon Biscuits has lived in my ebook We Got Food at The House for the last few years, and I’m finally bringing it from behind the paywall directly to the site! Bojangles is a fried chicken fast-food chain in the Southeast, known for their biscuits and fries just as much as the chicken. Their Cinnamon Biscuits aren’t available at every location, but when they are my youngest kid lights up: she loves them!

Speaking of Bojangles tho, I am quite certain that the main company is racist as hell (I mean, Bojangles!?? And they were one of the very few companies to not even offer empty platitudes when the unrest after George Floyd had almost every company operating in the US saying SOMETHING). The locations are almost always owned and operated by locals and there was a racially-motivated incident at one of the Greensboro, NC locations back in 2020 that went largely unreported. Bojangles did not support the employee on any level. Anyway, I’m just passing this along so y’all can be mindful.

Bojangles Copycat Cinnamon Biscuits Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Bojangles Copycat Cinnamon Biscuits recipe:

  • Self-rising flour, baking powder: If you use all-purpose flour you’ll need to increase the baking powder by 1/2 of a teaspoon and add 1/2 teaspoon of baking soda to the flour. I like to sift these ingredients together, but that’s optional and up to you. Tends to help achieve a lighter, fluffier biscuit.
  • Granulated sugar, light brown sugar, powdered sugar: All of the sugars! In the biscuit dough, in the cinnamon filling, and in the vanilla bean glaze.
  • Salted butter, unsalted butter: You can use all salted butter if you like, but I don’t recommend unsalted. If that’s all you’ve got you’ll need to add 1 tsp of salt to the flour mixture, and about 1/2 teaspoon of salt to the cinnamon filling.
  • Buttermilk: It’s not biscuits around here without buttermilk! If you don’t have any mix two teaspoons of lemon juice or vinegar into a cup of whole milk and let it sit for 10 minutes.
  • Cinnamon, vanilla bean paste: I mean they’re Cinnamon Biscuits, after all. Vanilla extract would be fine if you don’t have the bean paste. Use clear extract if you can find it: it looks better.
Bojangles Copycat Cinnamon Biscuits

How to Make Bojangles Copycat Cinnamon Biscuits 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Bojangles Copycat Cinnamon Biscuits recipe:

  • Get ready to bake. Preheat your oven to 425°F and lightly oil a 10″ cast iron skillet with butter or vegetable shortening. Set it aside. Sift the dry biscuit ingredients into a metal bowl and stir together to combine. Go ahead and toss all of the cubed butter into the bowl too and stick the bowl and your pastry cutter in the freezer or refrigerator. 
  • Make the filling. Grab another bowl, a small one this time. To it, add all of the ingredients for the cinnamon filling. Whisk together well until a thick brown paste has formed, then set that aside. Don’t go nuts, you don’t need that much. Pull your bowls from the freezer and cut the butter into the flour. There should be chunks of butter throughout, but none larger than a pea.
  • Prepare the Bojangles Copycat Cinnamon biscuits. Make a well in the center and pour in the cold buttermilk. Use a silicone or wooden tool to everything stir together, just until mixed. It shouldn’t take you more than 10-15 stirs. Too much stirring makes tough biscuits. Flour a clean work surface – not too much, just a small dusting should be fine – and then turn the dough out and form into a large mound. Press it down and out with your fingers until the dough is about 1/2” thick. Grab your biscuit cutter or glass. Press the cutter or glass directly down to the dough and do not twist, but spin. Move your hand around in a tight circle, keeping the cutter pressed against the work surface. This movement will form the biscuits into puffy circles and release them from the work surface without sticking. Repeat until you’ve cut as many circles out of the dough as you can. 
  • Fill the biscuits. Place your biscuits in the skillet, sides touching. There should be just enough to fit the pan, with maybe one extra biscuit’s worth of dough left over. Once all of your biscuits are placed, stick the handle of a wooden utensil into some flour, then use the handle to make a small indentation in the center of each biscuit. I like to twist the handle around and widen the opening. Spoon about 1/2 tablespoon into each indentation, then add the unsalted butter to the top of the biscuits, around the filling – alternatively, you can butter the tops before you fill them. Reserve the leftover filling. 
  • Bake the Bojangles Copycat Cinnamon Biscuits. for 20-29 minutes, until golden brown on top. While the biscuits are baking make the glaze by combining the powdered sugar, vanilla bean paste, and milk in a small bowl. When you pull the biscuits from the oven you’ll notice that most of the cinnamon filling has been absorbed into the biscuit. Go ahead and spoon a little more filling into each indentation again. Then, drizzle the biscuits with the prepared glaze. Serve hot. Dassit! 
Bojangles Copycat Cinnamon Biscuits

What To Serve With Bojangles Copycat Cinnamon Biscuits

These Bojangles Copycat Cinnamon Biscuits are the perfect accompaniment to any breakfast or brunch. Check out some other breakfast recipes below! Oh, and if you’re into sweet biscuits don’t miss my French Toast Biscuits recipe. It’s exactly what it sounds like and is as glorious as you imagine.

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Bojangles Copycat Cinnamon Biscuits


  • Author: María

Description

They’re freaking delicious, real talk.


Ingredients

Scale
Biscuits:
  • 2 1/2 cups (226 grams) self-rising flour, plus more for dusting
  • 1 cup buttermilk, cold
  • 1/2 C salted butter, cold and cubed
  • 3 tbsp unsalted butter, room temperature
  • 1 tsp aluminum-free double-acting baking powder
  • 1 tsp sugar
  • 1 tsp powdered sugar

Cinnamon Filling:

  • 1/2 cup packed light brown sugar
  • 4 tbsp salted butter, melted
  • 1/2 tbsp ground cinnamon
  • 1 tsp flour

Vanilla Bean Glaze:


Instructions

  1. Preheat your oven to 425oF and lightly oil a 10″ cast iron skillet with butter or vegetable shortening. Set it aside.
  2. Sift the dry biscuit ingredients into a metal bowl and  stir together to combine. Go ahead and toss all of the cubed butter into the bowl too and stick the bowl and your pastry cutter in the freezer or refrigerator.
  3. Grab another bowl, a small one this time. To it, add all of the ingredients for the cinnamon filling. Whisk together well until a thick brown paste has formed, then set that aside. Don’t go nuts, you don’t need that much. Pull your bowls from the freezer and cut the butter into the flour. There should be chunks of butter throughout, but none larger than a pea.
  4. Make a well in the center and pour in the cold buttermilk. Use a silicone or wooden tool to everything stir together, just until mixed. It shouldn’t take you more than 10-15 stirs. Too much stirring makes tough biscuits.
  5. Flour a clean work surface – not too much, just a small dusting should be fine – and then turn the dough out and form into a large mound. Press it down and out with your fingers until the dough is about 1/2” thick.
  6. Grab your biscuit cutter or glass. Press the cutter or glass directly down to the dough and do not twist, but spin. Move your hand around in a tight circle, keeping the cutter pressed against the work surface. This movement will form the biscuits into puffy circles, and hell them release from the work surface without sticking. Repeat until you’ve cut as many circles out of the dough as you can.
  7. Place your biscuits in the skillet, sides touching. There should be just enough to fit the pan, with maybe one extra biscuit’s worth of dough left over. Once all of your biscuits are placed, stick the handle of a wooden utensil into some flour, then use the handle to make a small indentation in the center of each biscuit. I like to twist the handle around and widen the opening.
  8. Spoon about 1/2 tablespoon into each indentation, then add the unsalted butter to the top of the biscuits, around the filling – alternatively, you can butter the tops before you fill them. Reserve the leftover filling.
  9. Bake the Cinnamon Biscuits for 20-29 minutes, until golden brown on top. While the biscuits are baking make the glaze by combining the powdered sugar, vanilla bean paste, and milk in a small bowl.
  10. When you pull the biscuits from the oven you’ll notice that most of the cinnamon filling has been absorbed into the biscuit. Go ahead and spoon a little more filling into each indentation again. Then, drizzle the biscuits with the prepared glaze. Serve hot. Dassit!
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