Cinnamon Biscuit Jammers Recipe


I learned how to make Cinnamon Biscuit Jammers probably over 10 years ago when I was babysitting for a family. And ever since then I have been looking forward to the day that I could make them for my own children. 🙂 Even though Brennan is not quite there to be able to enjoy a Cinnamon Biscuit Jammer, I still make them for Devin and I to enjoy! It’s a quick and simple recipe that can be served for breakfast, a snack, or even as an after dinner dessert.


There are very few exact measurements, so give it a try and see how much of each item works for you. Chances are you have everything right in your kitchen!

What you need:
-1 Can Flaky Layers Biscuits (can be store brand)
-Several Tablespoons Melted Butter
-Apx. 1/4 cup Cinnamon & Sugar mixture (personal preference for quantities of cinnamon to sugar ratio)
-Favorite Jam/Jelly (or whatever’s open in the fridge)

1. Preheat your oven according to directions on the biscuit can.

2. Line a baking sheet with parchment paper to cut down on sticky jelly clean-up later. This can be skipped if you prefer doing extra dishes. 🙂

3. Melt the butter in a small bowl and set next to your small bowl of cinnamon & sugar mixture.

Our butter must have come from some Summer grass fed cows!

4. Open and separate biscuits. Dip each one first in the melted butter and then into the cinnamon & sugar mixture. I use a shaker of cinnamon & sugar mixture to evenly coat things. Place each on your tray about 1.5-2″ apart.

Does anyone else get nervous and jump when opening these vacuum sealed cans?
Every kitchen should have a shaker of cinnamon & sugar on hand!


5. Use a spoon or other object to create an indentation in the center of your biscuits. This is the “well” for your jelly/jam.

I knew this wooden tart shaper would come in handy one day!

6. Place apx. 1 tsp. of jelly/jam into each biscuit well.


I used strawberry jam here. Any jam or jelly can be used though!

7. Bake according to directions on the biscuit can.

Enjoy a shameless cute baby picture while you wait!

8. Enjoy! Caution though, the jelly/jam can be really hot directly out of the oven!





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