One of my FAVORITE things that I have ever made…These apple cinnamon cookie butter biscuits are perfect for Fall, and ridiculously easy to make. Biscoff is the secret ingredient, and it’s combined with apple pie filling and cinnamon-sugar making these biscuits an irresistible snack for cozy Autumn evenings or a Thanksgiving treat.
Cinnamon Apple Cookie Butter Biscuits
Ingredients
Scale
- 1 can Pillsbury Grand Flaky Biscuits (8 biscuits per can)
- 1 can of Apple Pie Filling & Topping, I used Comstock “More Fruit” version (you will need 1/3 cup), chopped into small pieces
- 1/2 cup Biscoff Cookie Butter
- 2 tbsp butter, melted
- 1/2 tsp cinnamon
- 1/4 cup sugar
Instructions
- Preheat oven to 350 degrees and spray an 8” round pan with baking spray.
- Chop the apple pie filling into small pieces and set aside.
- Mix the cinnamon and sugar in a small bowl and set aside.
- Place the biscuits on a flat surface like a cutting board. Flatten each biscuit with your hands until they are approximately 5” in diameter.
- Spread 1 tbsp cookie butter in the middle of each biscuit, leaving about 1/2” border on the edge.
- Top that with 1 tbsp of the apple filling.
- Pull the edges of the biscuit together to form a ball, pinching the ends together to form a tight seal.
- Roll each biscuit in the melted butter and then the cinnamon sugar.
- Place each one into the pan seam side down. There will be 1 in the center and 7 around it.
- Pour the remaining butter over the top of the biscuits and sprinkle them with a little bit of the extra cinnamon sugar.
- Bake for 25-30 minutes or until lightly golden brown/fully cooked. Mine took about 28 minutes.
- Serve warm
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