refrigerated biscuit dough and gently separate the biscuits. Place them on the prepared baking sheet, leaving a little space between each one so they have room to puff up.
Using clean fingers, lightly dampen the tops of the biscuits with a few drops of water or by brushing with just a touch of water. This helps the cinnamon-sugar stick.
Generously sprinkle the cinnamon-sugar mixture over the tops of the biscuits, coating them well. If you have extra, you can sprinkle a bit around the sides too.
Bake in the preheated oven for 11–14 minutes, or until the biscuits are puffed and golden brown on the edges. Ovens vary, so start checking at about 10 minutes.
Remove the biscuits from the oven and let them cool on the pan for 3–5 minutes. The cinnamon-sugar will be very hot at first, so
