cinna-biscuits

Do you ever find yourself just realllly craving an ooey, gooey,warm, delicious cinnamon roll, but just don't want to go to all the trouble and waiting to get it? I have discovered the solution. I found this recipe for cinnamon biscuits on this fun blog, Two Peas and Their Pod. It's a perfect quick fix for a morning delicacy, or even a late night snack. The biscuits are made with heavy cream instead of butter, and the vanilla cream glaze is to die for.

I'm not an icing kind of person (too sweet usually) but this one balances the cream and the sweet perfectly. I even use this glaze now on my regular cinnamon rolls.


Speaking of cinnamon, I recently discovered a Penzey's Spices store in town. They have all sorts of tasty things, but their Penzey's Blend Cinnamon is soooo good. It actually makes the plain, run of the mill cinnamon taste like dust. I'm officially ruined. It just brings a whole new level of tasty to all your baked goods.
Anyway, I made a few changes to the original recipe, so here's my version. Make some, and have a cinnamonly delicious day!

Cinna-Biscuits

Biscuits:
2 cups all-purpose flour
2 tablespoons dark brown sugar
2 teaspoons baking powder
1 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 cups heavy cream

Ooey, gooey filling:
1/2 cup butter
1 tsp cinnamon
1/2 cup brown sugar

Vanilla Cream Glaze:
1/2 cup of cream
3/4 cup confectioner's sugar
1 teaspoon vanilla extract

1. Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan and set aside.

2. In a large bowl, whisk together the flour, 1 tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon, and salt, breaking up any large clumps in the brown sugar. Pour in 1 1/2 cups of the cream and mix just until combined. Dump the dough onto a lightly floured surface and pat into a long, thick rectangle. The dough will be firm, yet wet and sticky. In another bowl, combine all the filling ingredients (1/2 cup of butter, 1/2 cup of brown sugar, 1 tsp of cinnamon) and mix with a pastry cutter, until they form a crumbly mixture.

3. Slice the rectangle into 8 equally-sized squares. Lay four of the squares in the prepared baking pan. Sprinkle the crumbly filling over each square, reserving a few tablespoons for the top of each of the biscuits. Place the remaining biscuit dough squares on top and lightly press the edges to seal. Top the biscuits with the remaining filling.

4. Bake for 14 to 16 minutes, or until the biscuits are slightly golden brown on the outside and just cooked through.

5. Whisk together the remaining 1/2 cup cream, confectioner's sugar, and vanilla extract. Lightly drizzle the biscuits with this glaze. Serve immediately.