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Prep Time: 5 Minutes Cook Time: 11 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I tried to make cinnamon rolls with canned biscuit dough the other day and they came partially unrolled while baking. The result was a semi-circle biscuit encrusted with brown sugar/butter/cinnamon mixture. AKA sweet, yummy breakfast bliss. Ingredients:
1 (16 ounce) can refrigerated buttermilk biscuits (the 10 jumbo biscuits size) |
3 tablespoons butter, softened (no substitutions) |
1/3 cup brown sugar, packed |
cinnamon (i use about 2 tsp. but i love cinnamon) |
1/3 cup confectioners' sugar |
1 tablespoon milk |
2 -3 drops vanilla extract |
Directions:
1. Preheat oven according to directions on can of biscuits.
2. Place biscuits on lightly sprayed baking pan and flatten to 1/2 thickness.
3. Mix filling ingredients until well combined and spread a generous amount on each flattened biscuit.
4. Roll each biscuit up and then cut in half. They should resemble cinnamon rolls. Pinch the sides so they will stay together somewhat.
5. Bake according to biscuit directions, but check 1-2 minutes early. Don't worry - they are supposed to come unrolled. They should look like crescents or something similar. Cook until golden.
6. Make glaze by mixing the confectioners' sugar and 1 tablespoon of milk. Add more milk if needed, 1/2 teaspoon at a time. Should be a thin consistency, but not too thin. Add vanilla and stir well.
7. Drizzle generous amount of icing over each doughnut and let set until cool.
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