Oh my!
You can thank my sister for this recipe. She came across a company that sells frozen biscuits by mail order and was smitten with the idea of their Cinnamon Biscuits. I used their photo as inspiration. These are reminiscent of cinnamon rolls, but because they don’t include yeast, we don’t have to wait for them to rise, making them a quicker option.
I began with my basic cream scone recipe (find it here and delete the lemon zest).
Before rolling it out, split the dough in half. Roll each sheet to roughly the same size. Lay one sheet out and sprinkle with the following:
grated frozen butter (grate a frozen stick of butter (4 ounces for you non-Americans) on the coarsest holes of a box grater.)
ground cinnamon
Cover with the other sheet and roll lightly before repeating the sprinkles.
Fold it up like an envelope (both sides in, then top and bottom) and turn over so the seam side is down.
Roll it about 1/2 to 3/4 inch thick and cut with your favorite biscuit cutter. (I used a 2″ round.)
Brush tops with a bit of beaten egg and cream and sprinkle with brown sugar.
Bake until golden brown & delicious (turning once during baking)!
WARNING: There is a lot of butter in these. While making them, I wondered if I had used too much, but no one who ate them thought there was too much. That being said, I think you could easily reduce the butter (either by omitting the grated butter in the layers or reducing the amount in the basic scone recipe by 1/3) and still have a delicious breakfast item.
Enjoy!
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Emilio Drenner
March 11, 2010 at 5:17 PM
Thank you for sharing
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Wow this recipe looks really awesome. I am not sure how many sugar (there has to be sugar right?) i put in there?! the grandparents of my girlfriend come to my apartment and i want to try this recipe. Thanks a lot for giving this, exactly what i searched for.