Cinnamon Cream Biscuits

It’s Hop Day with Izzy!  I told you I’d make it a thing.  Here’s your bunny picture to keep you sailing through the high seas of the week.

I know it’s a little grainy, but my dad showed my how to use my camera’s pop up flash, so hopefully my future photos won’t be like this.  Still, I feel so lucky to have finally caught her yawning on camera.  She does it multiple times a day, but I never have my camera at the ready.

Taking pictures of food is much easier.  Well, maybe not too much easier, considering all the lighting specifics.  Though now that the days are getting longer, it’s getting easier for me to take more photos with natural light, score.

Ok, enough about cameras and rabbits.  More about cinnamon and cream.  When I first saw this recipe, I was like, “what is this exactly?”

It’s somewhere between a cinnamon roll and a soft scone.  You make a dough using heavy cream as the only fat source, whereas scones usually include cold butter, and sandwich it with a gooey cinnamon filling.

I was a little skeptical as to how it might turn out, but I was pleasantly surprised by the outcome.  The biscuits were light and sweet, and the filling had a great consistency and flavor.

The original recipe says they’re best served warm, but I liked them cold.  You can just cut out a piece and eat it like a brownie since the chill holds it all together.  Great for breakfast on the go.  Or you could warm it up and make an affair of it.   Fancy breakfasts are good for the soul.

Cinnamon Cream Biscuits

Adapted from What Megan’s Making

Cinnamon Filling:
6 Tbsp sugar
2 Tbsp ground cinnamon
4 Tbsp butter
4 tsp corn syrup

2 cups all purpose flour
1 Tbsp dark brown sugar
2 tsps baking powder
1/2 tsps salt
1 1/2 cups heavy cream

Preheat the oven to 425°F. Grease an 8×8” pan and set aside.

For the cinnamon filling, combine the sugar, cinnamon, butter and corn syrup with a fork until crumbly and evenly blended. Set aside.

For the biscuits: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the cream and mix quickly, just until combined. Dump the dough out on the countertop and pat into a long, thick rectangle.

Slice the rectangle into 16 equally-sized squares. Lay half the squares in the prepared baking pan. Sprinkle the cinnamon mixture over each square. Cover with the second squares of biscuit dough and lightly press the edges to seal. Repeat with each biscuit.  Wetting your hands will help keep the dough from sticking to your fingers.

Bake for 14 to 16 minutes, or until the biscuits are barely golden on the outside and just cooked through. Remove from the oven and let cool slightly.  Serve warm or cool.



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