Tuesday, August 27, 2013

Cinnamon Roll Biscuit Bake

Sunday morning breakfast at our house used to always be about cinnamon rolls - from Pillsbury canned to homemade.  But over the years, the tradition has waned.  Obviously it's not the healthiest of breakfasts, but also because the kids grew tired of the same old, same old.....
This past Sunday, with our oldest child having just left for college, I kind of wanted the "old" back.  A special memory of Sunday mornings....in the hustle and bustle getting ready for Bible class and worship.
I flattened a can of Grands biscuits into a 9 x 13 inch cake pan.  Spread tub "Move Over Butter" over the top (a couple of tablespoons), sprinkled it with a few tablespoons of sugar.....
....and topped it with cinnamon.
The biscuit dish baked for 15-20 minutes in a 350 degree oven.
For a sweet glaze, I used a cup or so of powdered sugar, a tablespoon or two of milk, and a few tablespoons of real Mexican vanilla.  Always good to use that stuff :).
I poured the glaze over the biscuit bake and served it up to my hungry boys! Only one isn't a big fan of the dish, because of it's "soft" texture.  If you have a "texture" sensitive boy or girl.....maybe just bake it a little longer to toughen up the bread.  Or, do like I did and offer him cereal :).
For an impromptu dish, it was quite a hit! The rest disappeared throughout the day....as in-between snacks and dessert. 
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