Cooking Mommy: Cinnamon Biscuits

Sunday, August 12, 2012

Cinnamon Biscuits

I wanted to make something simple and sweet for breakfast at our church one morning, and I came up with this. It all got eaten up. :-) I actually meant to buy crescent rolls to sprinkle the cinnamon and sugar in and roll up and cut into cinnamon rolls, but I accidentally bought the biscuits, but everyone loved it anyway, and it was even easier to put together.

Ingredients
1/2 cup sugar
1 Tbsp cinnamon
2 Tbsp melted butter
4 - 7oz cans small refrigerated biscuit dough
1 1/2 cups confectioners sugar
1-2 Tbsp milk

Directions
Spray a 9x13 pan and heat oven to 375 degrees. Lay half of the biscuits on the bottom of the pan. Mix the sugar and cinnamon together well in a small bowl. Brush half of the melted butter on top of the biscuits. Sprinkle half of the cinnamon and sugar mixture over top. Repeat layering. Bake for 20-30 minutes or until biscuits are light golden brown. Mix confectioners sugar and milk together until icing forms and then drizzle over top of biscuits.

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.