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The scent of warm cinnamon makes it easier to get out of bed in the morning. A simple recipe using store-bought refrigerated biscuits makes it easy for even nonbakers to create a comforting treat.
Biscuit dough is dipped in melted butter, then coated with brown sugar and cinnamon. Chopped nuts add a crunch, unless you crave just a tender bread.
After baking for just 15 minutes, your family will be enticed to wake up. But this tempting recipe can be served any time of the day. After dinner, serve it alongside vanilla ice cream.
MORNING BISCUITS WITH CINNAMON AND BROWN SUGAR
Adapted from “Back in the Day, Enjoy Hawaii’s Comfort Foods from Family and Friends,” by Lynette Lo Tom
- 1 (16.3-ounce) can refrigerated biscuit dough (8 large biscuits)
- 1/2 cup melted butter
- 3/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts, pecans or macadamia nuts (optional)
Heat oven to 350 degrees. Unwrap and separate biscuits. Place melted butter in a bowl. Combine brown sugar with cinnamon in another bowl.
Line a 9-by-9-inch pan with foil. Dip biscuits in butter, coating thoroughly. Roll in cinnamon-sugar mixture to cover. Place in baking pan. If using nuts, sprinkle on top.
Bake 15 minutes, until nuts are toasted, sugar has turned to caramel and biscuit is cooked through.
Serve hot out of the oven. Makes 8 biscuits.
>> VARIATION: For a sweeter treat, cut biscuits into halves or fourths and double the amount of butter, sugar and cinnamon. Dip each piece into the butter, then the cinnamon-sugar mix. The greater surface area will give the morsels more sweetness.
Approximate nutritional information, per biscuit: 400 calories, 24 g fat, 123 g saturated fat, no cholesterol, 650 mg sodium, 44 g carbohydrate, 1 g fiber, 22 g sugar, 5 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via Instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
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