Cinnamon Breakfast Biscuits

Pinterest strikes again.  My food board was getting so large that I had to further break it down into smaller categories so I could find stuff easier.  It's a little ridiculous.  Of course, I like to think of it as my online recipe binder.  One of the things that kept getting my attention were these Giant Gooey Cinnamon Breakfast Biscuits.

The perfect opportunity came up to make them when my girls had a friend sleepover, and they got up at the ungodly hour of 6am to make breakfast (which they were planning on doing while I was sleeping). I, however, must have had mother's intuition, b/c for some reason I woke up, wide awake, at 5:30am.  So I was on the computer sipping my coffee when they came sneaking downstairs, still half asleep.  Way to go mom, for busting that bubble. (My kids know they are not allowed to use the oven without my permission)  My oldest was quite disappointed until I printed off the recipe for these biscuits and told her to have at it.  I had heavy cream left over from making the chocolate ganache, so we were ready to go.  Well, except I can't find cinnamon chips anywhere around here - we improvised.  Check out the original recipe for some very mouth watering pictures!

Giant Gooey Cinnamon Breakfast Biscuits adapted from The Kitchn

2 cups all purpose flour
1 tablespoon dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups heavy cream, divided
1/2 cup cinnamon chips  *We used 2 T. softened butter/3 T. brown sugar/1 T. cinnamon
3/4 cup confectioner's sugar
1 teaspoon vanilla

Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan.  In a large bowl, whisk together the flour, sugar, baking powder, and salt, breaking up any large clumps in the brown sugar. Pour in 1 1/4 to 1 1/2 cups of the cream — just enough to make a thick, fairly wet and sticky dough — and mix quickly, just until combined. Dump the dough out on a floured countertop and pat into a long, thick rectangle. The dough will be firm, yet wet and sticky. *Our dough was VERY wet and we had to add quite a bit more flour. I don't know if this was an error on our part (my kids are 8 &10 that made this!) or if the measurements are off.  We probably added up to 1/2 cup more flour.  I would start with the recommended amount and see what it's like for you. I'm thinking my daughter just dumped in too much cream.

Slice the rectangle into 8 equally-sized squares. Lay half the squares in the prepared baking pan. Sprinkle about a tablespoon and a half of cinnamon chips mixture over each square. Place half the dough into your 8 x 8 pan, cover with half your cinnamon mixture, then place the other half of your dough on top.  Lightly press the edges to seal. Repeat with each biscuit. Top the biscuits with the remaining cinnamon chips mixture.

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 use a knife to spread and smear the now hot cinnamon chips on top of the biscuits.

Whisk together the remaining 1/2 cup cream, confectioner's sugar, and vanilla. Lightly drizzle the biscuits with this glaze (you may not want to use all of the glaze). Serve and eat while hot.

Even with the issues we ran into, these biscuits were pretty darn delicious.  I think it must be the heavy cream!  They had a very soft texture, which was not what I was expecting with all the extra flour we had to add.  These are definitely going on my 'must make again' board on Pinterest ;)

My little early bird chefs. 

I'm linking up today with the following Tuesday recipe linky parties! Tuesday at the Table, Tasty Tuesdays @ 33 Shades of Green, Tempt My Tummy Tuesday, Made From Scratch Tuesday, Tasty Tuesday @ FTLB, Delicious Dishes