I made a pretty healthy strata for Father’s Day brunch (more on that in another post) and a fruit salad, so I wanted to make sure we had at least one decadent, naughty thing to eat with our breakfast, so I made these delicious gooey biscuits, which were much like a cinnamon roll- without all the work.

They are filled with cinnamon/sugar/butter goodness, and topped with a sweet glaze.  The biscuits themselves are not sweet at all- it’s all in the filling and glaze.  I whipped these up in just a few minutes, stuck them in the oven, and walla!  Mission accomplished: delicious, ten million calorie item created. 🙂

Do not, I repeat, do not substitute the heavy cream in this recipe for anything else– all the fat comes from the cream.  There is no butter or anything else in the biscuit dough and if you sub the cream, they will not turn out right.  You have been warned. 🙂

Enjoy!

Recipe adapted from thekitchn.com

Ingredients:
2 cups all purpose flour
1 tablespoon dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups heavy cream*, divided

Filling:
1/2 cup packed brown sugar
1 tsp cinnamon
2 tsp melted butter
2 tsp cold butter

Glaze:
3/4 cup confectioner’s sugar
1 teaspoon vanilla

Directions:

Heat the oven to 425°F. Lightly grease an 8 x 8-inch baking pan, or line it with one sheet of parchment paper, hanging over the sides.

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.

Combine brown sugar, cinnamon, and 2 tsp melted butter.  Set aside

Using a circle cookie or biscuit cutter, cut the dough into 12 circles. Lay half the circles in the prepared baking pan. Sprinkle about a tablespoon of cinnamon sugar mixture in the center of each circle.Place 1/3 tsp of cold butter on top of the cinnamon mixture.  Cover the cinnamon filling with a second circle of biscuit dough and press the edges to seal- seal well, or the filling will escape and you’ll have a hot mess. Repeat with each biscuit. Top the biscuits with the remaining cinnamon sugar 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.

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 warm.