Cinnamon Biscuit Rolls

When I came across this recipe on Ally’s amazing blog (originally from here), I knew we would love it!  It reminds me a lot of monkey bread and that is one of my faves.  This is a very quick and delicious breakfast. We really enjoyed it on a lazy Sunday morning but I think it would be really great for a work/school morning too!

Cinnamon Biscuit Rolls

Preheat oven to 350 degrees and spray a muffin tin with Pam.

Take 1 can of refrigerated biscuits (I used reduced fat buttermilk biscuits) and cut each raw biscuit into thirds.  Set aside.

Combine the following in a micro-safe bowl and heat in the micro until melted:
1/2 stick butter
3 Tbs. cinnamon (I used 2 Tbs.)
3 Tbs. sugar (I used 4)
1/4 cup maple syrup

Dip the pieces of dough in the sauce mixture and place in muffin pan, three pieces to a hole.  Bake for 20-22 minutes.  Remove from pan and top with additional sprinkle of cinnamon and sugar or glaze (recipe below).  Enjoy!  This yields 8 rolls.

before baking

before baking



1/3 to 1/2 cup powdered sugar

1 to 2 Tbsp. milk

1 heaping teaspoon maple syrup.

Combine all glaze ingredients, adjust with more milk if too thick or more powdered sugar if too thin.  You want it a little on the thin side though.



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