Is there anything better on a Sunday morning than a sticky cinnamon somethingorother? Buns, breads, biscuits… I don’t care what it is. Put some sugar and cinnamon on it, give me a cup of coffee, and I’m good to go! Sure, you could get dressed and go out for some cinnamon buns, but that sort of ruins the mood, doesn’t it? Likewise, if you pick them up the day before and reheat them, they lose some of the magic. So, the best way to get my sticky bread fix is to make it myself. And I’ve got just the recipe…
Serves up to 8 people, depending on appetite.
Can serve even more if it’s one part of a larger meal.
2 cans large home style biscuits (16 oz., give or take)
1 cup sugar
2-3 tbsp cinnamon
1 cup packed brown sugar
3/4 cup unsalted butter
Preheat oven to 350°.
Grease bundt pan (or similar fluted pan) and set aside.
Pour 1/2 of the sugar and cinnamon into a large plastic bag. A 1-gallon zip bag works well. Shake the bag to thoroughly mix. If you’re like me, and you have music playing while you cook, you can pretend the bag is a percussion instrument and shake in time to the music. But, hey! That’s just me.
Open 1 cans of biscuit. Separate the biscuits, then cut each one into four pieces. It’s best to leave the biscuits in the fridge until you’re ready to open them and use them, because they’re easier to handle when they’re cold. So just take one can out at a time, OK?
Place half of the biscuit pieces in bag with sugar/cinnamon and toss to coat on all sides.
Remove pieces from bag and arrange in pan.
Repeat process with remaining sugar, cinnamon and can of biscuits.
Pour any remaining sugar and cinnamon over top.
Melt butter in small pan (or in a bowl in microwave). Add brown sugar and mix well. Pour over top of pan.
Bake at 350° for 45-55 minutes. When done, it should be nicely browned on top and not doughy in the center. If it’s browned, but still doughy, cover the top with foil and bake another 8-10 minutes.
While it’s baking, you can either continue to prepare other parts of your breakfast, or you can do other Sunday morning stuff. If you’re special someone is awake, a back rub would probably get you quite a few brownie points, so that’s another option. Before you do anything, though, make sure to clean everything up so you won’t have to deal with it later. You’ll also make a better impression when she sees the kitchen, and that never hurts, especially if it’s her kitchen. (Just sayin’…)
When it’s done, remove bread from oven and let cool for about ten minutes.
Place dinner plate over top of pan, then turn the whole thing upside down. The bread should come out easily on it’s own, but you might have to help by shaking the pan up and won a bit. If that doesn’t get it done, slip a knife between the bread and the edge of the pan a little at a time, until the bread releases.
One option I like to do sometimes, is to melt another 1/4 cup of butter and stir in more brown sugar (about 1/4 to 1/3 cup), then pour this over the top. It just makes it even sticker and tastier.
You can either serve the loaf whole, and everyone pulls pieces off as desired. Or, you can serve individually, a few pieces at a time. Have the remaining loaf near at hand, because most people I know are going to want seconds. And thirds. If I do serve individually, and I make the extra topping, I’ll drizzle it on the individual servings, then sprinkle a dusting of cinnamon over the plate for looks.
The next time you’re in the mood for a nostalgic Sunday munch, one that can be quietly romantic or a crowd-pleaser, pull out some biscuits and put his one together. But, please, don’t get upset if someone licks their fingers. That goes with the territory. Besides, don’t I always tell you:
Play with your food!
Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.