The weekend is coming! Oh yes, it is.
I’m a serious cinnamon bun fan – my cravings generally kick in around 8 Saturday morning and linger until Sunday afternoon. I would choose a warm cinnamon bun over a piece of cake any day – provided, of course, it’s a suitable specimen – chewy, yeast-raised, with some tooth – not all frosting and flab. I do have a recipe I make once or twice a year – but it’s dangerous (and a little time-consuming, particularly on weekend mornings) to make traditional yeast-raised cinnamon buns. Some days I don’t have the gumption to mix and knead (and clean up afterward) nor the time to allow the dough to rise properly. I need to get on with my day.
Enter these cinnamon sticky biscuits – my mom’s fall-back dessert on those nights when my dad anxiously searched the cupboards for a piece of chocolate after dinner and came up empty. They are quick to come together – mix, pat, sprinkle, roll, cut, bake – and the dough is made with canola oil and milk, making them far healthier than most cinnamon buns. You’ll never know that they only contain 1/4 cup of fat – and the healthy kind, canola oil – compared to the cup or so of butter you’ll find in most cinnamon bun recipes. Even so, they’ll fill the void.
And here’s another use for them: slice the biscuits about half as thick and lay them atop sweetened (or not) sliced fruit or berries before you bake it for fruit cobbler topped with cinnamon swirls – my idea of comfort food, served warm with vanilla ice cream or for breakfast with thick plain or vanilla yogurt.
Cinnamon Sticky Biscuits
2 Tbsp. butter
1/4 cup packed brown sugar
1 Tbsp. honey or corn syrup
2 cups flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/4 tsp. salt
3/4 cup milk
1/4 cup canola oil
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1/4 cup raisins and/or chopped pecans (optional)
Put the butter, brown sugar and honey into an 8″x8″ pan that has been sprayed with non-stick spray, put it in the oven and turn it on to 350°F.
In a large bowl, combine flour, baking powder, sugar and salt. Add the milk and canola oil and stir by hand just until you have a soft dough. Do not overmix!
On a lightly floured surface, pat or roll the dough into a 9″ x 14″ rectangle. Sprinkle with brown sugar, cinnamon and raisins or nuts. Starting from a long side, roll tightly jelly-roll style into a log. Cut into 9 biscuits using dental floss or a serrated knife, and place cut side down in the pan.
Bake for 20 minutes, until golden and bubbly. Invert onto a platter while still warm.
Makes 9 sticky biscuits.
Per biscuit: 270 calories, 9 g total fat (2.2 g saturated fat, 4.4 g monounsaturated fat, 2 g polyunsaturated fat), 3.6 g protein, 44 g carbohydrate, 7.7 mg cholesterol, 0.9 g fiber. 30% calories from fat.