cinnamon puff breakfast rolls

Here is another recipe that uses a refrigerated convenience dough.  This one uses refrigerated buttermilk biscuits.

The recipe comes from The Herbal Breads Cookbook by Donna Frawley.  Every one of her recipes works beautifully.

I forgot how easily this recipe comes together for a holiday breakfast.  I divide the can of 10 biscuits into 20 pieces and make them in a smaller sized muffin tin. (24 count size)  They look beautiful served on a pretty holiday dish.  Offered with a lovely breakfast, this roll compliments the meal perfectly. And, no one needs to know the secret !

To make the rolls:

Divide one can of refrigerated buttermilk biscuits/10 count into 20 pieces.  Place in an ungreased muffin tin.

Bake at 400 degrees for 8-9 minutes.  Donna suggests baking at 450 degrees, but I find my oven to be too hot for that direction.  While the rolls are baking, melt 1/4 cup margarine, and prepare a dish with cinnamon and sugar.

Hot out of the oven, dip the rolls in the melted margarine and roll in cinnamon and sugar.  Yummy.



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