"Cinnamon Goo Biscuits"

By RoketJSquerl

Makes 9 biscuits

Ingredients

• Cinnamon Goo Filling:
• One 9-inch pan Cook’s Illustrated Tall and Fluffy Buttermilk Biscuits, up to the part right before they’re brushed with melted butter and baked
• 1/2 cup packed dark brown sugar
• 1/2 cup packed light brown sugar
• 1 stick (4 ounces) unsalted butter
• 1 to 2 tablespoons heavy cream
• 1 to 2 tablespoons ground cinnamon (taste to decide, before adding more)
• Topping:
• 3 tablespoons melted butter
• cinnamon sugar*
• To make cinnamon sugar, combine 1/2 cup sugar and 1 1/2 tablespoons cinnamon. Store in a clean, airtight jar.
• Cream Cheese Frosting Glaze:
• 4 ounces cream cheese (half a package), softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2-5 tablespoons of milk, depending on how thick or thin you want it.

Details

Adapted from lisamichele.wordpress.com

Preparation

Step 1

1. Make Cinnamon Goo. Melt the butter over low heat in a medium saucepan, Stir in the sugars and cook until dissolved. It will separate and look ruined, but don’t worry, take off the heat and stir in the heavy cream until smooth. Stir in cinnamon. This will make more than you need for one pan IF you don’t use a snipped ziplock bag (Again, look at it all over the tops of the biscuits in the collage - if done properly, you could probably make another pan of biscuits with whatever is left over). Pour into a squeeze bottle or disposable plastic pastry bag with a small, plain tip inserted. You can also insert the pastry tip into a snipped ziplock bag. Set aside. Preheat oven to 500 degrees F.

2. Dip the end of a wooden spoon in flour (about 1/8 to 1/4-inch diameter). Poke three to four holes, as deep as you can without hitting the bottom, in each ball of dough. Keep cleaning off and flouring the wooden spoon when it starts to stick in the balls of dough, until all dough balls are poked.

3. Pipe or squeeze cinnamon goo into each hole, almost to the top.

4. Brush with biscuits with melted butter, sprinkle with cinnamon sugar, and bake at 500 degrees F for 5 minutes. Turn down oven to 450 degrees F and bake for another 15 minutes, until well-risen and golden brown.

5. While biscuits are baking, make cream cheese frosting glaze. Beat together cream cheese and butter until smooth – add vanilla extract and salt. Slowly add confectioner’s sugar until uniform, then drizzle in the milk until you reach your desired consistency. I kept mine thick – only used a little over 2 tablespoons.

6. Remove biscuits from oven, and let cool about 5 minutes in the pan on a wire rack. Turn pan over so the connected biscuits fall onto the rack. Pull apart and turn them over – let cool a bit.

7. Drizzle or glob (I did both) cream cheese glaze frosting over the warm biscuits. Sprinkle glaze with a bit of cinnamon sugar, if desired. Enjoy them while they last!