This morning I awoke in somewhat of a fog, just like my favorite Kris Kristofferson song. It took me a while to get going, but the thought of making this recipe got me moving. I only ever make something this sweet on a Sunday morning, and preferably after I've done some form of exercise. So this morning we ran to the dog beach while this was baking in the oven. We've taken our dog, Indy, to a lot of beaches, but Montrose Dog Beach is probably his favorite. He literally goes crazy there, running around, barking at everyone and nearly drowning himself. Martin and I have had to save him on several occasions when he can't find his toy floating out where the big dogs swim.
This picture pretty much sums him up. Needless to say, he's usually curled up on the sofa for the rest of the day.
We came back and made some fresh coffee with frothy milk - our favorite homemade cappuccinos. The cinnamon sugar reminded me of what my Mom used to put on my white toast as a kid. Toast a piece of bread and butter liberally. Combine 1/3 cup of sugar with a 1/4 teaspoon of cinnamon and sprinkle a tiny amount over the buttered toast. Keep the rest for other mornings. My Mom used to keep this in an old fashioned metal salt shaker in the cupboard so cinnamon toast was only a shake away.
This is so easy to make, especially because it uses refrigerator biscuits. It would be great served with a fruit salad as part of a brunch for friends or family.
Cinnamon Pull Aparts
Adapted from Sturgeon River Pottery
Two 7.5 oz cans refrigerator biscuits
1/2 cup organic sugar
1/4 tsp cinnamon
For the topping:
1/3 cup of unsalted butter
1/2 cup of light brown sugar
1/2 tsp cinnamon
1 loaf pan, greased with unsalted butter
Preheat the oven to 350F. Open the refrigerator biscuits and divide each can into two sections. Combine the sugar and cinnamon on a plate and roll all four sections liberally in the sugar to coat all edges. Place them into the greased loaf pan.
Melt the 1/3 cup of unsalted butter with the light brown sugar and remaining cinnamon in a small pan over medium heat. Pour on top of the biscuits and bake for 35-40 minutes until the biscuits rise and the topping is bubbly and golden brown.
Serve with coffee and fruit salad.