Cinnamon Goo Biscuits and Bad Boy Love Part Two, Postponed
January 28, 2012 at 7:48 am | Posted in Breads, Breakfast, Daring Bakers, Dessert | 49 CommentsTags: biscuits, brown sugar, cinnamon, cinnamon biscuits, cinnamon goo, Cream Cheese Frosting, cream cheese glaze, scones, tall and fluffy buttermilk biscuits
Please don’t hate me. I need to postpone Bad Boy Love Part Two for a few days. You see, some things came up that couldn’t be avoided, which is also why I’m a day late for the Daring Bakers Challenge. These ‘things’ rendered me so off kilter, I couldn’t finish writing the post – I could not get back into the moment. Before I knew it, I had written a novel about the below cinnamon goo biscuits, and I need a whole post devoted solely to Part Two. Keep checking back, as I promise Part Two will be here this coming week – along with something pretty tasty! I need to STOP promising certain ’dates’ for posts. ‘Coming Soon or late‘ should be my catch phrase.
I don’t flip over scones. I also don’t flip over biscuits. Unless they’re super flaky, or light and fluffy, I usually take a pass. They’re usually too dry, crumbly and pasty for me. I’m not a tea drinker - nor am I a milk dipper, so when I eat a scone or biscuit, I feel like someone painted my tongue with kindergarten paste as I try to swallow it.
Don’t get me wrong, I don’t hate them.
I’ve had some really great biscuits in Texas and down south (east coast), especially biscuits smothered in amazing gravies, or slathered with my friend’s late step grandmother’s amazing pear preserves, in Texas (Oh, how I wish I had the recipe for HER pear preserves). I simply don’t crave them, and would rather have a warm slice or hunk of home-baked savory or sweet bread in its place.
As for scones (scones – biscuits, same thing really, though I always see scones as the biscuit dough you add dried fruit and/or nuts to and cut into triangles), unless they’re loaded with gooey cheese, or anything that detracts from the crumbly, pasty feel, I usually pass, unless I have a ‘bready‘ carb craving and a scone is pretty much my only choice.
All in all, it’s a texture thing, not a flavor thing.
A few years ago I actually found a biscuit recipe I loved. They’re called Tall and Fluffy biscuits, and they were created by the crazy, obsessive testers at Cook’s Illustrated. I mean ‘crazy and obsessive’ in a good way, because they will futz with a recipe dozens of times, or more, to get it perfect. I think I can say these are probably the most perfect biscuits I’ve ever had, as far as texture goes. Light and fluffy, no pasty palate feel, and the best part..super easy, no cutting involved, so no biscuit scraps that don’t rise as well as the first ones cut.
This recipe gives you a thick, wet dough that you scoop with a 1/4 cup measure for each biscuit (like a drop biscuit), then drop into flour and roll lightly, so you can round them up a bit without a mess, before placing each one in a 9-inch round cake pan. Brushed with butter and baked..I can’t even begin to tell you how great they are. I could easily eat a pan of these all.by.myself. – and they don’t need loads of butter or amazing pear preserves.
Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!
So, my friend Audax is hosting this month, and I really wanted to use the exact recipe he came up with/provided since 1) They look so high and fluffy, and 2) He linked a great video of his sister making them, which was fun to watch. BUT, I couldn’t risk a batch of scones sitting around until they turned to rocks, then getting chucked in the trash after reaching the point of stale where they could be used as hockey pucks.
Fortunately, the Cook’s Illustrated recipe is similar to his recipe plus another where the scones are baked together touching, in a circle, called a ’touch of grace’, The only difference is, the Cook’s Illustrated recipe uses much more liquid and baking powder. He told me I could use the Cook’s Illustrated recipe because it was so similar. Thank you, Aud!
As you can tell by the title, I put a twist on them. I had many requests for a gooey cinnamon roll like biscuit. I’ve seen lots of recipes for cinnamon roll scones and biscuits, but they mostly incorporate just cinnamon and sugar, which is delicious, but I wanted GOO, just like the GOO in the giant cinnamon rolls you get at the malls – called CINNA plus rhymes with Tron. I wanted these biscuits to have swirls or ribbons of inner goo like a fresh out of the oven baked CINNATRON bun. I know they use dark brown sugar, butter and a special cinnamon hand ground just for them by the Zukicacalukichang tribes of the Vietnamese jungles, using rocks. Umm, great..but I think Cassia or Ceylon will do, thank you.
First I tried folding the cinnamon goo lightly into the batter with the buttermilk, so I wouldn’t overwork it. The goo didn’t swirl or ribbon, just blended in fully, which was surprising since it was so thick. They tasted great, but I wanted strips of goo, like CINNATRON buns.
Second attempt – once the dough balls were nestled in their comfy circle, I poked three to four holes, with the floured end of a wooden spoon, into each ball of dough, then piped the goo into the holes using a snipped ziplock bag. It worked – BUT, it would have worked a lot better had I used a squeeze bottle or bag with a small, plain pastry tip. I would have been able to get the goo in deeper, and I wouldn’t have ended up with cinnamon goo blotches all over the tops of the biscuits, as you see in the above collage. This dough is way too soft for a snipped ziplock to excavate and fill. I didn’t go for a third try – didn’t need to – I know for sure a squeeze bottle or pastry tip will work great.
I know I say this all the time – but these are fantastic. A gooey cinnamon roll in an easy to make pull apart biscuit. You can also use the same technique on any firm dough biscuit of your choice. Poke holes, fill with cinnamon goo..brush with melted butter. sprinkle with cinnamon sugar, bake and drizzle or glob with cream cheese frosting glaze. Mine may not be pretty, due to the photos being taken in testing mode and crap lighting, but I’m sure yours will, and they’re SO (Yes, I’m going to use the word that’s been blackballed in the food blogosphere) DELICIOUS!
Since you have to subscribe to see the recipe for the biscuits at Cook’s Illustrated, an online search showed me that frankly, people who do subscribe, don’t give a damn. The recipe is all over the place!
Cinnamon Goo Biscuits with Cream Cheese Frosting Glaze
Makes 9 biscuits
Cinnamon Goo Filling
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 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
Recipe from My Baking Addiction, with my small revisions
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.
DIRECTIONS:
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. Cover pan with plastic wrap and chill in the freezer for 15 -20 minutes, or fridge for about a half hour.
4. Remove from freezer or fridge, and remove plastic wrap. 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!
If you have some time on your hands, please check out my fellow Daring Baker’s scones and/or biscuits by clicking on the links to their blogs, HERE. To get Audax’s fantastic, fool-proof recipe for Aussie scones (aka US biscuits), plus a wealth of information about the ingredients, methods etc..click HERE.
Finally, I want to wish a HAPPY BIRTHDAY to my friend Jamie from Life’s a Feast! Hop on over to her beautiful and ‘delicious’ (Ooops, I used the D word again!) blog to wish her a Happy Birthday too!
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I was wondering what you were going to do!!! And I’m not disappointed your goo biscuits looks so delicious (yeah I used the word) I can imagine that goo now so tasty with sugar butter cream and cinnamon yum yum. As always fantastic photos of the final recipe. Cheers from Audax in Sydney Australia.
Comment by Audax Artifex— January 28, 2012 #
My wish as I blow out the candles is to live near you so you can always bake for me. I’ll eat all the scones (and everything else). Thanks for the shout out, sweetie pie! xoxo And these are way too decadent and luscious! Man how fabulous! Your creativity always stuns me! I have to try these!
Comment by Jamie— January 28, 2012 #
I cracked up at the name. I had to pin the photo too. These look SO good !!
Comment by Maureen— January 28, 2012 #
These sounds amazing Lisa, I love the goo you get at cinnatron
but never thought of combining that with scones!
Comment by Sawsan@ Chef in disguise— January 28, 2012 #
Those look terrific! What a devilish treat. No problem… I will be patient.
Cheers,
Rosa
Comment by Rosa May— January 28, 2012 #
Not a cartoon biscuit in the group! They look great!
Comment by Jenny— January 28, 2012 #
You knocked the ball out of the park with these Lisa,,,fabulous! Love ‘em all gooey, sticky and soft. WOW!!
Comment by Deeba— January 28, 2012 #
They do look fantastic, over the top delicious. I’m more of a roll girl too, but I’m sure I could love these.
Comment by Barbara Schieving— January 28, 2012 #
Definitely worth the wait! My family would love the cinnamon goo, too! And I’m patiently waiting for Part 2
Comment by Liz— January 28, 2012 #
WOW! Those look dreamy! I made some gluten free scones but despite being just ok I didn’t have time to post. I might try today, but they look nothing compared to yours! Great job on the challenge.
Comment by Laura— January 28, 2012 #
I love the crazy, obsessive folks at Cooks Illustrated! I am not sure I’d ever want to cook FOR him, but Chris Kimball is welcome to come cook in my house any day he’d like!
Your cinnamon goo biscuits look SO delicious. I actually used that biscuit recipe (sans goo…) for my biscuits and sausage gravy! YUMMO. (way to mix kitchen personalities…). Really awesome job, Lisa!!
Comment by Shelley C— January 28, 2012 #
If your code word is ‘soon’, mine should be ‘almost’! Or. ‘oops’, as I completely forgot to post this challenge! I made cheese scones and wasn’t thrilled with them, so apparently put them out of my mind in favour of sweet things. Those look amazing, and I think I might try that next time I get a scone craving. Every once in a while…
Comment by Mary— January 28, 2012 #
These biscuits look sooooooooooooo good!
I love everything with cinnamon and biscuit filled with cinnamon and the frosting – yummyyyyyyyyyy
Comment by Winnie— January 28, 2012 #
These look amazing!!! I’m drooling over this post.
Great job on the challenge – thanks for sharing. 
Comment by Erin— January 28, 2012 #
You had me at “goo.” These scones look AMAZING. I have to try them. Or better, lemme know when you are making another batch, I will be there! (I’ll bring something to accompany – I just don’t know what!) I hope whatever unavoidable things came up are resolved, and I can’t wait to see what you come up with next!
Comment by Ruth H.— January 28, 2012 #
Gorgeous and love the goo inserted into the biscuits/scones…must be a cinnamon thing going on, such a perfect thing in January. Those look delish!
Comment by Elle Baker— January 28, 2012 #
Mm, I need these ooey gooey treats in my life! ^^
Comment by AikoVenus— January 28, 2012 #
I need them too, but also need to keep them at bay lol Thanks for the comment!
Comment by Lisa— January 29, 2012 #
I love how there’s gooey stickiness in every nook and cranny. This would make me a biscuit covert for sure.
Comment by Megan— January 28, 2012 #
that looks amazing! and fantastic photos
Comment by kat— January 28, 2012 #
I love everything about your biscuits, never thought they were THAT versatile! Amazing job and shots, as always!
Comment by Renata— January 28, 2012 #
How very clever and cute you are!! These look gooey good!!
Comment by spicegirlfla— January 28, 2012 #
The way you descibe them, the way they look…I’m dying here! On the MUST MAKE list for sure!
I have called his fingers “snausages” though from the very beginning, and i do think he is a “cutie pie”. 
XO, Sue
I look forward to Part II also:)
Lisa, Thanks for your comment on my monster cookies. I cracked up though because those are my husband’s hands, which are really quite big! Lol!
Comment by Sue— January 29, 2012 #
Great idea to make these delicious little things, even if that means that we have to wait a few days to hear the second instalment of Bad Boy Love!
Comment by Lorraine @ Not Quite Nigella— January 29, 2012 #
Hey there I’m out of town on a very slow phone but had to say these look”D” ha ha yep seriously yumolishous
thanks for the flattering words on mine especially from a non scone lover! xxxxoooo Suz
Comment by Suzanne— January 29, 2012 #
These definitely take precedent! They are so tempting me to make them right now!
Comment by maris callahan— January 29, 2012 #
That cinnamon goo looks like heaven to me. Great work!
Comment by Sarah— January 29, 2012 #
How can you leave us hanging on part two like this?! I’ll forgive you though, because these look so incredibly delicious – love the look of that cream cheese glaze.
Comment by thelittleloaf— January 29, 2012 #
Awww, I was so looking forward to Part 2…Admit it, you’re teasing us, aren’t you? Just kidding, post it when you’re ready!
These scones look amazing! It’s great that you managed to make a version to suit your taste, even though you’re not crazy about biscuits. I personally don’t go wild over cinnamon most of the time, but in this case, I want!
Comment by Valerie— January 29, 2012 #
Damn, now all I can think about is when I can make these to share so that I don’t eat the entire pan myself. They look amazing gooey delish.
Comment by Lisa~~— January 29, 2012 #
You know this is a bit like having our favorite show pre-empted don’t you? But smart move, yep…now I’m even MORE curious about Part Two.
Saved yourself a bit with these biscuits…how could I not be happy? Well, except there are not here in my house, on my plate right now. If that were true, I would then be truly happy.
Comment by Barbara | Creative Culinary— January 29, 2012 #
I love any dessert with the word ‘goo’ in it
Those biscuits look so yummy!
And I think you should post Part 2 right now… It’s not fair to leave us dangling for so long! Waiting…
Comment by Marsha @ The Harried Cook— January 29, 2012 #
Oh man these look so good! What a brilliant idea combining two of my favourite things!
Comment by Nish— January 29, 2012 #
They look delicious.The goo effect is surprising. From the photo, I thought you had bits of dates or some dried fruits in them.
Comment by gourmande— January 30, 2012 #
Nope, when I pulled the biscuits apart, that’s just how that particular bit of ’goo’ settled. It does look like a bit of fig or date, or a pecan, though!
Comment by Lisa— January 30, 2012 #
Those definitely look dangerous – and definitely gooey! Will have to make for the boys since they love gooey, sticky cinnamon breakfast rolls!
Comment by Nancy Buchanan (@Acommunaltable)— January 30, 2012 #
I love that bit of goo… (although goo always has this unpleasant sound to it really now does it not?) I love scones but I think I would go for your DELICIOUS.. ) looking biscuits anytime!
Comment by Simone— January 30, 2012 #
I love a nice gooey cinnamon bun, and I bet these would be fun with a biscuit base! And you are right, biscuits can be boring and crumbly and gross. A good biscuit has to be really well made. And these look it!
Comment by Jenni— January 30, 2012 #
Yum! You had me at GOO, and those biscuits look gooood/gooed. They look so lovely and fluffy as well.
Comment by Suz— January 30, 2012 #
I’m sorry that “thing” interrupted your life and plans. I hope things resolve quickly.
These are gorgeous!! I adore good, buttery scones and biscuits, but most are, as you said, a great disappointment. I’m so glad you found ones that delight you. 
Comment by ramblingtart— January 30, 2012 #
I think I’m in love
Comment by The Food Hunter— January 31, 2012 #
Leaving us with baited breath for the bad boy….I can’t wait to hear the rest
I am a light and fluffy scone gal too, with clotted cream. But love your creation and name, real funny and gooey!
Comment by Evelyne@cheapethniceatz— January 31, 2012 #
These gooey biscuits look awesome, especially with the cream cheese topping. Looks delicious! I look forward to the second part of the story…
Hope you are having a great week Lisa
Comment by Juliana— January 31, 2012 #
Wow, I have never seen anything so beautiful, seriously….those look extremely dangerous! I would make them, and then deem that day splurge day, and then eat them all! Holy cats, YUM! Hugs, Terra
Comment by Terra— January 31, 2012 #
These look so tasty that its making my mouth water! I liked the post too, the way you have written it makes it a very enjoyable read
.
Comment by Rajani— January 31, 2012 #
wowiieeeee!!! More cinnamon goo!!! I wonder if this recipe tastes better than the previous one you did. This sure looks pretty amazing too!! Cinnamon goo on scones? Who woulda thunk that! You are so innovative! And I don’t know what you’re talking about when you say they’re not pretty. Those are GORGEOUS! If you ship em over to me I’ll finish them all. Not one crumb left!
Comment by samology— February 1, 2012 #
If you keep postponing the story and keep providing us with cinnamon roll versions…I’m OK with that. I have got to go eat breakfast. This is TORTURE.
Comment by Barbara | Creative Culinary— February 1, 2012 #
Can you prepare this the night before and cook it in the morning?
Comment by Dianna— February 4, 2012 #
You sure can! In fact, I will add to the recipe that chilling them prior to baking, at least 30 minutes, gives you taller, flakier biscuits. After the biscuits are arranged in the pan and filled with the cinnamon goo. cover the pan tightly with plastic wrap and chill until you’re ready to bake them in the morning. I don’t think you’ll need to bake them for much exta time, just check if they are risen and golden brown on top after the regular baking time. If not, let them go for another few minutes, keeping an eye on them. Hope this helps!
Comment by Lisa— February 4, 2012 #