Monday, May 11, 2009

Cinnamon Buns

Cinnamon buns are one of the all-time great weekend breakfast treats. The raisins used in this version add a nice layer of sweetness, color, and texture. You can reheat leftover buns in the microwave on high for about 10 seconds, or until just hot (overheating will result in chewy buns).

1 teaspoon ground cinnamon
1⁄2 cup finely chopped golden raisins
1⁄2 tablespoon light margarine, melted
2 tablespoons pure honey
1 10-ounce can be refrigerated low-fat buttermilk biscuits
Preheat oven to 200 degrees C.

In a small bowl, combine the cinnamon and raisins. Cut a piece of parchment paper so it fits into the bottom of an 8-inch round cake pan and comes up the sides at least an inch. Brush the parchment paper with the margarine and sprinkle the cinnamon and raisin mixture evenly over it. Drizzle the honey over the cinnamon and raisin layer. Arrange the biscuits in one layer, touching each other, on top of the raisin mixture. Bake 10 to 12 minutes, or until the tops of the biscuits are golden brown. Run a rubber spatula around the edge of the pan to loosen any biscuits that may be attached to the sides. Place a serving plate on top of the pan of biscuits. Pick up both the pan and the plate and flip over, inverting the biscuits onto the plate. Slide the pan and parchment paper off to reveal your warm cinnamon buns.

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