From the fertile foodie mind of Chef KellyAnn Hicks-Digby
1 can of Pillsbury Buttermilk Biscuit-ANY SIZE, the bigger the more rolls you have!
Cinnamon & Sugar (C&S) mixture-to make take sugar add cinnamon to taste (see note)
Pie pan sprayed or slathered with oil or butter
Equal parts Speculoos butter & Marscapone mixed together well so they are all blended.
Trust me once you use Speculoos and Marscapone, cream cheese will pale in comparison…be forewarned!
Take the biscuits and flatten slightly with your fingers,(no need to get crazy), sprinkle with the cinnamon & sugar. Here you could spread some of the Specupone (yes, I just made that up) mixture on the flattened biscuits and then sprinkle with C&S, go wild. Roll up and cut in half, place cut side up in the pan, they can be touching. Put in a preheated 350 degree oven until GBD (Golden, brown & delish).
Let them cool slightly and slather the Specupone mixture on them & eat!
NOTES: I used the small can of Grands Biscuits cause I was being calorically responsible…trust me if any are left when the hubster gets home it will be a miracle…dogs came over to check out what I was eating and I bared my teeth and growled…it got a little out of hand.
Cinnamon & Sugar, I make it in about 1 cup batches, any leftover you can use on toast, sweet pots and other uses that you can use your imagination for!
Chef Kelly copyright 2017