When Land o’ Lakes and Betty Crocker asked me to try out their new Cinnamon Sugar Butter Spread and create a recipe using it, I jumped at the chance. Butter? Cinnamon Sugar? Yes please. Sign me up. This new butter is the perfect balance of spice and sweet and the perfect spreading consistency. Perfect on toast, pancakes, even on corn. It will have a permanent spot on my grocery list from now on.
If you have been following this blog, then you know that I make most everything from scratch. While I love being able to do that, it is not always possible. It takes time and planning, and those are two things that I can sometimes be short on. On most Saturdays, we have cinnamon rolls for breakfast before we do our big weekly house clean. When I am short on time, this Cinnamon Butter Bun has become a staple in our house. It takes longer to preheat the oven than it does to get these ready to bake off. Simply roll out your biscuit dough, spread with the Cinnamon Sugar Butter, roll, cut and bake. Simple and delicious.
Check out what the other Betty Crocker bloggers made with their Cinnamon Sugar Butter Spread.
Unroll the Pillsbury Grands™ Refrigerated Biscuits. Roll the biscuits out slightly using a rolling pin.
Spread the biscuit with Land o’ Lakes Cinnamon Sugar Butter Spread™.
Roll the biscuits up. Cut the biscuit into three pieces.
Put the three pieces, swirl side up, into a muffin tin that has been lightly coated with cooking spray.
Bake according to the package directions. The biscuits will be golden brown.
While the Cinnamon Butter Buns cool slightly, whisk together the powdered sugar and water. Drizzle over the Cinnamon Butter Buns.