Ingredients
Main
- 2 cans biscuits or 14 homemade balls of biscuit dough
- 1 stick unsalted butter, melted
- 1 cup (240 ml) brown sugar
- 1 tablespoon (15 ml) cinnamon
- All purpose flour for rolling
Icing
- 1/2 cups (120 ml) confectioners' sugar
- 1 tablespoon (15 ml) vanilla
- 1/4 cups (60 ml) heavy cream
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See AccessoryInstructions
Main
Step 1
Set your EGG up for Indirect cooking with a convEGGtor at 400°F/204°C.
Step 2
Mix the butter, sugar and cinnamon in a bowl. On a floured surface, roll out each biscuit to about 1/4 inch (0.6 cm) thick. Put a small spoonful of the butter mixture in the middle of the dough and pull the sides up and pinch together to close - like a dumpling. Repeat for each biscuit.
Step 3
Oil the baking stone, and arrange the biscuit pockets just lightly touching each other. Place on the EGG and cook for 12-15 minutes or until the tops are golden brown. Let rest and drizzle with the icing. Serve warm for dessert or breakfast.
Icing
Step 1
Mix together confectioners' sugar, vanilla and heavy cream and set aside.
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