Cinnamon Biscuit Pockets

PREP TIME
15 Minutes
EGG TEMP
400°F/204°C
COOK TIME
15 Minutes
SERVINGS
4-8
CORE INGREDIENT
Bread
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Ingredients

Main

  • cans biscuits or 14 homemade balls of biscuit dough 
  • 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 

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Pizza & Baking Stones - Deep Dish

The Big Green Egg Deep Dish Pizza & Baking Stone enables you to bake a variety of recipes from pizza...

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Instructions

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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