Today I bring you the best English muffin you will ever eat. Seriously. You owe me. I mentioned this English muffin trick on Facebook once, but it is sooooo delicious I have decided it deserves an entire blog post.

Have you ever read Ree’s post on cooking cinnamon toast the right way? It’s pretty great. Hop on over and check it out if you haven’t. (For the record, I regularly employ Approach #3, a.k.a. Approach #Gross, because I am always strapped for time and my kids never complain. That said, when I give myself 10 minutes for the cook time, the “right” way is tremendously more delicious.)

I recently applied Ree’s technique to English muffins and, well, it was DIVINE. (Thanks for the inspiration, Ree!) We were transported to toast heaven on the spot. As great as Ree’s cinnamon toast is, I would bet money these cinnamon sugar English muffins are better.

You’re welcome.

Cinnamon Sugar English Muffins

 

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Prep time

3 mins

Cook time

12 mins

Total time

15 mins

 

As inspired by Ree Drummond's technique for making perfect cinnamon toast. There are no measurements because you can easily wing it - promise!

Author: Jane Maynard

Ingredients

• English muffins
• Butter, softened to room temp
• Cinnamon Sugar (click here for recipe if you need it)
• Vanilla extract (optional)

Instructions

1. Preheat oven or toaster oven to 350º F.
2. Option 1: Mix together softened butter with cinnamon sugar and a splash of vanilla extract. Spread a generous layer over the cut side of an English muffin, making sure to spread the butter mixture all the way to the edges. (The advantage of Option 1 is you get vanilla flavor added into the mix.)
3. Option 2: Spread a generous layer of softened butter on the cut side of an English muffin, then sprinkle heavily with cinnamon sugar, then press down with your fingers or a knife to incorporate the cinnamon sugar with the butter. (The advantage of Option 2 is that it's a wee bit easier and faster and still just as delicious.)
4. Place English muffin on a piece of foil or a cookie sheet (I would line the cookie sheet with foil to make clean up easier).
5. Bake for 10 minutes then finish off under the broiler for about 2 minutes.
6. Remove from the oven or toaster oven, let sit a couple minutes then eat! Seriously, let it cool down for a bit as the English muffin is literally covered in bubbly molten cinnamon sugar lava. Also, these are beyond buttery. You've been warned.

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Right now we are at my in-law’s home in New Hampshire. My mother-in-law Pat is the best mother-in-law on the planet. No joke. Yesterday as my sister-in-law and I slept in, she played with all the kids and even sewed THREE skirts. She’s Super Grandma.

This morning she made Cinnamon-Sugar Doughnut Drops with my nephew Colby. He was complete engaged the entire time they were cooking, it was adorable. And the doughnut drops were DELICIOUS. Because they’re fried, as doughnuts should be! (Sidenote: A baked doughnut is NOT a doughnut. It’s a muffin posing as a doughnut. You need OIL to make a doughnut a doughnut! Okay, ranting done.)

We also renamed these doughnut drops “Turkey Leg Donuts,” because a large quantity of them looked like, you guessed it, turkey legs! Sadly, I didn’t photograph any of the turkey leg donuts. What was I thinking?!

Cinnamon-Sugar Doughnut Drops (a.k.a. Turkey Leg Donuts)

 

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From a magazine but I can’t tell which one from the cutout Pat has in her recipe box

Author: Jane Maynard

Recipe type: Dessert

Ingredients

• 1½ cups all purpose flour
• ⅓ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup milk
• 2 tablespoons oil
• ½ teaspoon vanilla
• 1 egg
• Oil for frying
• ½ cup sugar
• 1 teaspoon cinnamon

Instructions

1. In a medium to large heavy saucepan, heat 2 to 3 inches oil to 375. (Pat note: make sure you heat it to the right temperature!)
2. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir in milk, oil, vanilla and egg with a fork until dry ingredients are moistened.
3. Drop by teaspoonfuls into hot oil. (Pat note: make sure it really is just by TEASPOONful.) You can cook 5 to 6 at a time. Fry doughnut drops 60-90 seconds on each side until deep golden brown. Drain on paper towel.
4. Mix ½ cup sugar and 1 teaspoon cinnamon together and roll hot doughnuts in the sugar mixture.
5. The recipe says this makes 30-36 doughnut drops. I suppose it’s right, but I can’t believe how FAST we ate them, it seemed like about 10!

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Today we have the last yummy recipe for biscotti week!

Cinnamon Sugar Biscotti. I must admit, when I walked into our little biscotti class last week and saw all the various biscotti flavors at hand, the cinnamon sugar variety was the one I was least attracted to. I don’t know, I just wasn’t expecting much.

Well, low expectations served me well this time around because HOLY MOLY this biscotti was good. At first bite I was stunned at how much I loved it, and then proceeded to eat not one, not two, maybe not even three of these delectable goodies. Seriously, I’m not sure how many I ate. Best not to dwell on such things.

I don’t really have much to add to this recipe. It’s from Joy the Baker (again) and she got it from Epicurious. And it’s fabulous. Enjoy!

{Biscotti Week} Cinnamon Sugar Biscotti

 

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From Joy the Baker (originally from Epicurious)

Author: Jane Maynard

Recipe type: Dessert

Ingredients

• 2 cups flour
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla
• For Topping:
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 beaten egg (for brushing biscotti before baking)

Instructions

1. Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven. Line two baking sheets with parchment paper (or silpat) and set aside.
2. In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.
3. Also whisk together the cinnamon and sugar for the topping and set aside.
4. In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes. Scrape down the bowl and beat in the egg followed by the egg yolk. Beat in the vanilla extract.
5. Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed.
6. Divide the dough in two on the two baking sheets. Shape each half of dough into a 9-inch long and 1½-inch wide log. Brush with the beaten egg and sprinkle very generously with cinnamon sugar. Bake the two sheets on two different racks in the oven for 20 minutes. Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.
7. Remove from the oven but keep the oven on. Let biscotti cool until able to handle. Using a serrated knife, cut logs into ½-inch wide diagonal slices. (Click here to see a diagram for how to cut biscotti.) Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar. Bake again until pale golden, about 10-15 minutes.
8. Store in an airtight container for up to one week.

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Yesterday I happened to see this recipe for Gooey Cinnamon Biscuits on my friend Maria’s food blog. (Side note: Maria is just as pregnant as I am, but with her first baby…yea for Maria and Josh!) I pinned it so I would not forget to try the recipe later, then made a command decision that later would be now. I literally made them within hours of seeing the recipe!

These Gooey Cinnamon Biscuits are just that…gooey, cinnamoney, biscuity goodness. We all enjoyed them for dessert last night, but they certainly are perfect for a breakfast or brunch treat. (In fact, I’m eating leftovers as I type this morning and, oh man, they are good.) This recipe is super easy and doesn’t take long to throw together.

Warning: Gooey Cinnamon Biscuits are not healthy. But who’s keeping track?

Also, the original recipe calls for cinnamon chips, which my lame-o grocery store doesn’t carry. But I was determined to give this recipe a try, so I modified it without the chips and everything came out great. But you can bet your bottom dollar I will be ordering some cinnamon chips from King Arthur and trying the recipe again sometime! (Hershey’s makes cinnamon chips as well and Maria found them at her local grocery store, so maybe you’ll be lucky like her!)

Gooey Cinnamon Biscuits

 

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Adapted from Maria, who adapted it from The Kitchn

Author: Jane Maynard

Recipe type: Dessert

Ingredients

• Ingredients needed for both versions:
• 2 cups all-purpose flour
• 1 Tablespoon dark brown sugar, divided
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 2 cups heavy cream, divided
• 1 cup confectioner’s sugar
• 1 teaspoon vanilla extract
• Additional ingredients when using cinnamon chips:
• ½ cup cinnamon chips, divided
• 2 Tablespoons brown sugar
• ½ teaspoon cinnamon
• Additional ingredients when NOT using cinnamon chips:
• 3 Tablespoons cold butter, cut into tiny cubes
• 2½ Tablespoons brown sugar, not packed but loose
• 1 teaspoon cinnamon, divided into ¼ and ¾ teaspoons

Instructions

1. Preheat oven to 425°F. Lightly grease an 8 x 8-inch baking pan and set aside.
2. In a large bowl, whisk together the flour, 1 Tablespoon brown sugar, baking powder, 1 teaspoon of cinnamon, and salt. Pour in 1½ cups of the cream and mix just until combined. Dump the dough onto a lightly floured surface and pat into rectangle, about 16”³ x 8”³.
3. Cut the rectangle into 8 equally-sized squares. Lay four of the squares in the prepared baking pan.
4. CINNAMON CHIP DIRECTIONS: Sprinkle 2 Tablespoons of brown sugar, ½ teaspoon cinnamon, and ¼ cup of the cinnamon chips over the squares. Place the remaining biscuit dough squares on top. Top the biscuits with the remaining cinnamon chips.
5. NON-CINNAMON CHIP DIRECTIONS: Evenly spread 2 Tablespoons of the cubed cold butter over the squares. Sprinkle with 1½ Tablespoons brown sugar and ¾ tsp cinnamon. Place 4 remaining biscuit squares on top. Spread evenly with the remainder of the butter (1 Tbsp.), brown sugar (1 Tbsp.) and cinnamon (3/4 tsp).
6. Bake for 14 to 16 minutes (I baked for ~25 minutes before the biscuit was cooked through enough), or until the biscuits are slightly golden brown on the outside and just cooked through. Remove from the oven. Use a knife to spread and smear the hot cinnamon chips on top of the biscuits, if using.
7. Whisk together the remaining ½ cup cream, confectioner’s sugar, and vanilla extract. Lightly drizzle the biscuits with glaze. Serve immediately. Cover any leftovers and be sure to zap them in the microwave for about 15-20 seconds before eating!

Notes

Original recipe uses cinnamon chips. If you do not have any handy, I have provided an alternative method.

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