Happy Sunday and welcome to 2015! Time really flies doesn’t it!? I’m feeling so thankful this New Year and so looking forward to what’s ahead.
Today is the official publication of my newest “CHEW THIS” column in “The Courier-Times”. Please be sure to pick up a copy TODAY and let me know what you think! I was inspired in creating this recipe by wanting to take something familiar (a cinnamon roll) and transform it into something completely different – and I did! A biscuit! They are perfect for breakfast – or dessert…and couldn’t be easier!
For my “step by step” photos head on over to my “Blaise the Baker” Facebook page…
Cinnamon Roll Biscuits with Cream Cheese Glaze
I have updated the original recipe for the cream cheese glaze. I find that the following recipe fits this particular recipe better than the original recipe I developed…
Cream Cheese Glaze
4 ounces cream cheese (room temperature)
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Juice from 1/2 lemon
4 tablespoons whole milk
Beat cream cheese until light and fluffy. Add powdered sugar and beat to combine. Next, add the pure vanilla extract, salt, lemon juice and whole milk. Stir to evenly combine. If glaze is too thick to drizzle – add another tablespoon (or 2) whole milk.