Cinnamon Biscuit Blossoms

Recipe by Vseward Chef-V
READY IN: 17mins
SERVES: 8
YIELD: 8 rolls
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
  • 1
    tablespoon sugar
  • 14
    teaspoon cinnamon
  • 8
    teaspoons sugar-free raspberry jam (any flavor)
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DIRECTIONS

  • Heat oven to 375°F.
  • Separate dough into 8 biscuits.
  • Make 5 (3/4-inch-deep) cuts evenly around outside edge of each biscuit to resemble flower petals.
  • Place each biscuit flower on ungreased large cookie sheet. (If biscuits are uneven, flatten slightly to make tops even.).
  • In small bowl, combine sugar and cinnamon; mix well.
  • Sprinkle sugar mixture over biscuits.
  • With thumb, make deep indentation in center of each biscuit.
  • Fill each with scant teaspoon jelly.
  • Bake at 375°F for 11 to 17 minutes or until golden brown.
  • Serve warm.
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