I am not normally a sweet-stuff-for-breakfast kinda girl. You may have seen the salad I ate for breakfast last week on Instagram. Really. Give me a slice of whole grain toast with hummus, sliced tomatoes and avocado and call it done.
These sweet, fluffy, cinnamon sugar stuffed, pecan topped biscuits have changed my mind. It may be a breakfast revolution.
Easy Pecan Cinnamon Roll Biscuits
These start with refrigerated biscuits. See! I told you they were easy! So all you need to do is preheat your oven, whip up the cinnamon roll filling mixture, layer and bake. Oh. And wait. That’s probably the hardest part of this recipe. Because your house will smell AMAZING! And when these come out of the oven – piping hot – it is almost torture to wait for them to be cool enough to eat without burning the top layer off of your tongue. Even, Chris, Mr. Anti-Breakfast himself, indulged in not one, but two of these!
You see, not only are these cinnamon roll biscuits topped with the rich, cinnamon sugar mixture. But tucked inside those lovely biscuits is another pocket of cinnamon sugar goodness that gets warm and bubbly as these bake. Does it get better than that?
You can halve this recipe, but I’ll just stop the madness right there because 8 of these will not be enough. Unless there is only one of you. And then I bet you’ll have to make another batch. This is an easy recipe to make for a brunch menu or a holiday breakfast – Easter is right around the corner! Or Wednesday. Let’s celebrate Wednesday with another pan of these easy pecan cinnamon roll biscuits!!