Kids On Food: Cinnamon Crunch Biscuit Bites

How big can one moms smile get?  So big that her cheeks ache and her eyes water and she feels like her heart will burst.  Come on moms...you've all been there numerous times and you know what I'm talking about, right?  Sweet Thang has library day once a week at school and gets to pick two books per week to bring home.  How awesome is it that one of the books he picks (quite often, actually) is a kids cookbook!?  He flips through it and has a few choices picked out by the time he brings it home.  The very first thing that he showed me he wanted to make in his latest selection was (amazingly) something that we had all of the ingredients in the house for already. Yes, I let my kids eat Cinnamon Toast Crunch.  And for some reason, I felt an urge to buy a couple cans of refrigerator biscuits when they were on sale for dirt cheap just a few days before.  Kismet.  They turned out to be a fun snack that scented the house with comfort and anticipation.  Warm and straight from the oven with a cold glass of milk...yum.

Cinnamon Crunch Biscuit Bites

inspired by/adapted from Pillsbury Kids Cookbook

makes 32-48 bites

¼ c. sugar

1 tsp. ground cinnamon

1 tube (16.3 oz.) Large Homestyle Buttermilk Biscuits (like Grands, 8 per tube)

 6 Tbs. butter

2-3 c. Cinnamon Toast Crunch Cereal

Preheat oven to 400° F.

Combine sugar and cinnamon in a gallon-size zippered baggy.  Cut each round of biscuit dough into four or six wedges (depending on how big you want the bites).  Drop into the baggy with cinnamon-sugar mixture.  Zip up the bag and shake and toss and turn to coat.  Pour everything into a large, wide bowl or deep dish.

Melt the butter in the microwave or on the stove top.  Pour the cereal into the same baggy that you just emptied out.  Seal it and crush the cereal with a rolling pin.  Drizzle the melted butter evenly over the cinnamon-sugar coated dough wedges.  Toss around so that all of the surfaces are coated.  Now pour the crushed cereal over the top of that and toss them all around until the crushed cereal sticks to the butter coated cinnamon-sugar dough wedges.  Basically, you're breading them.

Spread out evenly on a sheet tray that has been lined with a silpat, parchment paper, or foil that has been sprayed with cooking spray.  Make sure none of the wedges are touching...they need space to brown well.  Slide into the oven and bake for ~11-13 minutes, or until golden.

Eat warm with a big glass of milk to wash them down.  Or pop leftovers in your mouth later.  They're still good.

We decided that next time we were going to try this using our favorite homemade biscuit dough.  We'll simply roll it out and use a biscuit cutter per usual, then cut the biscuits into wedges like we did for the refrigerator dough.  It might take a few moments longer, but I'm guessing they'll be even better this way.  No matter which dough you decide to go with, this is fun business for the whole family to get involved in...the eating and the making.

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