I love morning breads. Monkey breads, cinnamon rolls and all of their yummy, carb-tastic friends. I especially love them for girls’ brunches and leisurely Sunday mornings. Morning breads say, “Hey, we don’t have anywhere to go so let’s hang out for awhile”. The problem with morning breads is they can just be so dang hard to make and they seem to take too long for my impatient self. It also doesn’t help that most sweet breads and rolls seem to make you gain 2 pounds simply by looking at them.

So we threw out all of the extra fancy stuff and combined the key factors in morning bread goodness: cinnamon, a glaze and currants. Here you have it: sticky cinna-biscuits. Not only are they sweet, light and full of spiced flavor but they are ready in about 30 minutes. They’re very kid-friendly in both the making and the eating. Even better, they don’t have quite as much sugar as their monkey bread and cinnamon roll cousins. All the yum without so much guilt!

Ingredients:

2 cups flour

1 tbsp baking powder

1 1/2 tsps brown sugar

1 1/4 tsps cinnamon

1/2 tsp salt

1 stick of butter

2/3 cup of milk

1/4 cup of raisins

GLAZE

1 cup of confectioner's sugar

1 1/2 tbsps of milk

1/2 tsp of vanilla extract

Directions:

1. Heat your oven to 450 degrees F. In a bowl combine flour, baking powder, brown sugar, salt and cinnamon.

2. Cut in the stick of butter until coarse crumbs form. (I use 2 butter knives to cut mine in.)

3. Add the milk and raisins. Mix well until soft, sticky ball forms.

4. Flour a surface and turn out your dough. pat out the dough until it's about 1/2 inch thick. Use a water glass (with the rim floured) to cut out the biscuits and put on an ungreased cookie sheet.

5. Bake the biscuits for 13-15 minutes or until brown on top. In the meantime combine the 3 glaze ingredients and mix with a fork.

6. Remove biscuits from oven and drizzle glaze on top. Let sit on the pan for 2 minutes, then remove. Serve warm. Makes about 8 biscuits.