I admit that it’s been at least ten years since I’ve had a real life Cinnabon. Anytime I fly to or from Charlotte, NC to visit my family, I seem to always end up in the terminal that not-so-gently wafts a hypnotic Cinnabon aroma into the nostrils of all nearby humans. It’s a vicious and cruel temptress, that Cinnabon.
I am neither a cook nor pastry chef, but I love a mean can of crescent dough. How swiftly it can shape shift into a roll, a pie crust, a tart, or, dare I say, a blanket for pigs.
Enter this Cinnamon Twist Bread scooped right up from the Pillsbury Doughboy himself (or his website, as it were). With just a few pantry ingredients, you’ll be making your friends think you know how to do things. #adulting
- 1 lb of pork sausage (mild, can use turkey sausage if desired)
- 2 cups of Bisquick or any biscuit baking mix
- 16 oz of shredded, sharp cheddar
- Pre-heat oven to 350°F.
- Line cookie sheet with cooking parchment paper or SilPat.
- Mix all ingredients together by hand in a large mixing bowl. Don't be afraid to get your hands dirty!
- Roll into balls and place on prepped cookie sheet.
- Bake for 20-25 minutes. Look for a golden brown bubbling of the cheese to know they're done.
- Let cool for 5-10 minutes before eating.
- Great tip: Refrigerate the leftovers and eat them cold for a quick snack.