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Tuesday, 2 August 2016

Miriam’s Famous Cinnamon Biscuits at Greenlake


yield:  20-24

This recipe is my original recipe that I first developed and sold at Miriam's stores in downtown Vancouver in the 80's...still the best treat ever and so easy to make.











Biscuit dough
1 cup butter or margarine
4 c flour – all purpose
2 tbsp. baking powder 
4 tbsp. granulated sugar
1  tsp. salt
1 1/4 cup warm water

Cinnamon Filling
1 c butter (room temperature)
5 c golden yellow sugar
1/2 c cinnamon

Beat by hand or with a mixer until light and fluffy. Set aside at room temperature.

Assembly for the dough:
  1. Combine dry ingredients in a large bowl.
    pastry cutter
  2. Add cold butter and cut into the flour mixture with a pastry cutter or with a hand mixer.
  3. Mix until course, the butter will be pea size when it is mixed properly.
  4. Add warm water and mix until the dough is formed into a ball. This is best done by hand. Knead a few times to ensure that the dough is smooth.
  5. Remove from the bowl and place on floured cutting board or counter.
Assembly of the cinnamon biscuits.

  1. cut the dough in half and work with half of the dough at a time as it is easier.
  2. Roll out dough with a rolling pin to approximately 18-20 inches long and 10-11 inches wide.  The dough does not have to be perfectly shaped.
  3. Spread half of the filling onto dough making sure all surfaces are covered.
  4. Roll dough up into a log roll.
  5. Cut into 10-12 equal pieces with a knife.
  6. Place into a greased muffin tins or a large baking dish.
  7. Bake for 30 minutes @ 375°
  8. Remove from oven when golden brown 
  9. Serve hot.






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