Pillsbury Original Biscuits Make Delicious Quick and Easy Donuts
Pillsbury Biscuits make easy and delicious donuts. Simply fry the dough in vegetable oil and top with your favorite glaze.
Sometimes when you wake up on a lazy weekend morning you want something delicious and sinful to eat while reading and drinking a hot cup of coffee or tea. Now, I have posted some delicious breakfast recipes but they take time and sometimes you want to cheat a little which is definitely ok. This is the perfect moment to pop open a can of Pillsbury biscuits and make delicious donuts. Simply cut a hole in the middle using the top of a shot glass or a mini round cookie cutter. Anything small and round will do. It’s so fun and easy.
After cutting a round hole in the middle of each biscuit, fry them in 2 inches of vegetable oil until golden brown on each side. This will take about 2 minutes per side. Drain on a paper towel after frying. Mix confectioners sugar with a little milk and a touch of light corn syrup to make a sugar glaze or mix cinnamon and granulated sugar together to dip the donuts. I like to dip the donut holes in cinnamon and sugar and glaze the whole donuts.
This is a very fun morning activity to do alone or with your family. Be creative! Add a little food coloring into the glaze or dip the glazed donut into sprinkles for an added touch. You can also melt some chocolate or spoon some raspberry jam into a bowl to serve as a dipping sauce. There is nothing like a warm donut in the morning. Your friends and family will be very impressed when you serve a gorgeous platter of homemade donuts and no one has to know how easy they were to prepare. Enjoy!
I have been trying to perfect the cinnamon roll recipe for awhile. Some are too dry, some are too cakey, some don’t have enough cinnamon, some are too sweet. I have finally perfected the recipe. After many tries, and I’m sure a few extra pounds, I have come up with a recipe that has the perfect amount of sugary cinnamon with the right softness of dough.
This recipe does not require a lot of ingredients but it does require some time. The rising process is very important in yielding fluffy rolls that goes oh so well with the cinnamon and brown sugar filling. I also think adding a bit of half and half or milk before baking the rolls keeps the rolls moist and gooey and the filling doesn’t dry out. I use instant yeast in this recipe and bread flour. You can substitute all purpose flour and active dry yeast if that’s all you can find. If you are using active yeast you will need to dissolve it in warm (not hot) milk before adding the sugar and eggs. I think instant yeast is easier to work with because you just add it to the flour and it doesn’t need to be activated but really either is fine. Just make sure that your yeast isn’t old. I also like King Arthur bread flour instead of all purpose. King Arthur makes amazing flour. The bread flour is higher in gluten and has 12.7% protein which results in a loftier and consistent texture. I use this flour in all the bread I make. It is also great for homemade pizza dough. If you don’t have bread flour do not worry, you can use all purpose and the rolls will still be delicious. The final touch to making these rolls exceptional is spooning some half and half or milk over each roll after they have risen and before you bake them in the oven. This prevents the rolls, and filling from drying out.
I like a simple powdered sugar frosting, I do not like cream cheese frosting on my cinnamon rolls. I think its too heavy and takes away from the lightness of the rolls. The cinnamon rolls are sweet and decadent enough, the frosting should just add a bit of glaze to the top.
Can I make the dough the night before?
Yes, you can make the recipe up to when you are suppose to let the rolls rise for a second time. Cover the pan tightly with plastic wrap and place in refrigerator for up to 24 hours. Take the rolls out of the refrigerator and let them rise for about an hour before baking. They should be double the size as when you put in the refrigerator. After the rolls have risen pour half and half over them. Let the half and half absorb into the rolls. Gently pour out liquid that has not been absorbed and bake in oven as directed.