Cinnamon-Sugar Ragamuffins

Updated on April 22, 2021

Sugar and spice and all the pieces fantastic—that’s what these particular pastries are fabricated from. They open with biscuit dough, which is flattened out and dusted with quite loads of sugar and cinnamon. Then or no longer it is rolled up, sliced, sprinkled with low sugar for added sparkle and crunch, and baked except flaky and golden brown.

1. Preheat oven to 425°F. In a clear bowl, plod collectively flour, 1 tablespoon granulated sugar, salt, baking powder, and baking soda. Add butter; toss to evenly coat. Press combination between your fingers to provide flower-petal shapes.

2. Slowly drizzle in buttermilk while stirring with a fork except dough begins to come collectively. Switch to a lightly floured work ground; knead a number of instances to enlighten collectively. Roll true into a 16-by-11-stride rectangle.

3. In a itsy-bitsy bowl, combine final 1/4 cup granulated sugar and cinnamon; sprinkle evenly over dough. Starting at one long discontinue, roll dough true into a tight log. Tidy ends; gash back into 12 equal pieces and placement, gash back-sides down, in a passe muffin tin. Freeze 15 minutes. Brush tops with extra buttermilk and sprinkle with sanding sugar.

4. Bake except puffed and golden, 15 to 20 minutes. Serve heat or at room temperature, with extra butter, or retailer in an hermetic container at room temperature up to 2 days.