ragamuffins

ragamuffins use my fave shortcut ingredient and are DELICIOUS!

Have you ever heard of ragamuffins?

Same.

Apparently they are what you get when you roll out scraps from homemade biscuit dough, layer with cinnamon-sugar, and then roll and slice cinnamon-bun style.

I skipped the “homemade biscuit dough” part and used canned biscuits instead.

And let me tell you, they were GOOD.

I’m no stranger to the lure of canned biscuits. I basically love them. They make the best monkey bread, pull-apart loaf, doughnuts (and doughnuts and doughnuts) and garlic knots and I don’t feel even a little bit bad about pulling out this shortcut recipe time after time.

And they didn’t disappoint here.

Simply press the biscuits into a rectangle-ish shape, roll and top with cinnamon-sugar (I added Cinnamon essential oil for a flavor punch and the additional anti-oxidants). Roll up into a spiral, slice and place in muffin tins.

It’s literally that simple.

I would brush with melted butter next time instead of the cream, and these would probably be amazing drizzled with a simple glaze. In fact, there’s no end to how you could tweak this little recipe, so pick up a can (or two) the next time you’re at the grocery store and let me know how you “ragamuffin”!