- Our Holland Cinnamon Hats
- Our own twist on a simple little recipe. A perfect addition
to any holiday table, as an appetizer, a snack or an small after
Time: 1 hour
- Serves: 6 to 12
- 1 c sugar (we use Splenda)
- 2 tspn cinnamon sugar *
- 2¼ cups Bisquick Mix (don't use flour, it's an entirely
- 2⁄3 cups Milk
- Small cup cake pan (about 1 to 2 inch size cupcakes)
- Pre-heat oven to 450° F
- Combine all dry ingredients into a large bowl. Mix well!
- Add Milk to mixture, stir until soft dough forms.
- On a clean surface, sprinkle a slight covering of Bisquick.
- Empty dough onto the covered surface and knead at least 10
times. (Don't knead dough more than 14 times).
- Roll small amounts of dough into 1x1 inch balls.
- Drop the balls into cup cake pan. *
- Bake 8-10 minutes until golden brown.
- * Notes:
- Mix 1 tspn cinnamon with 1 tspn of splenda for a diabetic
- Don't use cupcake paper holders.
- Lightly coat cupcake holes with butter or cooking spray.
Don't use too much! Lightly means you want just enough for the
dough not to stick to the pan after cooking, but not so much
to make the balls greasy. The best method is to use a non-stick
baking sheet and if the balls stick, use a small knife to coax
- Don't roll balls too big. The dough should not be over the
top of the cupcake hole.
- Instead of Cinnamon, use ¼ cup finely chopped cheese
for Cheese Hats.
- Instead of Cinnamon, use cheese and brush melted Garlic on
the top of each ball before baking for Garlic/Cheese Hats.
- Top Cinnamon Hats with an icy glaze.
- Serve Cinnamon Hats with your favorite fruit.