Jam Bag Biscuits

I was looking through a past issue of Gourmet magazine at the library and they featured an old recipe English Jam Bag Pudding, it was balls of brioche dough filled with jam, dipped in butter, cinnamon sugar and then layered in a bundt pan, like monkey bread. Well, it sounded yummy but I was too lazy to make brioche dough so I tried it with Pillsbury buttermilk biscuits. I had leftover cinnamon sugar and added icing from cinnamon rolls, so it was relatively easy. Surprisingly good!

2 cans Pillsbury Buttermilk Biscuits
4 T. butter, melted
Thick strawberry jam or preserves

2 ½ T. ground cinnamon
½ cup light brown sugar

1 c. powdered sugar
1 T. milk
2-3 drops vanilla extract

Combine cinnamon and sugar in a bowl. Open cans of biscuits. Place one biscuit in the palm of your hand. Make a slight indentation in the center of the biscuit with your thumb. Fill this indentation with a teaspoon of jam. Place another biscuit over this and carefully pinch the edges together, being careful so that no jam oozes out. Dip this pouch in the melted butter, then place in bundt pan. Space pouches evenly apart and barely touching. Sprinkle layer of pouches lightly with cinnamon sugar. Continue to fill and layer biscuits until all done.

Bake in a pre-heated 425 degree oven for 15-20 minutes until golden brown. Meanwhile, whisk powdered sugar, milk and vanilla until smooth. Invert biscuits onto plate and drizzle with icing.