Cinnamon Biscuit Pockets

Cinnamon Biscuit Pockets

Your weekend recipe is here! And no worries, it’s super easy to make these Cinnamon Biscuit Pockets on your Big Green Egg!


2 cans biscuits or 14 homemade balls of biscuit dough
1 stick unsalted butter, melted
1 cup brown sugar
1 tbsp cinnamon
All purpose flour for rolling


Big Green Egg Deep Dish Baking Stone


Set your Big Green Egg up for indirect cooking with a convEGGtor at 400°F/204°C.

Mix the butter, sugar and cinnamon in a bowl. On a floured surface, roll out each biscuit to about ¼ inch thick. Put a small spoonful of the butter mixture in the middle of the dough and pull the sides up and pinch together to close – like a dumpling. Repeat for each biscuit.

Oil the baking stone, and arrange the biscuit pockets just lightly touching each other. Place on the EGG and cook for 12-15 minutes or until the tops are golden brown. Let rest and drizzle with the icing. Serve warm for dessert or breakfast.

Icing Ingredients

½ cup confectioners’ sugar
1 tbsp vanilla
¼ cup heavy cream

Icing Instructions

Mix together confectioners’ sugar, vanilla and heavy cream and set aside.

Recipe and photo from Big Green Egg.