🥐 Cinnamon Fan Biscuits: Easy, Flaky, and Irresistible ✨

If you love the cozy flavor of cinnamon rolls but want something quicker, these Cinnamon Fan Biscuits are the perfect answer. Made with tender layers of biscuit dough brushed with butter, sprinkled with cinnamon sugar, and baked until golden, they pull apart into beautiful fans that are as fun to eat as they are delicious.  

✨ Why you’ll love them:

• Simple ingredients, ready in under an hour.

• Flaky, buttery layers with a sweet cinnamon crunch.

• Perfect for breakfast, brunch, or an afternoon treat.

Serve them warm with coffee or tea, and you’ve got a bake that feels both nostalgic and special.

• Read through the recipe several times before beginning. This helps to familiarize you with any ingredients, equipment, or techniques needed to make these buns.
• Assemble all of your ingredients prior to beginning. This will help to prevent you from leaving anything integral out.
• Measure all of your ingredients accurately. Baking is an exact science.
• If measuring by cups, spoon the flour into the cup and then level it off with a straight edge, do not scoop it right out of your flour bin.
• Make sure your butter for the dough is really cold before rubbing/cutting it into the flour mixture.
• Sift your icing sugar to help prevent lumps in the glaze.

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1. First brine your pork chops. Dissolve the salt and sugar in the water. Add the chops. Submerge them completely. Leave to sit at room temperature for half an hour. (It is not necessary to brine them, but brining does give you a tender and juicy finish. Do not brine them for much more than half an hour.)
2. Remove the chops from the brine, discarding the brine. Pat the chops dry with some paper toweling. (Do make sure you don't skip this step. You want your chops to roast in the oven not stew.)
3. Preheat the oven to 400*F/200*C/ gas mark 6. Line a medium sized baking tray with some non-stick aluminum foil. (Foil makes for a quicker and easier cleanup.)
4. Prepare your vegetables and set aside. (Try to cut everything of an even size for even cooking.)
5. Whisk together the oil, maple syrup, both mustards, vinegar, soy sauce and garlic.
6. Toss the chops in half of the mixture, rubbing it well into the chops. Place onto the baking sheet. (I also like to slash the fatty edge of my chops at 1/2-inch intervals. This helps to prevent them from curling up when they cook.)
7. Toss the vegetables with the remaining mixture. Place around the chops on the baking sheet in a single layer. (Reserve any remaining sauce.) 
8. Roast in the preheated oven for 20 to 30 minutes, flipping the vegetables over if desired halfway through the baking time. A few minutes before everything is finished, drizzle with the remaining sauce and turn the grill on to color the chops and finish cooking. (The cook time is depending on the thickness of your chops.)
9. Serve the cooked chops with the roasted veggies and enjoy. The internal temperature of the pork should be 145*F/62.8*C. The carrots and potatoes should be cooked through. (A fork or the tip of a knife should insert easily into the vegetables and the juices from the pork should not be pink.)

• Read through the recipe a few times before beginning to help familiarize yourself with any ingredients or equipment needed.
• Assemble everything you are going to need before you begin.  This can help to prevent you from leaving something important out.
• If you really want your chops to turn out tender and juicy, brine them as per the recipe.
• Makes sure you pat your chops really dry with some paper towels before applying the roasting sauce.
• Cut all of your vegetables into a similar size.
• Do not crowd the baking tray. Leave plenty of room for the air to circulate around the chops and vegetables.
• Slash the fatty edges of the pork chops at 1/2-inch intervals before cooking to help keep them flat.
• Do not overcook. The chops will be done when the internal temperature reads 145*F/62.8* C on an instant read meat thermometer.

• 8 bone in, skin on chicken thighs
• butter for greasing pan
• 1/4 cup (60ml) pure maple syrup
• 2 TBS cider vinegar
• 1 TBS dry mustard powder
• 1 tsp minced garlic
• 1 tsp Creole seasoning (see notes)
• 1/2 tsp salt
• 1/2 tsp black pepper

1. Preheat the oven to 200*C/400*F/ gas mark 6. Line your baking dish with a double layer of Aluminum foil. Butter the top layer. (WARNING - Don't skip this step.)
2. Lay the chicken thighs out in the pan in a single layer, skin side up. (Don't crowd the chicken. You want there to be plenty of room between the pieces for the air to circulate.)
3. Whisk together all the remaining ingredients. Pour evenly over the chicken. 
4. Bake for one hour, turning the chicken every fifteen minutes, until the chicken is tender and nicely glazed. (It is the basting and turning which helps to create a delicious result!)
5. Serve hot with your favorite sides.

• Read though the recipe several times to make sure you are aware of any ingredients or equipment which you may need to make this recipe.
• Assemble all of your ingredients before starting. This can help to prevent you from leaving out anything integral to the recipe.
• Bone-in skin-on chicken thighs are recommended for this recipe. Drumsticks will also work. Breasts can dry out if not carefully watched and will not take as long to cook.
• Follow the instructions as outlined in the recipe.
• DO double line your baking dish with foil.  The sauce is sticky, and you don't want to be stuck with a burnt-on mess that can be difficult to remove.
• Pass the napkins. It could get messy.