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