Mother’s Day heirloom cinnamon sugar coffee

Since Mother’s Day became a national holiday in 1914, tradition suggests that it’s mom’s day off. But a Market Day online survey found that of those families that celebrate Mother’s Day at home, 38 percent of moms will prepare their own family’s Mother’s Day meal this year. The online survey was conducted with more than 945 respondents.

That kind of stinks, huh? So how about a recipe that’s so easy, the kids can make it for Mom, maybe with a little bit of help from Dad?

Heirloom Cinnamon Sugar Coffee Cake

12 pieces Market Day Homestyle Biscuit Dough
1/4 cup sugar
2 teaspoons cinnamon
1/3 cup butter, melted
3/4 cup brown sugar
1/4 cup chopped pecans

Icing:
1 tablespoon butter, melted
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Heat oven to 350°F. Thaw biscuits for about 1 hour. Generously grease 9×2-inch heart pan or 10-inch deep dish pie plate. In a large plastic bag with zipper top, mix sugar and cinnamon. Using kitchen shears or pizza cutter cut each biscuit into quarters. Shake in bag to coat. Arrange biscuits in pan. Mix butter and brown sugar; pour over biscuit pieces. Place pan on baking sheet with edges. Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Run knife around sides of pan to loosen cake. Turn onto serving plate.

In medium bowl mix together butter, sugar, vanilla and milk until smooth. With fork, drizzle icing over cake. Sprinkle with pecans.

Serves 12