Once You Grill Donuts, Your Mouth Will Go Nuts

Why donut we think of this earlier?

When it comes to breakfast, there's nothing you can't do.

It's the best meal of the day, but if you're looking to mix things up from the regular bacon and pancakes routine (not that there's anything wrong with those), this recipe from McCormick turns refrigerated biscuit dough into delicious donuts over the open flame of your grill.

We think it goes really well with maple syrup, fresh fruit and a cup of piping hot, stove-top espresso.

But you don't have much summer left -- get outside and grill your breakfast. September is, after all, National Breakfast Month.

Here's how to make McCormick's Cinnamon Sugar Grilled Donuts:

  • 1/4 cup of granulated sugar
  • 1 tablespoon of ground cinnamon
  • 1/2 stick of butter, melted
  • 2 tablespoons of brown sugar, packed
  • 1 16-ounce can of refrigerated buttermilk biscuits (8 biscuits)

Mix granulated sugar and cinnamon in a medium bowl and set aside. Mix the butter and brown sugar in a smaller bowl and set aside.

Open the biscuits and pull apart. Cut out the center of each biscuit with a small round cookie cutter or the cap of your cinnamon bottle.

Grill the donuts and donut holes over medium-low heat for 4 to 6 minutes, or until browned, on both sides. Brush with the brown sugar butter mixture before removing from the grill, then toss immediately in cinnamon sugar.

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