Yummy Cinnamon Sugar Flaky Biscuits!

This morning I posted on Facebook what I had done earlier, which was to make some yummy cinnamon sugar flaky biscuits! I've had a few "likes" for the update, and a dear friend wants the recipe so I shall share my wisdom! Haha!
The recipe is too simple for words...Its also a pre-made item that I add a little magic to, so don't be too disappointed ;)
First you need a package of layer biscuits. Now I only use one kind so I'm not sure who all makes these, I prefer Pillsbury Grands! Jr. Golden Layers Buttermilk layer biscuits that come in a can. 
Next follow the steps on the package, preheat the oven to 400 degrees, and when that is almost done pop open your can of yummy biscuits! But before cooking one needs to perform MY step which makes them the yummy cinnamon sugar biscuits!
Take about equal parts cinnamon and sugar in a bowl. Next take your biscuit dough and cover it with the cinnamon and sugar, if you like a caramelized bottom, or you prefer darker bottoms, put the cinnamon sugar on the bottom of the biscuit as well, if not leave it uncovered. Cover the top and the sides of the biscuit with the cinnamon sugar.
Next place the covered biscuits onto a baking tray, the label says an ungreased tray, but I like to grease mine just to be safe. Spread the biscuits so they won't melt into one another, then pop them into the preheated oven for about 10 minutes. 
The next step is crucial! Stay in the kitchen and enjoy the smell of warm cinnamon and sugar as it fills the air!
When the biscuits have fully cooked, remove them from the oven, and place on a plate.
Eating them is another crucial step because they are BEST when HOT! Take a small bowl of plain sugar, or for the adventurous, cinnamon and sugar, I prefer just sugar, and pull the biscuits layers apart! With each layer, dip the biscuit into the sugar, or cinnamon sugar and eat! It is ABSOLUTELY delicious!

Hope each of my readers has enjoyed this rather short blog, I'll update it with pictures the next time I fix these yummy biscuits!
Love,
Christina