Let’s get this out now. I love cinnamon rolls. Insane, ridiculous amounts of love for cinnamon rolls. I try them everywhere I can and I am really picky about them. I dislike ones that are too much bread, I prefer warm and melty glaze, I melt for gooey and sticky cinnamon. I’m very opinionated and I really wanted to try making some on my own. That’s what we finally did. I found a recipe that gave me an out for my fears of working with yeast and dough. Here it is.

Ingredients

• 1 tube of crescent sheet dough (Pillsubry only probably)

• 1/3 cup packed brown sugar

• 1/4 cup sugar

• 3 tbls melted butter

• ~ 1 tsp ground cinnamon

• 1 tbls milk

• 1 tsp vanilla extract

• 3/4 cup confectioners sugar

Prep

1. Preheat your oven to 375 F

2. In a small but not too small bowl, mix the brown sugar, cinnamon and regular granulated sugar

3. On a non stick surface(like parchment paper, and not an un-greased cookie tray like I tried) lay out the sheet of dough

4. Brush most of the melted butter on the inside of the dough (not all the butter)

5. Dump the sugar mix on top and spread out as evenly as you can around the inside, while keeping about a quarter inch of the edges clear

6. Starting from one of the shorter edges, start rolling it like a swiss roll/Ho Ho

7. When it’s fully rolled, take a sharp knife and slice as thick or thin slices as you’d like

8. Lay each pinwheel like layer down in a greased pan of your choosing, ideally a dark coated one, the close they are the better to not fall apart while baking

9. A lot of the sugar mixture might fall out on this step and that’s OK

10. Take a brush and spread the rest of the butter on the tops

11. Dump the left over and fallen out sugar on top of the rolls

12. Bake for about 15-17 minutes

13. When done, while cooling slightly, mix the vanilla, milk and confectioners sugar in another small but not too small bowl. This will thicken a bit as you stir

14. Pour on top of the cinnamon rolls as you see fit

Afterthoughts

These were tasty though not as gooey as I would like. Places like Cinnabon have a more syrup like cinnamon inside and this was not that, this was dryer but the taste wasn’t as dry as you’d expect. I over-baked them just slightly, so the outside was crunchier. The crescent roll dough made for a more buttery taste within the dough (outside the coating we give it) and a different dimension than normal cinnamon rolls. The glaze was not too sweet and a perfect addition to the rolls. I had used more cinnamon than recommended and I would use even more in a heart beat. I love cinnamon in sweets. This was a fast and easy way to make a loved breakfast treat. This can be done in under a half an hour with the tube replacing waiting for dough. A great way to make a dish almost from scratch and still have control on the taste.