Easy Cinnamon Buns

Who doesn’t like cinnamon buns? No one I know of! But, they can be a hassle to make with taking time for the dough to rise. Well, here is a quick and easy fix for that issue. This recipe uses crescent roll dough and you don’t have to wait for anything, except for these to bake. These would be great if you have company staying the night. Definitely a sugar bomb – but we all need that now and then.

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I was originally going to make these camping when our little Godson stayed with us. But, I forgot the cinnamon. I am sure his Mom didn’t mind I didn’t give him sugar for breakfast!

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The crescent rolls that are seamless work perfect for this!

Easy Cinnamon Buns adapted from Kevin & Amanda

1 can Pillsbury Crescent Rolls (seamless if possible)
1/2 cup (1 stick) softened butter, divided
1/3 cup brown sugar
1/4 (scant) cup white sugar
1 1/2 tsp. cinnamon

Preheat oven to 350 degrees F. Melt 4 tablespoons of butter in the bottom of a pie plate. Add the brown sugar to the butter and stir to combine. Unroll crescent dough and spread with remaining softened butter. Combine white sugar and cinnamon and sprinkle over the buttered dough. Roll the dough back up into a log, and cut into 8 cinnamon rolls. Place rolls in prepared pie plate. Sprinkle with any remaining cinnamon sugar. Bake at 350 for 20 minutes. Top with vanilla glaze (recipe follows) and serve warm. Store leftover cinnamon buns in the fridge and reheat in the microwave.

Vanilla Glaze*

1 cup powdered sugar
4 tablespoons heavy cream (or 2 tablespoons milk + 1 tablespoon butter)
1 teaspoon vanilla

With a fork, stir together sugar, cream, and vanilla until smooth and pourable. Add one tablespoon of milk if needed to thin. If using milk and butter instead of cream, heat the milk and butter in the microwave to melt the butter, then add to the sugar and stir in vanilla.

*Note, I think you could halve this and it would still be plenty.

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The FeistyPets say hello! Isn’t it funny how even when cats are declawed they still use that scratching post!?!

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I preheat the oven and just stick the pie plate with the butter in the oven to melt. 2 for 1! Generously sprinkle your crescent sheet with the sugar/cinnamon mixture.

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Roll into a log and I like to score the dough where you will cut – rough guessing is totally fine. When you cut the dough, some sugar mixture will fall out. No worries. Just toss it on the rolls when you are done placing them in the pie pan.

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Here they are all baked and soaking up that delicious brown sugar and butter. I just whipped up the topping on the side. I think this was more than enough, I would half this recipe next time. These are already sweet enough.

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You will notice the plate is kind of dirty? That is because I scarfed down my first roll before taking a photo. Whoopsie.

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That juice on the bottom. That is what dreams are made of. I am fairly certain. Scoop it onto your roll. Yum!

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Enjoy!

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About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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