Cheater "Cinnamon Rolls"
Quick and easy "cinnamon rolls" for when you have that craving but are short on time. So simple to put together, you will want to make it again and again.
Ingredients
Rolls
- One tube of crescent rolls
- 2 tbsp unsalted butter, melted
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
Icing
- scant 1/3 cup powdered sugar
- 1/2 tbsp milk, any kind you'd like
- splash vanilla extract
Instructions
Directions:
- Preheat oven to 375°F, grease a round cake pan with butter (I brushed on a little bit of the melted butter).
- Working on parchment paper, open the tube of crescent rolls and unroll the dough towards you. Pinch together all of the seams and make sure there are no holes or gaps. Press out slightly.
- Brush on the melted butter all over the dough. Mix together the brown sugar and cinnamon, sprinkle evenly over the dough.
- Roll up the dough starting at the end closest to you and roll away from you. You will want to roll the dough fairly tightly so that it will stay together. If needed, you can use the parchment paper to help roll up the dough.
- Cut your roll into 8 pieces. Place each piece cut side down into your prepared cake pan, making sure to leave space between the pieces so they have room to expand.
- Bake for 15 minutes or until golden brown and cooked through.
- While your rolls are baking, mix together all your ingredients for the icing.
- Let your cinnamon rolls cool for 3-4 minutes before spreading on the icing.
Notes
- If you like more icing, you can easily double the icing recipe.
- I've made this with chopped walnuts before, but you could also use raisins or chocolate chips.
- These cinnamon rolls are best fresh, but you can reheat in the oven, toaster oven, or air fryer to crisp them back up.
