Thursday, April 18, 2013
Cheater Cinnamon Rolls
Homemade cinnamon rolls from scratch, crafted lovingly hours before anyone else has a chance to wake up let alone think about breakfast, have a place and a time.
They definitely do.
That being said, realistically speaking, that place and time have not been in my life recently.
Weekdays that have me up and out the door and days full of work mean the last thing I want to do come Saturday morning is wake up hours earlier than necessary.
Therefore this recipe is a saving grace of sorts.
Homemade cinnamon rolls in a fraction of the time, with all the flavor and charm still in tact.
Sure we take a few shortcuts along the way, but honestly that's half the fun with these.
And really, if you're serving someone a homemade cinnamon bun, whether from scratch or from short cut... no one should be complaining.
Biscuit baking mix, milk, cinnamon, sugar, and butter come together to make light and tender cinnamon buns that can then be slathered with a powdered sugar glaze.
Simple ingredients. Happy results.
Your breakfast rescue, no matter what the schedule.
Surprise yourself with these.
A resounding favorite of mine.
Cheater Cinnamon Rolls
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Servings: 12 large cinnamon rolls
- 4 1/2 cups biscuit baking mix
- 1 1/3 cups milk
- 2 Tbsp butter, softened
- 1/4 cup sugar
- 1 tsp cinnamon
- 2 cups powdered sugar
- 2 Tbsp milk
- 2 Tbsp butter, melted
- 1 tsp pure vanilla extract
To make rolls preheat oven to 450 degrees F. In a bowl combine the biscuit mix and milk. Turn onto a floured work surface and knead until dough comes together. Roll into a 12x10 inch rectangle. Spread dough with butter. In a small bowl combine cinnamon and sugar and sprinkle over buttered dough. Roll up into a long roll starting with a long side, pinching the seam to seal. Cut into 12 equal slices (first cut the dough in half, then cut each half in half, then cut each forth into thirds). Place onto a baking sheet lined with parchment paper or a silicon baking mat and bake 10-12 minutes or until golden brown. Combine icing ingredients in a small bowl and spread over rolls. Serve immediately. Repeat as often as necessary.
Recipe adapted from: Winning Recipes from Taste of Home