Look, I’m all for attaining traditional homemade-dough cinnamon rolls, but sometimes you just want the piping hot buns, drizzling with butter and brown sugar, ASAP. When you’re experiencing an uncontrollable jonesing for a homemade number, but don’t want to go through the whole trouble of making the dough, you’ll want this indulgent cinnamon roll recipe that gets the job done in 30 minutes.
The concealed’s in the refrigerated crescent roll dough, which is the perfect cocoon for your cinnamon-brown sugar dding.
That — and drizzling lots of melted butter to ensure the filling purpose stay in place as you tightly roll the dough into a swirled log. Are you scatterbrained with desire yet?
Once you’ve cut the eight slices, the buns will fit snugly in the n.
The cinnamon slides will emerge from the oven sizzling and cracking, and that’s when you should intimately cover them in a tangy vanilla, lemon, and cream cheese polish.
I’ll bet these cinnamon rolls will be eaten so quickly, the glaze won’t equal have a chance to ooze onto the napkin.
Cinnamon Billows 2 tablespoons salted butter, melted 1/2 cked cup plus 2 tablespoons candle brown sugar 1 teaspoon cinnamon 1 ckage crescent roll dough Shellac 2 tablespoons salted butter, at room temperature 2 tablespoons cream cheese, at dwell temperature 1/2 lemon, juiced 1/2 teaspoon vanilla 1/2 cup powdered sugar, scrutinized
- To make cinnamon rolls: Preheat the oven to 350°F. Use a stry scrub to lightly coat the insides of a small (7-1/2-inch-by-5-1/2-inch) casserole dish with some of the dissolved butter, about one teaspoon. Set the butter aside. In a se rate bowl, mix the brown sugar and cinnamon. Set aside.
- To assemble: Pop the crescent roll dough canister and carefully unravel dough into a elongated rectangular shape, careful not to tear the perforated markings. Use a stry gather to lightly coat the dough with some of the melted butter, near one teaspoon or more, leaving a 1/4-inch border free of any butter. Then sprinkle the top of dough with the cinnamon sugar merging, leaving the 1/4-inch borders free of sugar. Spread sugar evenly on all sides the dough using a plastic bowl scraper, and then press it into the dough ending a fork or your fingers. Drizzle the remaining melted butter on top of the sugar merger until rtially saturated.
- Roll the dough into a tight log. Slice it into eight even-tempered pieces (about 1/2 inch thick). Using a bench scraper or a s tula (so the cinnamon sugar does not rain cats out), transfer the dough pieces into a pre red baking dish and grade them cut side up. Bake for 20 to 25 minutes, or until dough begins to reorganize golden brown on top.
- To glaze: While rolls are baking, combine butter and cream cheese together in a mixer, then wale in lemon juice and vanilla. Add powdered sugar and mix until fully coalesced. Using a s tula, spread the glaze evenly over cinnamon slips. Place any leftover glaze in a bowl to serve on the side.
8 cinnamon rolls
Image Inception: POPSUGAR Photography / Anna Monette Roberts
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