Everyday Cinnamon Rolls (made in 30 minutes)

I'm craving a cinnamon roll.

This happens to me all the time. When I do get the itching for a cinnamon roll I have two options. ONE, I can spend a few hours making them completely from scratch and by the time they are done I have no interest in them anymore, or TWO I can go buy an altogether mediocre cinnamon roll from one of those places that wishes they were Cinnabon.

I have learned that neither of these options are desirable, which is why I bring to you the most gooey, moist, wonderfully delicious cinnamon rolls of all time. They can be made in thirty minutes flat and will get rid of any cinnamon roll craving very quickly. Yeah, you can thank me later.

It all starts with a pie plate and half a stick of butter. Melt said butter in microwave, right in your glass pie dish; add 1/4 cup brown sugar.

Stir the brown sugar into the butter and spread in an even layer on the bottom of the pie plate.

Not that it matters but I forgot to take a picture at this point when I sprinkled three tablespoons of chopped pecans over this butter and brown sugar mixture. Next open your can of crescent rolls (don't judge me, I happen to love canned crescent rolls) and press the seams together, making a rectangular sheet.

Spread a lot of butter over your dough.

Sprinkle a cinnamon sugar mixture generously over the butter. Starting at the long side, roll up the dough into a log. Pinch the dough closed. 

Cut into eight cinnamon rolls with a very sharp knife, dental floss or all-purpose thread.

Place cut cinnamon rolls in prepared pan. I like to sprinkle any leftover cinnamon sugar over the tops of the rolls. Bake for 20 minutes at 350 degrees.

Serve them hot, fresh from the oven. When we plate ours we like to flip the individual rolls upside down (so the gooey pecan part is on top) and then we drizzle them with sweet vanilla glaze. BEST CINNAMON ROLLS EVER. Easy, too.

Everyday Cinnamon Rolls

Cinnamon Rolls:

1 can crescent roll dough

1/2 cup (1 stick) softened butter, divided

1/4 cup brown sugar

3 tablespoons chopped pecans (optional)

1/4 cup white sugar

1 teaspoon cinnamon

Sweet Vanilla Glaze:

1 cup powdered sugar

1/4 cup heavy cream

1 teaspoon vanilla

Preheat oven to 350 degrees. Spray an 8- or 9-inch glass pie plate with non-stick cooking spray. Put half of the butter (1/4 cup) in the prepared pan and microwave until butter is melted. Stir in brown sugar and spread evenly on bottom of pan. Sprinkle pecans over brown sugar mixture if desired.

Open the canned crescent rolls and pinch the seams together so that you have a rectangular sheet of dough. Spread remaining butter (1/4 cup) over dough. In a small bowl, combine white sugar and cinnamon. Sprinkle evenly over buttered dough. If there's too much cinnamon sugar, save for sprinkling on top of cinnamon rolls before baking.

Starting at the long side, roll dough into a log pinching the dough closed when finished. Cut into eight rolls. Place in prepared pan. Sprinkle with any extra cinnamon sugar. Bake for 20 minutes.

While cinnamon rolls are baking whisk powdered sugar, heavy cream, and vanilla together until smooth. When rolls are done, drizzle with glaze while hot and serve immediately.

Recipe Source: Kevin and Amanda

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