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Thursday, January 5, 2012

Homemade Cinnamon Rolls - recipe

**EDIT: Apparently, these cinnamon rolls are too good to capture. By that, I mean that somehow all of my "how-to" pictures for this recipe got axed. Poor pictures. But the recipe is still delish!!**

One of my favorite things about hanging out with J.B. on lazy days is that we get cook together. During our holiday time off together, we would sleep extra late and then get up and make something delicious for breakfast/brunch.
{sometimes he'd let this pregnant lady sleep super late and he'd bring me breakfast in bed!}

This is one of our go-to recipes for a sweet breakfast treat. 
I love it because its one of those recipes that calls for ingredients that I typically have sitting around my kitchen anyway - which translates into less money spent at the store!

I typically cut this recipe in half if its just the two of us, which means it makes 8 rolls.
{yes, we both eat four... hey, they're kinda small-ish!}


2 cans of refridgerated crescent rolls
1 stick of butter, melted
1/2 cup of white or brown sugar {I use half of each}
1 tablespoon of cinnamon

1/2 cup of powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Preheat oven to 350 degrees.
Then combine butter, sugar and cinnamon in a bowl. Mix until it's nice and smooth.

Pop open and unroll your crescent rolls. Apply the cinnamon mixture generously to the crescent roll. 
Then roll them up in the traditional way.

Place on an ungreased cookie sheet and pop these guys in the oven for 12-15 minutes {until browned}.
While the rolls are cooking, combine your glaze ingredients in a bowl.

Drizzle your glaze over the hot cinnamon rolls when they come out of the oven.

And chow down!!
I don't think this version is super sweet or super cinnamon-y, but feel free to modify the ingredients however you'd like.  

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