They’re not Cinnabon, but they’re quick and easy!
My friend Mary moonlights as a Pampered Chef gal, and occasionally sends me emails regarding some of her products. I took a gander through her online catalogue and noticed something that I really wanted: The “Sweet Cinnamon Sprinkle”, “An exclusive blend of raw sugar, coconut, cinnamon, cracked allspice and ginger. Includes a recipe for Easy Cinnamon Rolls, right on the bottle! “. Easy, you say? Why, I must have this product!
Happily, my friend Mary is wonderfulness personified, and on Friday she came over with a little gift for me (of particularly cinnamony goodness). Hence, Sunday morning dawned to Easy Cinnamon Rolls.
Easy Cinnamon Rolls
What you need:
1 package Crescent Rolls. (I used the jumbo kind that comes with 6 rolls in a canister.)
1 canister Sweet Cinnamon Sprinkle (buy here!)
1 can frosting (Whatever flavor you want – I used cream cheese.)
2 tablespoons milk (I used skim.)
2 tablespoons melted butter
1. Open the canister of rolls. (Enjoy the pop!) Take out the rolls, but don’t separate them diagonally. In the jumbo canister, this means I had three sheets of dough. Pinch the perforated sections back together. Using a pin, roll them out a bit.
2. Using a kitchen brush, paint the dough with some butter.
3. Sprinkle with Sweet Cinnamon Sprinkle. Be generous.
4. Roll up dough. Cut it into 4 little rings per dough sheet.
5. Spray a cookie sheet with non-stick spray and place the cut up rolls on them.
6. Put the rolls into a 375 degree oven for 12 – 15 minutes, until lightly brown.
7. Mix together the milk and about 1/3 cup of the frosting. It should be runny.
8. Pour frosting over the warm rolls.
9. Let the rolls sit for ten minutes and enjoy!
These turned out surprisingly good. Maybe it was the frosting seeping into each and every bite, or maybe it was the cinnamon sprinkle, or maybe it was the moon. Whichever, thanks to Me and the Hub and Jess and Matt, the rolls did not survive till Sunday night…