Shortcut Cinnamon Rolls

This is a recipe for times when you find yourself in a pinch.  If you run out of an ingredient, find the dough you prepared the night before didn't turn out quite right, or have a craving for cinnamon rolls, but don't want to put in all the time and effort, this recipe could be your saving grace.  Now me, I just felt like cinnamon rolls this morning. :)  This is also a great way to get family members out of bed in the morning without having to get up too early yourself!  Happy baking!

The first thing you'll need to do is soften 1.5 TBSPs of butter.

Next, mix the butter so it is homogeneous.  The softened butter will help keep the cinnamon-sugar filling in place better than melted butter.

Flatten all of the biscuits into a shape that's as rectangular as you can make it.  Almost any type of refrigerated biscuit will work for this recipe.  I used "homestyle" biscuits that come 10 to a tube (7.5 oz).  You may have to rip the last biscuit in pieces to patch up any holes between the flattened biscuits.

Brush the biscuits with the softened butter.  I brush it almost all the way to the edges.

Now it's time to mix up the filling.  You can customize this to your own tastes, but I use a mixture of half cane sugar and half brown sugar, and then add my cinnamon.  I fill a 1/4 c. measuring cup about three-fourths full of cane sugar, and then do the same with the brown sugar.  I like 1 TBSP of cinnamon, but feel free to add more or less.

Sprinkle the cinnamon-sugar mixture evenly over the biscuits.  You might have some of the mixture left over (depending on how much sugar you like) and I like to save this to use on buttered toast.

Now you're going to carefully roll the dough into a tube.  The biscuits may rip slightly during the rolling process, if that happens, just pinch the edges back together.

It helps to score the cuts you're going to make in order to make the rolls the same size.  I just use a serrated steak knife to cut the cinnamon rolls, but dental floss or even a kitchen shears will work as well.  I cut it into eight rolls.

While the rolls are baking at 375F for 8-10 minutes, mix up the frosting!  You'll need 1/2 cup of powdered sugar and 1/2 - 1 TBSP of milk.  Start with 1/2 TBSP, and then add more milk if the consistency is too thick.  If you add too much milk, just add some more powdered sugar in small amounts until it's the right consistency.  Then add a few drops of vanilla extract.

The rolls are done with the tops are golden brown.

What a difference a little frosting makes!

Shortcut Cinnamon Rolls

Yield: 8 Cinnamon Rolls; serves 2-4

Ingredients:

Cinnamon Rolls

• 1.5 TBSP softened butter
• 7.5 oz tube of 10 biscuits (I used homestyle)
• <1.4 cup cane sugar
• <1.4 cup brown sugar
• 1 TBSP cinnamon

Frosting

• 1/2 cup powdered sugar
• 1/2 - 1 TBSP milk
• 2 drops vanilla extract

Directions:

Preheat the oven to 375F.  Lightly grease a 9" cake pan.

Soften the butter and mix until the texture is homogeneous.  Flatten the biscuits into a rectangle.  You may need to rip the last biscuits in pieces to fill in any gaps.  Spread the softened butter almost all the way to the edges of the flattened biscuits.

Fill a 1/4 cup measurer about 3/4 the way full with cane sugar and add to a small bowl.  Do the same with the brown sugar.  Add 1 TBSP cinnamon and mix.  Sprinkle the mixture evenly over the biscuits. 

Carefully roll the dough into a tube.  The biscuits may rip slightly during the rolling process, if that happens, just pinch the edges back together.  Cut into eight rolls.  Place in the pan and bake for 8-10 minutes, or until the tops are golden brown. 

While the rolls are baking, mix the powdered sugar with the milk.  Start with 1/2 TBSP of milk, and then add more milk if the consistency is too thick.  If you add too much milk, just add some more powdered sugar in small amounts until it's the right consistency.  Then, add a few drops of vanilla extract and mix.  

Drizzle the frosting onto the rolls while they are still warm.

Enjoy!

-D