So it’s the day before Mother’s Day and you just realized that you need to bring something over for brunch. You could be lazy and run to the grocery store and buy something pre-made, but why not impress everyone with warm cinnamon rolls you can make that morning instead?!
I originally saw this recipe on Iowa Girl Eats and I knew I had to try it. Now that I’ve made it myself and I know how easy they are to put together, I can’t wait to try out more versions. I’m thinking a maybe raspberry cinnamon rolls or chocolate even!
Quick and Easy Cinnamon Rolls
(Originally from Iowa Girl Eats)
(Originally from Iowa Girl Eats)
Ingredients:
1-8oz tube crescent roll dough
2 Tablespoons butter
A handful of cinnamon and brown sugar
For the maple icing:
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar
Directions:
1. Preheat oven according to crescent roll dough package directions.
2. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too. Then, use a rolling pin to smooth out the seams and roll the dough.
3. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want.
4. Roll into a log and cut into 8 pieces.
5. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin.
6. Repeat all of the above with the other half of the dough.
7. Bake for about 12 minutes.
8. While it’s baking, mix together maple syrup, powdered sugar, and milk in a bowl. Once the cinnamon rolls are out of the oven, drizzle your frosting mixture over the warm cinnamon rolls.
