Simple Cinnamon Rolls

I am usually a “grab a quick breakfast” kind of a girl. I always have breakfast…you don’t want to be around me if I don’t have breakfast. But, every once in a while I like to cook breakfast. My two favorite breakfasts are belgian waffles (on the crispy side) and some good cinnamon rolls. You can always go for the gooey Pillsbury ones right out of the package OR you can make these. These are the simplified version of cinnamon rolls…there is no pastry dough here. Here’s the instructions and recipe….

ROLLS

2 1/2 Cups Bisquick
1/4 Cup Granulated Sugar
2/3 Cup Mill (I use skim milk)

Preheat your oven to 400 degrees. Mix all the above in a mixing bowl. The dough is pretty sticky…I like to use the Silpat matts to roll out the dough. I use about a 1/4 cup more Bisquick to keep the dough from sticking to the matt. Turn the dough out about 10 times.

Roll the dough out into a rectangle. The actual recipe says into a 16×9 inch rectangle. I dont’ know about you, but things don’t ROLL OUT into a RECTANGLE. Hello! So, I roll it out the best I can into some sort of a rectangle shape. Maybe there is a trick to rolling it exactly into the desired shape, but I don’t have a trick for you here! Anyways, once it is in a sort of rectangle shape, I fold the edges up and over as seen below. You will see why in a minute.

FILLING

1/4 Cup Unsalted Butter
1/4 Cup Granulated Sugar
1 1/4 Tsp Ground Cinnamon

Spread the melted butter onto the RECTANGLE. Once spread out evenly, sprinkler the cinnamon sugar mix all over until it is absorbed in the butter. You need the little dough “dams” to keep the butter from oosing everywhere. A little trick I learned after the 10th time of having melted butter everywhere.

Once all of the filling is spread out, roll up the dough starting with the longest side. This is a little tricky because all the sticky goodness in the inside wants to squish out. Stick with it and roll until it is a little log. At this point, I pinch the edges closed and then seal the flap on the leading edge of the dough. This is sometimes tricky as the butter makes it a bit slippery. Do your best…no one will know if it doesn’t stick.

Once you do that, slice the log into one inch slices and place them on a cookie sheet. I like to space my rolls apart so that they get a little crispy on the edges. If you want your rolls more gooey, place the cinnamon rolls close together (touching each other). Scoop any excess butter/cinnamon sugar mix up and drizzle it on top of your rolls.

Place in the oven and cook for 12 to 15 minutes until a light brown.

I like to glaze my rolls as soon as they get out of the oven so that it melts all over. It does make a mess in the pan though. If you want it more neat, I would wait until they cool a bit and then add the glaze. Mix up the following ingredients for the glaze. You will be shocked how fast that powdered sugar is absorbed…kind of magic.