There’s nothing quite like fresh warm cinnamon rolls on a weekend morning. The ooey gooey sweet goodness brings back great memories of watching Saturday morning cartoons or holiday breakfasts with my family. I was home visiting my mom recently and she really wanted to have cinnamon rolls. Our town doesn’t have a bakery where we’d be able to buy fresh cinnamon and it was already pretty late in the morning so I wasn’t going to attempt to make a yeast dough. However, after scouring the fridge I noticed a can of pillsbury crescent roll dough and decided why not try to make some cinnamon rolls out of it, how bad could they be? They’d be fresh out of the oven and full of homemade cinnamon filling.
As luck would have it they turned out incredible! They have a simple filling of butter, brown sugar and pecans for some extra pizazz. I love this recipe because it comes together and is out of the oven in roughly 30 minutes and makes 8 medium sized cinnamon rolls. You aren’t stuck making a huge recipe with lots of leftovers, though by how tasty these are they wont last long! The extra bonus is that they are only about 170 calories each without the icing! So, if you want something fast, simple and reasonably friendly to your waistline these cinnamon rolls are a safe bet!
Super Simple Cinnamon Rolls
Ingredients
- 8 oz Can Pillsbury crescent rolls dough
- ⅓ Cup finely chopped pecans
- ⅓ Cup packed brown sugar
- ½ teaspoon ground cinnamon
- 2 ½ Tablespoons butter softened
- ½ Cup powdered sugar
- 1 to 2 Tablespoons milk
Instructions
- Pre-heat oven to 375 degrees and grease 8-inch square baking dish or round cast iron skillet. The skillet makes for a great texture and presentation.
- Set aside the ½ tablespoon butter, powdered sugar and milk, these will be used for the glaze
- In a small bowl, mix together pecans, brown sugar, butter and cinnamon
- Unroll the can of dough into 1 large rectangle and firmly press together the perforations to seal so the filling doesn't seep out later. Spread the filling evenly over the entire rectangle of dough.
- Roll the sheet up lengthwise (along the long edge) into a log
- Using a very sharp knife slice the log into 8 even sections. You can do this easily by first cutting the log in half, then cutting each half in half and finally cutting each of these four sections in half
- Place rolls evenly in baking disk or skillet leaving roughly an inch or so between them. The rolls will expand as they cook and join together a bit. Bake 20 to 25 minutes or until golden brown
- While the rolls bake combine glaze ingredients in a small bowl (½ tablespoon butter, powdered sugar and milk)
- Add enough milk for desired drizzling consistency and drizzle over the warm rolls and serve!
