May 26, 2011

Homemade Cinnamon Rolls


It's the middle of the week, so let me take you to a much more pleasant place: Saturday mornings in my house. 

Have you glanced at my 'about me' section?  Does it exhaust you just reading about my schedule?  Me, too!  That being said, busy people always have the most time, which means that I am always available on Saturday mornings for laziness.  I take my dear old time getting out of bed, wander around in my pajamas, and, if the weather's nice, I lounge on the back deck with the puppy and listen to my (more motivated) neighbors mow their lawns.  Husband has usually been up for some time, and when he takes a break from his busy morning, I always make home-made Cinnamon rolls.  :)

This is a Pampered Chef recipe that is only possible using a PC spice: Sweet Caramel Sprinkles.  :-)  {If you want to order it, click on "Pampered Chef" under my favorite people gadget.}

What you will need:
  1. A can of Pillsbury crescent rolls
  2. Pampered Chef Sweet Caramel Sprinkles
  3. Butter
  4. Powdered Sugar
  5. Cream
Preheat your oven to 375.

First, unroll the crescent rolls until they are flat.  If there are any holes (since most of them come perforated), gently push them together wth your fingers, or use a roller to flatten them.

This is the PC stone bar pan.

Brush the surface with butter, and sprinkle the sweet caramel evenly over top.

PC silicone brush

Starting at one end, re-roll the dough.  One you have a long 'tube', slice the roll to preferred thickness.  I made 8 this time, which is a lot (usually I make 3 enormous rolls - one for each of us, and one to split.)

Bake for 10 minutes (or as directed on the crescent roll directions).

While this is baking, you can begin your glaze.  Using several scoops of powdered sugar, (very!) slowly add the milk or cream, mixing thoroughly.  If you've worked with powdered sugar before, you'll appreciate that it doesn't take much to completely saturate. 

When your cinnamon rolls are done, drizzle the glaze overtop.  I prefer to do this immediately so that it melts into the roll crevices and mixes with the flavors.  (Are you drooling?)

I'm very sorry to tell you this, but the rolls do not age well.  This means that they MUST go when they're hot (oh, the drudgery).  :-)

Sending Saturday vibes your way!!  <3

~ Sarah

PS -- Some different ideas for these cinnamon rolls: 
  1. You can flavor the glaze!  Add orange juice instead of milk to give it the feel of an orange danish.
  2. If you're serving kids, try adding food coloring to the glaze.  Green eggs and ham -- why not green cinnamon rolls?  ;)


Amy said...

Trying again! A good thing to do too is to use one of the fancy flavored coffee creamers like a caramel or hazlenut!

Sarah said...

Thank you! A stupendous suggestion from our resident cooking expert!! :)