A couple of months ago I posted about how my family celebrated Father’s Day. We have always had a tradition of having donuts on special holiday’s for breakfast. This year, I thought I would try making homemade cinnamon rolls. To say they went over well is a gross understantement. I especially loved that I could make it the night before and pop in the oven in the morning. I saw the recipe online at Kevin & Amanda, however I made a couple of adaptions.
See my step-by-step tutorial below.
Gather the ingredients below:
- 2 Cans Crescent Rolls
- 1/2 Cup White Sugar
- 1/4 Cup Cinnamon
- 1/4 cup raisins and/or nuts optional
- 1 Stick Butter Softened
- 1/4 Cup Brown Sugar
Lightly flour countertops.
Unroll crescent rolls. I happened to find the sheets of crescent roll dough on sale. If you use regular crescent roll dough, make sure to unroll dough carefully and pinch seams together to form a large rectangle.
Slather 1/2 stick room temperature butter all over dough. Kinda like you are icing a cake. (Yep, I got a little excited and started adding the cinnamon before I took a picture. Busted.)
Mix together 1/2 cup regular sugar and 1/4 cup cinnamon.
Sprinkle generously all over buttered dough.
My kiddos and I love, love, love raisons. If you don’t then skip this step. Totally optional, you can add nuts too.
Carefully roll the dough.
As you roll make sure to tuck in the layer underneath to keep the roll tight.
Pat the ends in, to even out the dough.
Using a serrated bread knife, carefully cut into 8 pieces. (If you don’t have a bread knife any knife will do just be careful not to smush the dough when you slice it.)
Wrap up in wax or parchment paper. If you don’t have any you could cover with plastic wrap.
Place in fridge overnight.
Mix together the other half of the stick of butter melted and 1/4 cup brown sugar. Then pour in bottom of cast iron skillet or baking pan. Sooooo not healthy but ooooohhhh so good. It’s okay to splurge every now and then right?
Doesn’t every southern girl have a cast iron skillet? These were my grandmothers, sweet memories of cooking in the kitchen with her flood my mind every time I use them.
Can hardly wait! Bake in a 350 degree preheated oven for 20 minutes.
There are not words to tell you, how yummy these are.
Sweet Vanilla Glaze
Combine 2 cups powdered sugar, 4 tablespoons milk, 2 tablespoons of melted butter and 1 1/2 teaspoons vanilla.
Top with sweet vanilla glaze while still hot.
These are the BEST cinnamon rolls I’ve ever had. Although we’ve been on a quest to eat healthier and exercise, on special occasions we’re still gonna eat oooey gooey cinnamon rolls. I’m okay with that.
- Cinnamon Rolls
- 2 cans crescent rolls
- ½ cup regular sugar
- ¼ cup cinnamon
- ¼ cup raisins and/or nuts optional
- 1 stick butter softened
- ¼ cup brown sugar
- Vanilla glaze
- 2 cups powdered sugar
- 4 tablespoons milk
- 2 tablespoons of melted butter
- 1½ teaspoons vanilla.
- Lightly flour countertops.
- Unroll crescent rolls.
- Pinch seams together to form a large rectangle.
- Slather ½ stick room temperature butter all over dough.
- Mix together ½ cup white sugar and ¼ cup cinnamon.
- Sprinkle sugar/cinnamon mixture generously all over buttered dough.
- Add raisins and/or nuts. (optional)
- Carefully roll the dough into a log.
- Using a serrated bread knife, carefully cut into 8 pieces.
- Wrap in wax or parchment paper. If you don’t have any you could cover with plastic wrap.
- Place in fridge overnight
- Mix together the other half of the stick of butter melted and ¼ cup brown sugar. Then pour in bottom of cast iron skillet or baking pan.
- Bake at 350 degrees for 20 minutes.
- Top with sweet vanilla glaze while hot.