Mmmmmm…cinnamon rolls. Fresh, hot cinnamon rolls are one of those few things that you can make that get you drooling from their smell as as much as they do from their taste (chocolate chip cookies being the other one).
However, unlike the aforementioned cookies, cinnamon rolls usually require you to plan ahead in order make the dough, let it rise, then finally bake them – ugh! Who has time for that? I’ll admit, that when I am in one of my “happy homemaker modes” (which doesn’t happen that often) I have been known to bust out the stand mixer and yeast to make overnight cinnamon rolls.
If you like cinnamon rolls, you’re really going to like these because you don’t have to make the dough – that part has already been done for you. The dough is a tube of Pillsbury Grands Buttermilk Biscuits. The only parts you have to make are the filling and the glaze. Then you can sit back and take all the credit for suffering over making a yeast dough and all the time it took to make and rise then roll it out. For added drama, you could smear a little flour on your face or on your clothes.
Words of Wisdom
These cinnamon rolls are perfect for either 1 – a breakfast the morning after the first time he spends the night at your place or 2 – if one of his relatives or good friends (if you don’t like his friend that spent the night, don’t make him breakfast – go out for food) stays over. You will get loads of kudos for spending the time to make homemade cinnamon rolls in the morning.
The beautiful thing with these rolls is that you actually get to use dough from a can, but because they aren’t those perfectly round pinwheels of brown sugar and cinnamon with the thick and gloppy glaze that you get from a can of cinnamon rolls, no one will ever know that they were almost as easy to make.
- 1 7.5 Ounce Can Pillsbury Grands Buttermilk Biscuit Dough
- 3/4 Cup Brown Sugar
- 2 Teaspoons Cinnamon
- 2 Tablespoons Unsalted Butter (1 Tbl melted & 1 Tbl solid)
- 3/4 Cup Powdered Sugar
- 1/8 Cup Cream Cheese
- 1 Tablespoon Orange Juice (preferably fresh squeezed)
- 1 Tablespoon Milk
- Orange Zest (from 1 orange)
Preheat oven to 350 degrees Farenheit.
Lightly grease and 8″x8″ baking pan with butter and set aside.
In a bowl mix brown sugar, cinnamon and melted butter. Mix thoroughly and set aside.
In another bowl mix powdered sugar, cream cheese, orange juice and milk. Mix to combine. Try to eliminate as many lumps as possible.
Separate the biscuits. Lightly flour work surface and roll out the biscuits to 1/8″ thickness. (Shape should be slightly oval to rectangular) Use a sharp knife to slice dough in half lengthwise. Cover dough with generous tablespoon of brown sugar cinnamon mixture. Starting with one corner from the long end, snugly roll the dough and pinch the remaining corner to seal the roll. Place into buttered baking pan and space 1/4″ apart.
Bake in oven for 25-30 minutes. After 25 minutes, start watching tops of rolls. The tops should turn a nice golden brown and the sugar and cinnamon should be mostly melted.
Remove pan from oven and drizzle with powdered sugar orange glaze. Top with grated orange zest.
Let rolls sit for 15 minutes to cool a bit and make it easier to serve.