Cinnamon rolls are one of my favorite things one earth. I rarely make them anymore because I live in the same town as King Arthur Flour and they make the best cinnamon buns EVAH!
So, when I came across this super easy recipe for cinnamon buns that uses purchased pre-made dough, I decided to make a batch. In less than 30 minutes a pan of warm cinnamon buns was on the breakfast table waiting for a caramel bath. Super yummy.
2 (11 oz) packages refrigerated breadsticks dough (such as Pillsbury’s) *see note below
1/3 cup butter, softened
1/4 cup sugar
2 tsp cinnamon
1/2 cup caramel ice cream topping
1. Preheat oven to 375℉.
2. Grease 12 muffins cups.
3. Mix sugar and cinnamon in a small bowl.
4. Open dough and separate breadsticks. Lightly flatten out each breadstick. Press short ends of two strips together to make one long strip.
5. Spread strips with some of the butter and sprinkle with some cinnamon sugar. Roll up each strip into a spiral starting from short side. Place spirals in prepared cups, spiral sides up.
6. Bake for 15 minutes until lightly golden. Remove buns from muffin cups to a serving plate. Drizzle with caramel while still warm.
Note: If you cannot find breadsticks, like me, you can substitute the more readily available Pillsbury Crescent Rolls. Use 2 (8 oz each) packages of crescent rolls. Unroll each package and seal the perforations to make a rectangle. Spread with butter and cinnamon sugar. Use a knife to make 6 long strips. Roll up each strip into a spiral and continue with Step 5 above.
Recipe from Better Homes And Gardens Magazine
Time for a short song.
And a sweet song.