It seems that in every Baptist church there is one lady that makes the best cinnamon rolls. As a young child, I remembered the treat of receiving a batch of rolls from Martha. They were delightful. When we had to move, we weren't disappointed. There was someone in our new church who had the same talent. Pete (yes, a lady, and if I told you her real name, she'd kill me.) made the best cinnamon rolls. Honestly, I'm more of a meat and potatoes girl, but when a batch of those rolls showed up at church, I had to have one.
Unfortunately, I have not now, nor will I probably ever, master the art of making homemade cinnamon rolls, especially now that I've been taught to cheat the system. My husband's grandmother told me the secret, and I'm sharing it with you. Now, they can in no way compare to Martha or Pete's masterpieces, but they sure are easy to make.
Unroll a can of crescents and spread butter over each piece.
Next, sprinkle cinnamon and sugar on top of them. (I use a special Pampered Chef blend, but any cinnamon and sugar would work.)
Roll the crescents up like normal, and cook them according to the instructions on the can. When they are done, ta-da! instant cinnamon rolls.
Don't you just love easy recipes?
I am going to try this recipe. I have never made cinnamon rolls because it always looked so hard. I think I might be able to handle this. Do you think cinnamon sugar would work just as well as cinnamon and sugar? I have a jar of cinnamon sugar on hand and the crescent rolls.
ReplyDeleteOh by the way, you might want to clarify if you use brown sugar or regular sugar, some people might not know. Love You. Keep sharing those good recipes.
I have a suggestion - maybe spread some nice cream cheese icing on top... Now I'm hungry.
ReplyDelete