I'm a firm believer that breakfast is the most important meal of the day. Hardly a day goes by that I don't sit down to a filling breakfast loaded with carbs and nutrition. Cereal, bagel with cream cheese, yogurt with fruit or oatmeal paired with orange juice and coffee...these are foods and beverages that keep me full and focused well until lunch time.
Some days I am fresh out of my favorite breakfast foods so I have to venture out and think of new and exciting dishes to hold me over until lunch. Take for example the other morning when we were really low on food and needed to go to the grocery store.
To me, heading to the grocery store hungry is never a good idea. With that in mind, I took inventory on what we had in our kitchen and got to work creating simple and delicious cinnamon rolls. Instead of kneading and waiting for the yeast to rise, the use of refrigerated crescent rolls resulted in rolls that took less than five minutes to prepare. In less than 15 minutes, I removed them from the oven and devoured a handful. Icing or not, these cinnamon rolls were a huge hit in my house.
Crescent Cinnamon Rolls
- 1 tube of refrigerated Pillsbury Crescent Rolls
- 2 tablespoons butter, melted
- 4 tablespoons sugar
- 2 tablespoons cinnamon
- 1 cup Confectioners' sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- Pinch of cinnamon
- Preheat oven to 375 degrees. Prepare a baking sheet with greased aluminum foil
- Unroll crescent rolls and separate into two rectangles.
- Brush melted butter over the two rectangles.
- Mix the sugar and cinnamon in a small bowl and then sprinkle over the rectangles.
- Roll up the two rectangles separately and then cut the rolls into 1-inch pieces.
- Place the rolls cut side up on the prepared aluminum foil.
- Bake for 12-15 minutes or until the rolls are golden.
- Remove from baking sheets, allow rolls to cool and then drizzle with icing (Directions for icing: Mix all of the ingredients together in a small bowl).