Weekend, kids playing video games on the couch in their pajamas, you’ve just stumbled inside after the mandatory early morning dog walk in the cold and rain, and you want a nice breakfast. Coffee’s brewing. You look in the fridge: you’ve got bacon, you’ve got eggs, you’ve got some of that lovely fresh strawberry-orange juice the supermarket was kind enough to squeeze for you, but you want something more. You don’t want toasted two-day-old bread. You want something sweet, and warm, and fluffy, and luxurious — and you want it fast and easy! To my American friends, I say read no further. You have: Pillsbury cinnamon rolls. Pop open a can, stick them in the oven and enjoy. Are they healthy? Probably not. Are they all natural? I seriously doubt it. Are they really really yummy? YES!
To my less fortunate Dutch friends: stick with me! Now, cinnamon rolls made from scratch are extremely time consuming. Realistically, you’re going to spend hours preparing something that is going to be eaten in under 3 minutes and, if memory serves, you have to start them the night before. I have a good recipe, but honestly there are hundreds of them to be found on the Internet if you’re ever feeling inclined, so I’m not going to bother with that here. This is my quick and easy just-as-fast-and-good-as-Pillsbury cinnamon rolls recipe. Sometimes I like to bake them in a small round cake pan. I thought it was my own idea, but Wikipedia informs me that it’s called a Finnish “Boston Cake”.
Easy Sunday Morning Cinnamon Rolls
You will need:
1 can of croissant dough
4 Tablespoons of cane sugar (this is important – beet sugar doesn’t melt!)
1 Tablespoon of cinnamon
For the glaze:
1/2 a cup of powdered sugar
2 Tablespoons of milk
a little bit of butter
- Pre-heat your oven to 180˚ C
- Pop open the can and unroll the dough – pinch together the bits that have been pre-cut.
- Sprinkle the mixture of sugar and cinnamon evenly over the dough.
- Roll the dough up tightly again
- With a very sharp knife, slice into 6 rounds
- Line a cookie sheet (or in my case, a cake pan) with baking paper
- Place the rolls a few inches apart (or in my case, together in a circle)
- Bake for about 10 to 15 minutes until golden
- In the meantime, warm up the milk and butter and stir it into the powdered sugar until you have a smooth icing
- Drizzle the icing over the cinnamon rolls
Let them eat cake!