Recipies

Lincoln’s Lazy Day Cinnamon Rolls

 

Our cook-off weekend Sunday’s are usually lazy with a side of camper clean up.  We wake up when we want, lounge as long as the kids will let us (8:30 is usually the max) and I make a big breakfast….of, well, anything but BBQ.

So last weekend, Daddy wanted cinnamon rolls, Lincoln wanted donuts and Paisley requested bacon.  And of course, by the time they requested it, they were all ravaging (you know, because we’re all wasting away in this house!)  In an attempt to feed this crew quickly, rising actual dough was not an option.

And thus were born….Lincoln’s Lazy Day Cinnamon Rolls.  We threw together all stuff we had in the house to make a glorious cinnamon roll crossed donut concoction that we’ve had to make 3 times since.  We’ve made improvements each time, but I think this morning we nailed it.

So, from our family to yours…the easiest lazy day cinnamon rolls we know.  Enjoy!

Ingredients:

  • 1 can of Grands Big and Buttery Crescent Rolls
  • 2 tbs melted butter
  • 8 tsp brown sugar
  • 8 tsp white sugar
  • 8 tsp chopped pecans
  • 4 tsp ground cinnamon
  • 1 cup powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla

1.  Roll out and seperate your crescent rolls.  Brush each one with melted butter.

 

2.  Sprinkle 1 tsp of brown sugar over each roll.

3.  Sprinkle 1 tsp of sugar and 1/2 tsp of cinnamon over the brown sugar.

Word of advice….be sure your lid is properly affixed to your sugar shaker so this doesn’t happen to you.  Oops 🙂

 

4.  Top your sugars with a tsp (or so) of chopped pecans.

5.  To keep in all of that goodness as it cooks and to keep the brown sugar from leaking out and carmalizing (er, gluing) your rolls to the cookie sheet, fold the top corners of your triangle in towards the center.

 

6.  Now fold the top down over the corner folds to seal them nicely.  And then roll just as you do a normal crescent roll.

7.  Unless you are far more talented than I am, or you don’t have pint size helpers, you invetibly sprinkled some sugar and cinnamon on the outskirts of your crescent roll and onto your cookie sheet. We clean that up by rolling each cinnamon roll around in that extra sugar to coat the outside.

  

8.  Bake for 10-12 minutes at 350, until they’re browning on the bottom and light brown on the top.

9.  While they’re baking, mix your milk and vanilla into the powdered sugar for the icing.

10.  I transfer our rolls to a cooling rack to stop the bottoms from continuing to cook while we ice them, but if you plan to eat them quickly, just ice them on your pan.  No need to dirty another dish!

Drizzle the icing over each roll. Serve warm. Or cold.  For breakfast.  For dessert. Any time of day, they’re a hit.

 

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