Breakfast is probably my favorite meal. Not only to cook, but to eat. I don’t care if it’s instant oatmeal at the office, some kind of amazing french toast at a restaurant or a biscuit sandwich from McDonalds. I LOVE THE FIRST MEAL.
While I don’t even mind spending the time to make a HUGE breakfast, there is nothing better than throwing something in the oven while you watch Food Network on a Saturday morning and then eating an ooey, gooey cinnamon roll that took nearly no time to make.
One quick note, these aren’t ROLLS. Instead of making rolls, I made biscuits with a cinnamon roll filling and icing and it only took me 5 minutes to prep and then I sat and watched my girl Paula for 30 minutes while they baked! I had the best of both worlds, being lazy AND eating a delicious breakfast!
Ingredients:
3/4 cup light brown sugar
1/4 cup all purpose flour
1 Tbsp. cinnamon
1/3 cup butter (cold)
Icing:
1-1/4 cup powdered sugar
1 tsp. light corn syrup
1/2 tsp. vanilla
Enough milk to reach the right consistency
Preheat your oven to 375-degrees.
Combine the brown sugar, flour and cinnamon in a medium sized bowl.
Add the cold butter and work into the sugar mixture. I used a fork and then my fingers, but you should use a pastry blender if possible. I don’t have one, but my strategy turned out okay!
You know its done when you have crumbles of butter and sugar.
Spray the bottom of your 9×9 baking dish. Take each biscuit and peel it in half, leave the halves stuck together as much as possible, but still open enough to add your filling. Line the bottom of your pan with the biscuits.
Sprinkle half of the filling on the insides of the biscuits, then close them and sprinkle the other half all over the tops.
Bake for 15-20 minutes or until the tops are golden brown.
While they’re baking, you can start on the icing. In a small bowl, add your powdered sugar, corn syrup and vanilla and stir to combine. Add milk 1 tsp. at a time until you reach your desired consistency.
When the rolls are fresh out of the oven, drizzle the
