Tuesday, January 12, 2010

Cinnamon Rolls

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This recipe is very near and dear to my heart. Each time I go home to visit my folks, my mom always knows to make me these cinnamon rolls. Some things are always better with the places and people nearest to you, but I think you will learn to love this quick and easy recipe as much as I do. My mom doesn't really have measurements for this, so I made sure to take lots of pictures of the process and I made guesses as to the amount of each ingredient used.  

Mom’s Cinnamon Rolls

2 cans of Pillsbury un-perforated crescent rolls

About 4 to 6 tablespoons softened butter

About 4 to 6 tablespoons sugar

About 4 to 6 teaspoons cinnamon

About 4 to 6 tablespoons of pecans (if desired)

Lightly flour working surface. Unroll one can of crescent rolls to working surface.


Spread about 2 to 3 tablespoons of butter to cover top of roll, repeat process with 2 to 3 tablespoons sugar, 2 to 3 teaspoons cinnamon, and 2 to 3 tablespoons pecans, as shown above.


Begin to roll dough lengthwise, placing seem side down. Slice into 1 inch rolls, making around 19 rolls per sheet. Repeat steps with second roll of crescent dough.


Place rolls in a round baking dish. Bake at 350 degrees for 23 to 25 minutes, or until golden brown. Let rolls sit for 5 to 10 minutes to cool. In the meantime, making icing.


2 cups powdered sugar

2 to 3 tablespoons milk

Combine powdered sugar and milk until desired consistency.


Spread icing all over rolls. Serve immediately.

1 comment:

Kristina said...

YAY! I can practically smell these from looking at the pictures.