My mother made a delicious batch of cinnamon rolls the other day. I saw her at work and she offered me fresh herbs from the garden. I followed her home to raid the garden and left my parents house with a jumbo bag of organic basil and a baggie with two cinnamon rolls. I must admit, with my husband sitting right next to me, that I ate both of them. One was supposed to be for him, but I just couldn't resist =/ Mom claims they weren't very good because they were a couple of days old and had dried out, but a zap in the microwave with a touch of melted butter seemed to fix that. I felt really guilty about the cinnamon rolls; my poor husband had missed out on a treat, a treat we had been craving for weeks. I decided I would make a batch to ease my guilt, this is where I encountered a slight problem. I had never actually made cinnamon rolls before; not Pillsbury and definitely not from scratch. Enter: Store brand 50 cent can of biscuit dough. How do you spell lifesaver? BISCUIT DOUGH.
- 7.5 oz Can of Biscuits (I used store brand, no trans fat!)
- 2 tbsp Butter, melted
- 1/2 c. Brown Sugar
- 1.5 tbsp Cinnamon
- finely chopped Pecans
- 1/2 c. Confectioners Sugar
- 1-2 tbsp Milk
- a few drops of Vanilla Extract
Preheat oven to 350 degrees F. Open the tube of dough, take one biscuit and roll that into a long cylinder. Dredge the dough through the melted butter and into the cinnamon sugar mixture. Roll that up and place in a buttered glass or ceramic baking dish. Follow the same steps with the remaining biscuits. Top the rolls with the chopped pecans. You should have excess butter and cinnamon sugar (although I really don't know because I didn't measure), combine in your bowl and reheat if it isn't runny enough. Pour the buttery mixture over the cinnamon rolls and bake for 20 minutes. After removing from oven, brush the glaze onto the rolls and let cool until ready to serve.
The glaze is easy to make; simply combine the three ingredients in a bowl and stir will with a fork or beater. You can adjust the milk/sugar as needed. It should be thinned out but not too runny. I say experiment and try swapping the milk and vanilla with orange juice for a nice orange glaze, get creative!
You can serve these with eggs; above is a hard boiled egg, but these went really well the next morning with Oeufs en Cocotte.