Yesterday morning, I wanted a quick breakfast because I had to run an errand mid-morning. Also, I didn’t want to go to the grocery store for any ingredient. I wanted to use what I had on hand. In the refrigerator, I had a tube of Pillsbury French Bread. Normally, this would mean French toast, but I didn’t have any eggs or milk to make a custard. Since I’m always in the mood for cinnamon rolls, that’s what I made.
First, remove the dough from the tube, and roll it out on a clean work surface. The work surface doesn’t have to be clean, but it seems to prevent disease if the work surface is clean. I’m all about preventing disease. Melt some butter (or margarine, if that’s your thing), and brush the melted whatever on the rectangle of dough. Sprinkle a mixture of four tbs sugar to one half tsp cinnamon across the rectangle of dough. Starting with the long side of the rectangle (or the short side if you would like fewer and fatter rolls), re-roll (roll up) the dough. Your roll will be slightly thicker than when you removed it from the tube because of all the sweet buttery goodness you just slathered on the dough. Since my muffin tin has twelve cups, I used a complex formula to determine the exact width of each of the slices in order to make eleven equal cuts. I’m not sharing that formula with you….unless you pay me. Seriously, if you want to pay me for that formula, make a comment on this post, and we’ll work something out.
Preheat your oven (or someone else’s oven if you don’t have one) to whatever the Pillsbury instructions say. I just grabbed the package out of the garbage, and I think it says (something liquid has already hit the paper) 350 degrees. Whereas the package says 25-35 minutes of baking, I suggest that you try 15 minutes. The photo to the left shows the result of 20 minutes of baking.
While your rolls are baking for fifteen minutes, you will be able to whip up some glaze using 1/4 cup of confectioner’s sugar, 1 tbs of lemon juice, and 2 tsp of milk. I drizzle after taking the rolls out of the pan because I can’t bear to lose any glaze to the muffin tin. You may glaze in the tin, on a plate, or anywhere else you want a sugary mess. Pour your self a glass of something to drink and enjoy!
Now, check out something else that’s sugary: Shipley Do-Nuts. Then, take a look at some sugar cookies I got for Easter.
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