Recipe / Breakfast

Easy Cinnamon Rolls

Thirty-minute cinnamon rolls? Yep, 30-minutes. It’s fast, easy and made with Pillsbury Grand Biscuits, so they are tender, flaky and just slightly salty enough to highlight the cinnamon pecan filling—think sweet and salty.

30-Minute Cinnamon Rolls via Real Food by Dad

You are going to love these as much as I and my little dude Cole did.

I don’t bake often—okay, pretty much never. But then again, I don’t really need to, because Naomi has that covered. But when I do, I want it to be a lot like this—simple, fast and guaranteed delicious. It didn’t take me long to figure out I would be using Pillsbury’s biscuits to avoid making the dough from scratch. And since it worked out so well in this pull-apart bread, I decided to go for it again here.

30-Minute Cinnamon Rolls with Real Food by Dad

It worked! Cole and his buddies scarfed them down after a long swim. That’s right, swimming in winter. That’s if you can call 80+ plus degrees winter. I can’t complain though, especially next to those of you who have been shoveling snow for the last few days or weeks. Okay, I’m gonna complain a little, only because I love rain and it so seldom makes an appearance here.

30-minute Cinnamon Rolls _ Real Food by Dad

So while winter hasn’t been so great here, these 30-minute cinnamon rolls  are—so, get you some Pillsbury Grand Biscuits and get going on these.

Easy Cinnamon Rolls

Easy Cinnamon Rolls

Ingredients

  • 3/4 cup dark brown sugar
  • 1/4 granulated sugar
  • 2 tablespoons cinnamon
  • 11/4 toasted pecans, coarsely chopped
  • 1 Pillsbury Grand Biscuits Original (not extra flaky)
  • 1/2 cup butter, softened

Instructions

  1. Preparation: Heat oven to 375 degrees F. Line a 8x8 pan with parchment paper leaving a 1-inch overhang on each side.
  2. In a small bowl combine both sugars, cinnamon and pecans; stir to combine. Set aside.
  3. Lightly flour work surface. Remove all biscuits from can and lay each one down side-by-side with a slight overlap Using a rolling pin, roll biscuits into a 10x13 rectangle. Spread butter on top of dough, leaving a 1-inch border. Evenly spread sugar and pecan mixture on butter. Starting at one long side, roll dough into a log. With seam side down, using a sharp knife cut 1/2 inch slices. Transfer slices to pan and bake and until tops are golden brown, about 20-25 minutes.Remove from oven and transfer to a wire rack. Let cool slightly.
  4. In the meantime, to make the topping combine the powdered sugar and milk; whisk to combine. Pour mixture over top of cinnamon rolls, and using an offset spatula, spread topping evenly. Serve warm or at room temperature.
© Matt Robinson

 

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