I’ve been so busy creating blog pieces which require time, I forgot my roots as a single mom of 3 boys. This recipe for Quick Sticky Cinnamon Buns will be a favorite of your kids. Perhaps they can even help you prepare these as a weekend bonding activity. Cooking with your kids is a great way to introduce them to fractions. As a former math teacher, measuring, comparing amounts and discussing them as you cook. If time is not a factor, try making these Cinnamon and Spice Rolls I make for special days.
I had a square stoneware dish to bake these rolls in so I just used that because there is less cleanup. Here, I microwaved the butter, syrup, milk and brown sugar, until melted, in the dish in which I’ll bake the rolls. Otherwise, just use a small glass bowl to melt ingredients. Then, prepare your baking dish with a non-stick spray before pouring in the sticky mixture.
Unroll packages of crescent rolls. Pinch together the perforations to seal dough. Spread 2 tablespoons of melted butter onto each package (8 triangles sealed) of dough. Below, you see 2 packages of “sealed” dough.
Combine the filling mixture. Sprinkle half of filling on each, then roll them up as originally packaged, pinching to seal. What you see is a little over a tablespoon on the middle of every 2 sealed triangles.
Slice each roll into 8 rolls. Using dental floss to do this as shown below is a quick process and less clean up ( no knife to clean).
Place rolls in a 4 x 4 arrangement in the square baking pan. Flip rolls over so both sides are coated.
Place on center rack in oven preheated to 375 degrees. Bake for about 25 -30 minutes. Make sure you check center rolls for doneness. Stoneware tends to cook a little slower than a metal pan. The thicker version of crescent rolls, in general, will take longer to cook. Cover and seal the pan with foil. Using hot pads, flip over pan and let it rest in that position for about a minute. Carefully lift the side farthest from you up first.
Eating these Quick Sticky Cinnamon Buns warm, is the most satisfying way to start your day, especially when it’s cold outside!
Prep time:
Cook time:
Total time:
Serves: 16 rolls
- Sticky Ingredirnts:
- 2 T. butter
- ⅓ c. milk
- ⅓ c. dark corn syrup
- ⅔ c. dark brown sugar
- Chopped pecans ~optional~ Use them here or you can place them in dough before you roll them up.
- Rolls/Filling:
- 2 pkgs. Pillsbury Grands Big and Flaky Crescent Rolls(my preference) or original crescent rolls
- 4 T.butter,softened and divided
- ½ c. Dark Brown sugar
- 1 T.Cinnamon
- ¼ t. Cloves
- ¼ t Nutmeg
- Optional:
- ½ c. chopped pecans or walnuts added before rolling dough back up or sprinkled in pan with sticky ingredients.
- ½ c. chocolate chips, melted
- In a small microwave safe bowl, melt the sticky ingredients. Whisk until smooth.
- Pour the sticky portion into an 8"x8" prepared square pan.
- On a cutting board, or pastry mat, roll out dough one package at a time. Pinch perforations together.
- Spread 2 T. of softened butter on each. Sprinkle half of sugar and spice mix. Roll back up as packaged. Pinch to seal. Repeat with other package of dough.
- Cut each roll into 8 sections. Dental floss can be used to slice roll easily. See pictures above.
- Place rolls in a 4 x 4 arrangement. Flip over rolls with a fork to coat both sides.
- Bake original rolls at 375 degrees for about 25 minutes (or longer if using Grands Big and Flaky size) on center rack of oven.
- Check rolls for doneness in the center to make sure they are done.
- Place on cooling rack for about 2 minutes. Place foil over the top along with a flat-surfaced dish or cutting board.
- Using cooking mitts, flip over to allow syrup to coat the rolls. Gently lift off. Be careful as it will still be hot.
- If desired, you can top with your favorite nuts.
- You could also melt ½ c. chocolate chips. Place it in a small Ziploc bag with one corner snipped off. Drizzle over the top.
