Baby Cinnamon Buns

By lauramae

I’m going to let you in on my secret for my favorite, easiest cinnamon buns ever. They’re soft, chewy, ooey, gooey, supremely buttery, and divinely sugary. And they’re a cinch to make. I take a shortcut by using storebought dough, so they can go from oven to in-my-belly as soon as humanly possible. And as a bonus, they can be made the night before and popped in the oven the next morning.  These are my go-to cinnamon buns for special occasions!

Here’s my secret! I use Pillsbury crescents for the dough. It’s a super quick shortcut, and I happen to think it makes the best cinnamon roll dough ever. These decadently light and fluffy rolls turn out so unbelievably soft and chewy. They’re everything I love in a hot, gooey cinnamon bun. I’ve tried so many homemade recipes for cinnamon roll dough, and for some reason I just can’t get mine to turn out soft the way I like them. And of course, using storebought crescent dough makes these cinnamon buns super quick and easy! No waiting around for the yeast to rise. :)

Ingredients

• 1 can Pillsbury Crescent Rolls
• 1/2 cup (1 stick) softened butter, divided
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 tsp cinnamon
• Vanilla Glaze
• 1 cup powdered sugar
• 4 tablespoons heavy cream (or 2 tablespoons milk + 1 tablespoon butter)
• 1 teaspoon vanilla
• With a fork, stir together sugar, cream, and vanilla until smooth and pourable. Add one tablespoon of milk if needed to thin. If using milk and butter instead of cream, heat the milk and butter in the microwave to m

Details

Adapted from kevinandamanda.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Melt 4 tablespoons of butter in the bottom of a pie plate.

Add the brown sugar to the butter and stir to combine.

Unroll crescent dough and pinch seams together to create one big sheet.

Spread with remaining softened butter.

Combine white sugar and cinnamon and sprinkle over the buttered dough

Roll the dough back up into a log, and cut into 8 cinnamon rolls.

Place rolls in prepared pie plate. Sprinkle with any remaining cinnamon sugar. Bake at 350 for 20 minutes.

Top with vanilla glaze (recipe follows) and serve warm. Store leftover cinnamon buns (who am I kidding??) at room temperature.