These cinanmon rolls are perfect for lazy days at home. 🤤
, but sometimes you just want the piping hot buns dripping with butter and brown sugar ASAP. When you're craving a homemade batch, but don't want to go through the whole trouble of making the dough, this easy cinnamon roll recipe in on your side and will get the job done in 30 minutes.
The secret's in the refrigerated crescent roll dough, which is the perfect cocoon for your cinnamon-brown sugar filling. That — and drizzling lots of melted butter to ensure the filling will stay in place as you tightly roll the dough into a swirled log. Are you dizzy with desire yet?rolls will emerge from the oven sizzling and cracking, and that's when you should immediately cover them in a tangy vanilla, lemon, and cream cheese glaze.will be eaten so quickly, the glaze won't even have a chance to ooze onto the napkin.
Roll the dough into a tight log. Slice it into eight even pieces . Using a bench scraper or a spatula , transfer the dough pieces into a prepared baking dish and place them cut side up. Bake for 20 to 25 minutes, or until dough begins to turn golden brown on top.While rolls are baking, combine butter and cream cheese together in a mixer, then whip in lemon juice and vanilla. Add powdered sugar and mix until fully incorporated. Using a spatula, spread the glaze evenly over cinnamon rolls.
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