2-Bite Pillsbury Biscuit Cinnamon Rolls
If you only have 30 minutes, and want cinnamon rolls - then you should absolutely give this recipe a try! We were trying to clear some of the "extras" out of the refrigerator and I happened to have a can of grands biscuits and some leftover cinnamon butter - so adorable miniature biscuit cinnamon rolls it was!
Each biscuit is rolled out until flat, spread with butter, cinnamon and sugar, then rolled up and cut into 3 sections (I used a butter knife and it worked well for slicing the miniature rolls).
One can of Grands Biscuits perfectly filled the pie plate I used, as you can see, and these were an adorably delicious breakfast to share with my family!
Serve these up with some eggs and a fresh fruit salad and you will have a perfect weekend breakfast to share and enjoy.
2-Bite Pillsbury Biscuit Cinnamon Rolls adapted from Picky Palate
1 16-oz container Pillsbury Grand Biscuits
5 tablespoons softened butter
1/4 cup granulated sugar
2 teaspoons cinnamon
1 cup powdered sugar
2 - 3 tablespoons heavy cream (as needed)
- Preheat oven to 350 degrees.
- Lightly flour your counter, open the can of biscuits and one or two at a time use a rolling pin to flatten them.
- In a small bowl combine the cinnamon and sugar. Use your fingers or butterknife to spread the flattened biscuits with the softened butter and sprinkle generously with cinnamon sugar.
- Roll the biscuits up and cut into 3 pieces. Place the pieces in a pie plate.
- Continue until all biscuits have been assembled, rolled, cut and placed in the pie plate.
- Place pie plate in preheated oven and bake for 16 - 20 minutes, or until cinnamon rolls are golden brown on top and the center pieces are no longer doughy.
- When cinnamon rolls are almost done baking, combine the powdered sugar with just enough heavy cream in a bowl to make a fairly thick glaze (thin to your preferred consistency - we like ours more like frosting, so I don't use much liquid).
- Allow cinnamon rolls to cool for a few minutes and then pour / spread glaze over the tops while still warm. Serve warm.