Ooey, gooey, sticky, yummy stuffing all caramelized and baked into fluffy and tender dough, and possibly drizzled with a sugar glaze or a cream cheese frosting, what is not to love? Well… normally it does take quite some time to make them, you have to make the dough, proof it, roll it out, fill it, slice it, place it into a baking tray, proof again, and bake it. Not something I want to do on a lazy morning. Even the recipes that have you start the day before, usually involve quite some work and/or time the next morning. Making them the day before is not a solution either, because I like my cinnamon rolls fresh from the oven. The solution: crescent rolls (croissant dough in a can). As croissants they are terribly yucky, but they work great as a dough base for cinnamon rolls. As a variation you could fill and top them like pecan sticky buns.
Cinnamon rolls (makes 4)
1 can of crescent rolls (250 g, for 6 normal sized croissants)
2 tbsp butter
2 tbsp brown sugar
1/2 tsp vanilla extract
1/2-1 tsp cinnamon
Optional: a glaze or frosting
Preheat the oven to 200C.
Cream butter, brown sugar, vanilla extract and cinnamon together.
Open the can, roll out the dough and close the seems by pressing them. Spread the butter-sugar-cinnamon mixture on the dough, but leave one end free. Start at the opposite end and roll up the dough, press the end so the roll closes (this is why you had to leave the end free). Slice into 4 rolls, place on a lined baking tray, and bake 15-20 minutes, or until golden. Leave to cool for a few minutes (hot caramel is very hot), then serve (optional: drizzle with glaze or frosting).