The other morning, I decided to make some really simple cinnamon rolls for our lazy Saturday. And I mean to tell you, these are super simple! If you have a can of biscuits on hand, you can whip ’em up in no time. Because on a lazy Saturday morning, who wants to slave over rolls in the kitchen? Not me.
This recipe yields 14 to 16 super simple cinnamon rolls.
2 (16 oz) cans of refrigerated biscuits (I used Pillsbury Grands)
1/2 a cup of butter, softened
about 2 cups of pecan pieces
about 3 tablespoons cinnamon
1 (8 oz) package of cream cheese, softened
2 cups of powdered sugar
about a tablespoon of milk
Preheat your oven to 350 degrees.
Grease (I used Pam) a pie plate. Set aside.
Take each biscuit and slightly roll it out on your counter (you can just press it out a little bit with your fingers). Spread about half a tablespoon of butter on each biscuit, add a few pecan pieces and a sprinkle of cinnamon. Roll up biscuit into a log and place it inside your pie plate (see pic below). Repeat until you’ve squeezed all of your biscuits inside of your pie plate (I fit 14 inside mine).
Pop your pie plate into the oven and bake about 10 minutes or until biscuits are lightly browned.
Meanwhile, make your icing. Using an electric mixer, beat your cream cheese, powdered sugar and milk. Add a little more sugar if your icing is too thin or more milk if it’s too thick. Set icing aside.
When your biscuits are ready, pull them from the oven and immediately spread your cream cheese icing down over the top. Serve cinnamon rolls warm.
Super simple cinnamon rolls for your Saturday!