Does anyone else have those mornings where you wake up early without an alarm and all you really want to do is make a nice hot cup of tea and bake something for breakfast? Just me? Probably.
We tend to always keep some Pillsbury crescent roll dough in our fridge at all times. A lot of them are accidentally vegan (which is wonderful!) so we have them just ready to go for pretty much anything. The dough is super versatile for fillings and things or super tasty just on its own baked to golden brown fluffy flaky perfection.
They have since started making the dough in sheets instead of the perforated “rip, roll, and bake” kind. Which I saw and went “ooh, easy cinnamon rolls!”
Yield: 9 small rolls
- 1 roll Pillsbury crescent dough
- 2 heaped tablespoons melted Earth Balance butter (we use the Organic. use whatever you like!)
- 1/4 c granulated sugar
- 2 tbsp brown sugar
- 1 heaping teaspoon ground cinnamon
- 1 tablespoon almond milk
- 1 cup powdered sugar
- Preheat the oven to the specifications on the package (usually 350F-375F)
- Unroll dough.
- Brush melted butter onto dough making sure to cover the entire sheet.
- Mix granulated & brown sugars and cinnamon. Sprinkle mixture over the sheet.
- Re-roll the dough and slice into pieces. I got 9 decently thick rolls. Pick your thickness and go.
- Place into a 9×9 greased baking sheet
- NOTE: i know the directions on the roll say ungreased baking sheet. They have clearly never baked with melting sugar. Grease that pan within an inch of its life if you ever want it to get clean again.
- Pop into the oven for FIVE MINUTES LONGER than the baking instructions say. This will guarantee you get nicely golden rolls.
- While your rolls are baking, mix the almond milk and powdered sugar to make a delicious icing.
- Serve and enjoy.
Between the two of us, we crushed the entire pan of rolls with zero regrets. So tasty!