Semi-Homemade Cinnamon Rolls

I love cinnamon rolls for breakfast. No time to make them on week days, so I’ve mostly resigned them to being weekend treats.

I’m not too much of a food snob to grab a can of cinnamon rolls, but sometimes, I’m too lazy to even run to the store for them. This recipe came out of using what I had in the house already. They tasted very similar to the canned kind, if you’re wondering.

Cin_bun_one

Ingredients:

One tube of Grands jumbo buttermilk rolls

3 tbsp butter (melted)
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 cup syrup

Melt the butter and mix it with the syrup. In another bowl, whisk together the sugar and cinnamon. Pour half of each mixture into a bundt pan sprayed with non-stick cooking spray.

Spread out the eight rolls in the pan.

Top with the other half of the ingredients.

Cin_buns_before

Bake about 20 minutes, until rolls look done.

Cin_buns_done

Deliciousness.

As a slight modification, I’d recommend putting each roll into the cinnamon and sugar mixture before putting it in the pan, then topping the rolls with any that’s left. Not that this recipe needs any upgrades, but I thought I’d try it next time to see if it makes a difference.

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