These are easy to fix even for a school day morning. I made them this morning for my boys and still have plenty of time to do what I always do. You know, the things that were supposed to be done last night that were not for some unknown reason.
Kind of like “the dog ate my homework” kind of thing. Get up and get moving! It’s time to make a special breakfast for you little ones and big ones alike.
Honey Biscuit Cinnamon Rolls
- 1 tube Pillsbury Jr. Honey Biscuits, or any flavor you like
- 1/3 to 1/2 cup brown sugar, packed
- 1/2 to 1 teaspoon ground cinnamon
- raisins, optional
- chopped nuts, optional
1 1/2 Tablespoons margarine, melted - 1/2 to 1 cup confectioners sugar
- 1 to 2 Tablespoons milk
- 1/2 teaspoon vanilla extract, optional
- flour to dust rolling surface
- pint plastic food storage bag
What to do:
Rolls:
Grease, Homemade Cake Release, 8×8 pan. Preheat oven to 350 degrees F or 325 F for glass pan. Mix brown sugar and cinnamon together. Take biscuits out of tube and place on a floured surface. Sprinkle tops with a little flour and roll, overlapping if needed, to make a rectangle, or close to it. Brush with melted butter. Top with brown sugar and cinnamon and other optional fillings, if desired, staying 1/2” inside edge. Starting with smaller end, roll tightly. Cut roll into 9 equal pieces. Place in prepared pan. Cook 13 to 18 minutes or until lightly browned.
Icing:
In plastic storage bag, put confectioners sugar and milk..start with 1 Tablespoon. I used 1/2 cup sugar and 1 Tablespoon milk, we don’t like a lot of icing, use 1 cup if you like more. Add vanilla if desired. Seal top of bag and squish the sugar and milk together. Add more sugar or milk, if needed. Once thoroughly mixed together and to the consistency you like, snip a tiny corner off and ice cinnamon rolls by squeezing bag gently, moving to cover rolls. You can add the icing on while warm to melt or let the rolls cool for a thicker icing. Enjoy!
