These cinnamon rolls are so easy to make, no yeast, no kneading, no rising, no hoping they will turn out! I love it, I swear me and dough are not friends, as many times as I’ve tried, I just can’t get the hang of it. Someday, maybe, but I’ve got my doubts! These rolls are simple enough, you can do them for a special breakfast and the secret to them, you use crescent rolls!
I always put down a piece of wax paper to make clean up easier, just roll out your dough and press the edges together.
Top with melted butter
Top with plenty of cinnamon and brown sugar
Cut into pieces
Put in a mini muffin tin and bake!
Meanwhile, mix, milk, soften butter, cream cheese and powder sugar together
Preheat oven according to the crescent rolls directions. Unroll the dough and pinch edges of four of the crescent rolls together and do the same with the remaining four rolls, then pinch the edges together to form one big long piece of dough. Sprinkle with approx. 2 TBSP of brown sugar and top with desired cinnamon. Starting with one of the long sides, roll it into a log. Cut it in half and then cut the half in half and cut each in half again to get 16 pieces. In a greased mini muffin pan, place one roll in each of the cups. Bake for 10 to 15 minutes until slightly brown. While they bake, beat the cream cheese, milk and soften butter together. Gradually add powder sugar, after the sugar is added then add the vanilla. Drizzle over warm rolls and serve.
I’m also very happy, I was chosen to be a Chick-fil-a Mom!
This is a nice light, citrusy dessert, that you can make ahead, and they only bake for a few minutes, so you’re not heating up the house. These would be great for breakfast, you could make them up the night before and bake them off in the morning for a special breakfast. and since I had leftover cream cheese from this Creamy Ravioli Bake, if was a good way to use it up.
They start with crescent roll dough, add a lemony cream cheese mixture, roll them up, pop them in the frig for a few minutes, slice, bake and top with glaze, yum.
1 tube of crescent rolls, pressed so they’re one sheet, not cut in pieces
2 TBSP. soften butter
2 TBSP. lemon juice
1/2 confectionery sugar
In a bowl mix together, cream cheese, lemon juice, honey and sugar until light and fluffy. On a lightly floured surface, roll out crescents, top with cream cheese mixture, spread just shy of all sides, then on the long side, roll up into a long log, wrap in plastic and refrigerate, for at least an hour(you don’t have to refrigerate, but they will spread more when you bake them and they are harder to cut into pieces). Remove from the refrigerator and from the plastic, cut in half, then cut each half in half and cut in half and cut in half again, until you have 12 to 14 pieces( you cut off the very ends and discard), place on a baking sheet and bake 10 -15 minutes until they are just lightly golden. While they are baking, add butter, juice and sugar to a bowl and mix together. When you remove the danishes from the oven, drizzle with glaze and remove from the pan.
I love McDonald’s fruit and yogurt parfait, but they are not big enough to really satisfy you for breakfast, so I decided to make my own! I start with frozen blueberries and strawberries, then layer on some Dannon Light & Fit Vanilla yogurt, more fruit, yogurt then some healthy granola. Usually I make them up in advance, so when I leave for work in the morning I can just grab the jar on my way out and I put the granola in a snack bag, and top it at work to keep the granola from getting soggy. The granola is healthy and really easy to make, some afternoon or morning when your going to be hanging around the house, pop some in the oven. It last a long time as long as you put it in a resealable container. Having these made up in advance keeps you from grabbing something that’s not as healthy for breakfast, so make them up the night before and you’ll start the day off right!
2 tbsp cinnamon(less if you’re not a cinnamon fan, but I love it and it has a lot of health benefits)
1/2 cup dried cranberries(optional)
Preheat oven to 325 degrees. In a large bowl toss oats and pecans together then add applesauce, honey and cinnamon and stir together. It will take a few minutes until everything is coated, after it’s coated spread in a single layer on a baking sheet. It’s important that it’s in a single layer or it will steam instead of toast. Once it’s coated and a single layer bake in the oven for 45 to 60 minutes stirring every 15 minutes until it’s slighty brown and toasty.
Once it’s done allow it to cool and if you want to stir in any optional ingredients stir them in and store in an air tight container.
For the parfait:
1/2 cup frozen blueberries
1/2 cup slice frozen strawberries
1 5 oz. cup of vanilla yogurt, Greek or regular
In a jar, add 1/2 the blueberries & strawberries, 1/2 the yogurt, the remaining blueberries & strawberries, top with remaining yogurt the top with 2 TBSP of granola. Enjoy a healthy breakfast!