Every Sunday of my childhood, my mom and dad would always make cinnamon rolls for breakfast.
Sometimes they were homemade, other times they were out of a can. Either way, they kept up this tradition pretty much our entire childhood…and I think they still do it to this day. Those days that we had the store-bought cinnamon rolls they were good, but they were never as good as the homemade versions.
I think that sometimes they skimped a little because it was just so much easier and faster. After I found this recipe on The Girl Who Ate Everything, I started to think that if they would have known how simple a cinnamon roll cake was, we would have probably been having that instead.
Now that I know how to make it, and even that it exists as an option, I carry on the tradition of Sunday morning cinnamon rolls, only with a little bit of a twist. I never have any trouble getting my kids up for church when they know this is what’s waiting for them.
To Make this Recipe You’Il Need the following ingredients:
1 roll of small canned biscuits
1/4 cup sugar
1 teaspoon cinnamon
1/2 stick butter (1/4 cup)
powdered sugar (maybe a 1/2 cup-ish?)
couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want)
drop of vanilla
Heat oven to 350 degrees
Put butter in a pie plate in the oven as it heats and removes when the butter is melted
Cut biscuits into quarters, covering the bottom of pie plate, on top of melted butter (I use scissors)
Mix together sugar and cinnamon and sprinkle over top
Bake for 15 minutes
While baking, mix together icing ingredients
After removing from oven, drizzle immediately with icing, and serve!