Cinnabon Hack: No Rise! No Waiting!Brooke McLay
Alright, mamas. Let’s just lay it out there. We’re cramped. Crunched. Totally crimped for time. While we want to serve our pearly-perfect children a pan of piping hot cinnamon rolls for breakfast every morning, there’s nothing pearly or perfect or piping about anything going down in our casas. Still, I say you can have it all. Or, at least, you can hack it all.
Be that mom that every kid wants. The one with a gooey-fresh, just-like-Cinnabon tray of warm swirls coming out of the oven quickly with this crazy-simple recipe. It looks like Cinnabon, tastes like Cinnabon, but you made these babies in minutes.
Cinnabon Shortcut No-Rise Cinnamon Rolls
- 1 tube Pillsbury Simply french bread
- 1 3/4 stick butter, softened, divided
- 1 tablespoon cinnamon
- 3/4 cup sugar
- 4 ounces cream cheese
- 3 cups powdered sugar
Preheat oven to 400 degrees. Open Pillsbury bread and unroll it gently until it’s flat. In a small bowl, mix together 1 stick of butter, cinnamon, and sugar until a thick paste forms. Spread this cinnamon paste across the bread dough, leaving 1/2″ at the top without the cinnamon-butter mixture. Starting from the cinnamon-slathered bottom end of your bread, roll firmly and pinch the top dough tightly to keep it from opening. Slice into 1 1/2″ pieces. Place in a 9″ round cake pan. Bake for 13-18 minutes, or just until the exterior of the bread dough turns light golden brown. Remove and frost immediately.
To prepare frosting, while the cinnamon rolls are baking, place 3/4 stick butter, cream cheese, and powdered sugar into a stand mixer. Beat until smooth. Slather over hot cinnamon rolls the moment they emerge from the oven. Serve with giant forks, glasses of cold milk, and enjoy!
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