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Practical Baker
15 Minute Cinnamon Rolls
Wednesday, May 9, 2012 • Posted May 9, 2012

The person who published the recipe is a “crock pot specialist.” She’s got a whole bunch of great ideas on how to cook traditional foods in nontraditional ways, using the crock pot. Her original recipe calls for cooking these cinnamon rolls for 2-3 HOURS in a crock pot, and adding some pieces of paper towel under the lid and over the top of the rolls to prevent excess moisture from dripping down on them during the cooking process. Well, I decided that her approach, though innovative, took much too long and required too many steps; not the Practical Baker’s preferred approach! I made it using methods I’d seen before that are quite similar, and as you’ll see, you can have these beauties on your breakfast table in about 15 minutes.


1 can of refrigerated biscuits

4 tablespoons unsalted butter

¾ cup brown sugar

1 rounded teaspoon ground cinnamon

1 generous teaspoon of vanilla

Pecan pieces (optional)

For the glaze:

1 1/3 cups powdered sugar

2 tablespoons milk


Melt butter in a small bowl and add the vanilla

Combine brown sugar and cinnamon in another bowl

Roll each biscuit in the butter/vanilla mixture, then in the brown sugar/cinnamon mixture

(Note: if you’d like a bit less of the sugary coating, instead of rolling the biscuit, just dip one side of it in the sugar/cinnamon mixture)

Place coated biscuits on a cookie sheet that you have lightly sprayed with oil

Add pecan pieces to tops of each Bake in a preheated oven, set at the temperature recommended on the can of biscuits, for the period of time suggested (13 minutes at 350 degrees for the ones we made)

Mix up the glaze and, as soon as the cinnamon rolls are done, drizzle it over each one

Eat them warm, right out of the oven, and, if there are any left over, they microwave quite nicely for breakfast the next morning!

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