Introduction: Easy Brown Sugar Cinnamon Breakfast Rolls

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Hey there! Ever get that hankering for something kind of spiffed up for breakfast on a Saturday morning, but don't necessarily want to spend all morning making it? Do you have some left over rolls of biscuit dough and baking supplies you want to use up? [insert cheesy salesman voice] Then do I have a recipe for you!

Step 1: You Will Need:

This calls for very few ingredients, and you likely have most of them already!

1 10 count roll of Pillsbury Country Style Biscuits (I am sure other brands or styles would work, but the times/temps given may need tweaking)
Room temperature butter (for ease of use, cold is fine too)
Brown sugar
Cinnamon
Small bowl for combining the sugar and cinnamon
A baking sheet of some kind (I used a pizza tray)
Spoon for mixing and portioning, knife for the butter
An oven preheated to 425F if using a dark or nonstick pan, 450F otherwise.


I did not measure out specific quantities of sugar and cinnamon ... I used a small ramekin, filled it most of the way with brown sugar and a generous covering of cinnamon and then stirred it to combine.

Step 2: Prep the Biscuit Dough

Remove the biscuit dough from the tube and separate it into the individual rounds. Stretch it slightly, trying to do so evenly out from the center.

Step 3: Top the Biscuit Dough

Remember your brown sugar and cinnamon? If you have not already, combine them in a small bowl. Now spoon an even layer on to the biscuit dough. You want it thick enough so that you can't see any dough through it, but it doesn't have to be thicker than that.

Use your fingers to smooth the sugar mix toward the edges if you need too. Then top with half a pat of butter. Centering it or not centering it is not important as it will move around as you work with it ... as long as the butter is on there it is fine.

Step 4: Finish Your Biscuit Dough

When you have the sugar and butter on to your liking, pull up on opposite sides of the biscuit and fold it over to make a sort of burrito around the sugar mix and the butter.

This sounds easy, but it is a little trickier than it sounds.

I did not do anything to the top of the dough, but a light bit of cinnamon or something on the top would have been nice.

Lay them out on your baking sheet so that they are not touching. They do expand, but not too much.

Step 5: Bake and Enjoy!

Your oven is preheated, right? Great! Pop these babies in for about 6 or 6.5 minutes. The folded over edges should be getting a little golden. You can go a little longer if you want a crisper "pastry", though your sugar might burn.

These will be hot, as anything is coming out of the oven, but treacherous with liquidy sugar. Let them cool a few minutes before messing with them.

They end up lovely and soft and full of cinnamon brown sugar goodness! Even if they don't stay folded over, they taste lovely.

This paired well with some scrambled eggs, and made a Saturday scheduled with chores seem a little less drudgy and a little brighter :)

Hope you enjoy!