Monday, September 9, 2013
Easy Peachy Cinnamon Rolls
Here is the recipe if you’d like to try them yourself:
2-3 Tablespoons butter
2 packages of the regular canned biscuits, 10 per can (Don’t get the big ones – the small ones work better)
1/2 cup regular sugar
1/2 cup brown sugar
1 Tablespoon cinnamon
1 can chopped peaches (drained)
Glaze Ingredients: (if desired)1 cup powdered sugar
2 Tablespoons milk
2 Tablespoons peach preserves
(We used 2 of the extra large muffin tins. But you could also half the recipe and use a regular size muffin tin. You’d still have 10 rolls, they would just be smaller)
Preheat the oven to 450 degrees.
Put a small amount of butter (about a 1/2 teaspoon) in each muffin tin and rub it all around the inside.
Mix up the two sugars and the cinnamon in a bowl. Sprinkle about a tablespoon of the mixture into each section. Spoon the chopped peaches evenly into each cup. We ended up with about 4-6 peach pieces in each section.
Take two biscuits at a time and drop them into the remaining cinnamon/sugar mixture. Roll them all around to make sure they are all covered. Put the two biscuits into one of the muffin cups. Repeat this for all the remaining biscuits. (If you are using the regular muffin tin, you could cut each biscuit in half before you coat it, so you have more cinnamon/sugar coverage.)
Sprinkle the rest of the cinnamon/sugar mixture over the biscuits. It ended up being about 1/2 Tablespoon per muffin cup. (This sounds like a lot of sugar but it makes the rolls crispy/sugar on the bottom. More yumminess. :)
Bake the rolls for 11-14 minutes, depending on your oven.
While the rolls are baking, make your glaze if you are using it. Add the powdered sugar to a bowl, then mix in the milk. When it is smooth, mix it in the peach preserves. If your glaze isn’t the consistency you like, add in a little more sugar or milk, as needed.
Once the rolls are out of the oven, quickly flip them over onto a plate or platter. You don’t want the sugar at the bottom to harden. Drizzle the glaze over the warm rolls.
Enjoy – and try not to eat them all.