Several weeks ago, my friend, who currently lives in Arizona emailed me saying that she would be in town and wanted to get together to catch up. She moved to Arizona as soon as we both graduated pharmacy school to take a job position there so those days where we would see each other every.single.day for 4 years turned scarce after graduation. We bounced back ideas on places to eat and I figured why not just invite her over my place (she hasn't seen it since I moved) and cook brunch for her. She was SUPER eager with this idea, go figure.
It's a personal thing when you invite a friend over to your home and cook for them. A lot of thought and love goes into prepping for the menu and obviously much love goes into what you're cooking. I wanted to do this for her because I appreciate her friendship. She's one of the most down to earth, kind, unfussy girls you'll ever meet and this was especially shown when I went to visit her in Arizona last year.
My flight was over 2 hours delayed and I was starving by the time I had landed. Since I was in mid flight there was no way of letting her know that the first thing I wanted to do was eat something asap. When I landed, she somehow knew (smart girl, I tell ya) that I'd be hungry and greeted me with a hug and sandwich in hand. So thoughtful, right? It's always those acts of kindness from people that makes a mark on me. Always. There are several other acts of kindness that happened during my visit, but I'll leave those stories for my next recipe post.
I already had a savory dish in mind to make that morning (a fantastic quiche recipe coming soon) but needed something sweet to add to the menu. I made these extremely easy, moist, and magnificent mini cinnamon rolls before and decided to make these again because it just seemed to fit the part for brunch. Now, when I say easy, I'm talking about using store bought dough! Total time saver! All you have to do is brush the dough with glorious amounts of sugar and cinnamon and roll that baby up.
Roll then cut. Easy.
Bake them in mini muffin pans to help maintain the shape. Brilliant!!!
So the original recipe called for the icing to be made from maple syrup but when I tried to make the icing based off that recipe, the icing came out too watery. The consistency was way off even though I kept trying to add more sugar to it. So this time, I used Test Kitchen's recipe for cinnamon roll icing and hit the jackpot. Yea, baby.
Ingredients for rolls (Adapted from www.iowagirleats.com) Yields 141-8oz tube crescent roll dough
2 Tablespoons butter
For the icing (Adapted from America's Test Kitchen)
2 Tablespoons of buttermilk
2 Tablespoons cream cheese, softened
1 cup of confectioners' sugar
1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.
2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions. Cool about 5 minutes before glazing.
4. Meanwhile, whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners’ sugar over the mixture and whisk until a smooth glaze forms about 30 seconds.
5. Spoon the glaze evenly over the buns; serve immediately.