So, if you follow me closely, then you know that my 6 year old daughter absolutely LOVES to bake! She loves it so much that she started her own YouTube channel to share her baking adventures.
But, she didn’t stop there! What I thought was going to be a phase turned into a real passion. She’s now been baking and setting up at the farmer’s market every weekend! She spends most of Friday preparing and she’s having a blast.
One of her favorite recipes to make is this one! We started out making regular-sized cinnamon rolls, but there’s something about a jumbo cinnamon roll that is just so much more appealing. So, we doubled the size of the rolls and had a great result!
For the glaze, you just want to make sure that it’s not too runny. If it’s too runny, then the glaze will run completely off. You want the glaze to be slightly stiff so that it will stick to the tops (even though it will melt slightly).
When you place them in the pan, don’t let them touch! Doing so will cause them to bake unevenly, with the tops perfect, but the insides still gooey. You want to place them close to each other, but not touching. As they bake, they will rise and touch. That’s perfectly fine!
Jumbo Cinnamon RollsCourse: Breakfast
1 can refrigerated biscuits (8 count)
1 1/2 tsp Ground Cinnamon
2 tbsp butter (melted)
1/4 cup Granulated Sugar
1 cup Powdered Sugar
1-2 tbsp Milk
- Preheat oven to 375 degrees.
- Open the biscuits and let them come to room temperature (15 minutes).
- Place biscuits side by side, pinching the sides together and rolling them out with a rolling pin to make one big piece of dough.
- Using a pastry brush, spread the melted butter all over the dough.
- Sprinkle the sugar and cinnamon over the dough.
- Starting with the short ends, roll up the dough.
- Using a sharp knife, cut the dough into 2″ pieces and place in an ungreased dish.
- Bake for 25 minutes or until golden brown.
- Mix the powdered sugar and milk until smooth.
- Drizzle over the cinnamon rolls as soon as they’re removed from the oven.