???????????? Breakfast In A Blast: Skip The Can! Easy Homemade-Style Cinnamon Rolls, Protein, and - Video

Want a quick and delicious homemade-style breakfast without spending hours in the kitchen? These gooey cinnamon rolls taste just like scratch-made, but they’re faster and better than canned! Pair them with a protein-packed side and fresh fruit for a balanced and satisfying breakfast that’s easy enough for busy mornings.

???? In This Video, You’ll Learn:

✔️ How to make easy cinnamon rolls that taste homemade
✔️ The secret to making them soft, gooey & full of flavor
✔️ The perfect protein & fruit pairings for a nutritious breakfast

???? What’s your go-to breakfast combo? Drop a comment below!

•Timestamps

Intro: 00:00
Ingredients/Prep: 01:43
Roll/Cut the Dough & Place in Oven: 07:42
Cooking Protein: 12:08
Making Icing: 12:21
Removing rolls from oven: 14:56
Taste Test (my fav part ❤️): 16:40

•Ingredients

1 can (or more depending on number of people you are serving) of Crescent Rolls

1/2 cup brown sugar
1 tsp cinnamon
2-2.5 tablespoons salted butter (melted)

1/2 cup powdered sugar
1/8 tsp vanilla
Whipping Cream to desired consistency

Fruit of Choice
Breakfast Protein of choice
Breakfast Beverage of Choice

Preheat oven at 350.

Open can of crescent rolls and lay rolls flat. Pinch together all gaps & preforation marks in dough. Brush dough with melted butter. Sprinkle brown sugar & cinnamon over buttered dough. Roll dough & pincg both ends of dough. Slice off both pinched ends & set aside. Slice dough with a sharp knife and place each roll on baking sheet. Take pinched ends and softly press them together & place on baking sheet. Brush toos with remaining melted butter & sprinkle tops with remaining sugar & cinnamon. Bake until brown.

Add cream, vanilla, & powdered sugar to a bowl. Mix with a spoon until well combined. Add more whipping cream if needed to get desired consistency (add more for thinner icing, add less for thicker icing)

Pour icing over hot cinnamon rolls immediately after removing them from the oven.


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