Friday, November 11, 2011
Cinnamon Roll Dippers
I fell in love with the idea of these the instant I saw a version of them featured on another blog. Miniature cinnamon rolls on a lollipop stick with dipping sauce...brilliant! I knew I was going to make them, but when it came time to actually make them, I decided to simplify the recipe a lot. I forewent the lollipop sticks and just called these “cinnamon roll dippers” instead. The boys absolutely loved them (they love anything that can be eaten with their hands, and anything that can be dipped, so this breakfast was doubly enjoyed), and they were a perfect Saturday breakfast treat for all of us.
Rather than making the cinnamon rolls from scratch, I used a package of Crescent Creations instead, and thought that worked really well. The butter-sugar-cinnamon mixture hardens up pretty quickly, so it’s important to spray your mini muffin tin well and to remove the little cinnamon rolls as soon as they’re cool enough to handle. I really liked the taste and texture of these (the crescent dough took on an almost funnel cake-like texture, which I loved), but my favorite part of this breakfast treat was the vanilla glaze. It tasted like melted ice cream and was impossible to resist.
Cinnamon Roll Dippers
adapted from Ice Cream Before Dinner
1 package Crescent Creations
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons cinnamon
1 heaping cup powdered sugar
1 1/2 teaspoons vanilla
1/4 cup + 1 tablespoon heavy cream
1-2 teaspoons milk
1. Preheat the oven to 325 degrees.
2. Roll out the dough. In a bowl, combine butter, sugar, and cinnamon. Spread the cinnamon-butter-sugar mixture over the dough and roll it up into a log. Pinch the seam to seal. Diameter of the log will have to be about the width of a mini muffin tin, approximately 1 inch. Thin out the log if necessary by stretching it out with your hands.
3. Using thread or unwaxed floss, wrap around the log and tie a knot to cut slices, making the slices around 1/4 inch to 3/8 inch wide.
4. Place slices into well-greased mini muffin tin. Bake 12 to 16 minutes, until lightly golden. Let stand approximately 2 minutes before removing from the tin with a spoon.
5. To make the glaze, place powdered sugar in a medium bowl and whisk in the heavy cream and vanilla. Add milk one teaspoon at a time to achieve desired consistency. Pour into dipping bowls to serve.