you guys, i love cinnamon rolls. i think it stems from childhood, when my parents would make a pan of pillsbury cinnamon rolls for breakfast almost every sunday and let me (generously) frost the tops and then lick the knife clean.
i made a quickie version of cinnamon rolls a few months ago when i had some extra phyllo dough laying around, and they were good — and definitely very cinnamon-y — but i still felt they were lacking. and after making this version, which is molly‘s by way of emily, i figured out what was missing: that classic bread-like texture and a to-die-for cream cheese frosting.
now, before you think i made a pan of cinnamon rolls and ate all 18 of them myself, i promise you that i didn’t: i packed most of them up and gave them to my family as christmas gifts — little breakfast treats to be eaten on christmas morning. they loved them, and my cousin ended up taking the recipe home with her after christmas dinner. i would make these again in a heartbeat if they weren’t so dangerous to have around the house; as we’ve established, they’re delicious and honestly, they come together really easily — the hardest part is waiting for the dough to rise.
if you’d like to try them yourself, click here for the recipe. here’s to cinnamon-y everything!
photo by emily. mine looked exactly the same, i promise, but my photo-taking skills in this case were sadly subpar — i think because i was so excited to eat one of these confections.