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Cinabons are a family
favorite, but they're pricey, and quite large (high calonic caloric).
I started making them with my Cuisinart
Bread Maker (a truly great thing), but they're
a few hours in the making, and relatively labor intensive. Still,
MoSup loves her Sunday Cinabons, so I went to the test kitchen.
Pillsbury makes a Cinnabon
, but a tube of 8 costs a hefty
$3.75. But that's not why you'll want to buy the cheaper store
brand. This is why. They cost about
$1.29 for 8, but more importantly store brand cinnamon rolls unroll
very easily (see my picture); whereas the
Pillsbury won't unroll at all. You see where
this is headed then.
Do this filling:
(Real Cinnabons don't add the granny sugar; your choice)
- 1/3 cup brown
sugar, firmly packed
- 3 tablespoons
granulated sugar
- 1 tablespoon
plus 2-1/2 teaspoons ground cinnamon
- 3 tablespoons
unsalted butter, melted
This is enough for two batches, so save half for next week.
Unroll the
packaged cinnamon rolls, over-spread with your filling, and
re-roll. Cook per package instructions. I add
Craisins, because we
add Crasins to everything. You can extend the provided
icing with a little cream cheese if you want more goop. So,
for just a
little added work you'll have something that's remarkable.
Yum.
Yum.
What's that? You have Type 2 diabetes? Even
better.
You're welcome.
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