Weekend breakfasts are my indulgence. I look forward to lingering over a nice breakfast each weekend but sometimes that is just not possible. Such as last weekend.
We were up and ready to go celebrate the Chinese New Year down at the LA Zoo pretty early on Saturday. (so much fun!!!) With visions of the Lion Dance in my head we didn't have the time to lounge around and sip tea and crumpets! So I decided that something quick, but sweet, was in order to get us on our way.
If you don't this little secret I'll let you in on it...Pillsbury Crescent Rolls are an amazing convenience item. Yes they are! You can do so much with this dough it's unbelievable. You can make savory items like stuffed pockets, or braids and sweets such as these Quick & Easy Mini Sticky Buns. I always keep a roll in the refrigerator for emergencies like this...(a I want cinnamon fix emergency!)
I'm in love with hot gooey cinnamon and brown sugar...so both of those are on the list in this dish. They provide the topping and make this quick bun over the top. You need to be careful with these. You may end up eating them all yourself. Warning: They are addicting!
These are easy to pull together. The hardest part is waiting for the butter to soften. So....use the microwave to soften it, if you like. They will be done that much quicker. Soft, chewy, gooey mini sticky buns. Got to love 'em. Enjoy!
Quick & Easy Mini Sticky Buns
1 can Pillsbury Crescent Rolls
1/2 cup (1 stick) softened butter, divided
1/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
Preheat oven to 350 degrees Melt 4 tablespoons of butter in the bottom of a cake plate. Sprinkle the brown sugar over the butter trying to cover most of the surface area.
Unroll crescent dough and press the seams together to create one sheet. Spread with remaining softened butter. Combine white sugar and cinnamon and sprinkle over the buttered dough. (Save a little to sprinkle on at the end - couple of Tablespoons.) Roll the dough into a log starting from the longest side. Cut into 15-16 slices. Place in pan cut side down. Sprinkle with extra cinnamon and sugar.
Bake at 350 degrees for 20 minutes. Allow to cool 5 minutes and invert pan on to a plate. Serve immediately.