Thursday, January 11, 2024

Chewy Crispy Flat Cinnamon Rolls

I know I said I wouldn't bore you some weird post about how this recipe was given to my family centuries ago and we only make it on special occasions or when someone dies. But I lied. Sorta.  

I recall my mom making cinnamon rolls and then rolling them out flat in more sugar and cinnamon and baking them until the edges were crispy but they were also chewy delicious.  They were way better than her carrot cake. Just sayin.

So the other day I decided to make them and let me say this, they did not disappoint. Crispy outer edges that were also chewy and just the right amount of diabetes for my liking.


1 cup sugar
1 to 2 tablespoons cinnamon
4 cinnamon rolls

I didn't make my own dough, because time.  So I used the Rhodes frozen cinnamon rolls. I did a quick thaw method (preheat oven to 175°, turn off and place frozen rolls on a baking tray and leave for 15-20 minutes (longer if you're not in a hurry) to thaw.   

You can use homemade dough. I'm lazy and when I want a snack, I want it within 30 minutes

DO NOT allow the rolls to raise (frozen or homemade). Once the cinnamon rolls have thawed, remove from oven.

Make your cinnamon sugar mixture and set it aside

Heat your oven to 350° this time,

Spread out about 1/4 cup of the sugar cinnamon mixture and place one cinnamon roll in the center, roll it around and flip it in cinnamon/sugar then using a rolling pin roll it flat, about 1/8 inch thick, think the thickness of two thick tortillas stacked on each other, but flatter than pita bread. Flip and make sure both sides are dusted in the cinnamon sugar. 

Place on a lined baking sheet (I recommend parchment paper, but if you don't have that, use non stick spray). Place the now flat rolls about one inch apart. They're not going to expand much. 

Bake at 350° for 13 to 15 minutes. Until golden brown.


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