Canned Cinnamon Rolls (Two Ways)

Jamison Bryant

Method 1: Biscuit Roll-Ups (From Scratch Feel)

Ingredients

  • 1 can refrigerated biscuits, thawed
  • Softened butter (for spreading)
  • Cinnamon sugar (to taste, plus more for rolling)

Icing

  • 1–2 cups powdered sugar
  • ¼–½ tsp vanilla extract
  • Milk (added a little at a time to reach desired consistency)

Instructions

  1. Preheat oven to 350°F. Butter a baking dish and set aside.
  2. Press and roll the biscuits together into one large flat sheet.
  3. Spread a generous layer of softened butter over the surface.
  4. Sprinkle cinnamon sugar evenly over the butter.
  5. Roll tightly into a log, sprinkling more cinnamon sugar as you roll.
  6. Slice into individual rolls using a string or a very sharp knife.
  7. Place rolls cut-side up in the prepared baking dish.
  8. Bake for 12 minutes, until golden.
  9. While rolls bake, whisk together powdered sugar, vanilla, and milk a little at a time until icing reaches your desired consistency.
  10. Pour icing over warm rolls to taste. Serve immediately.

Method 2: Upgraded Grands (Viral Soak Method)

Ingredients

  • 2 cans Pillsbury Grands cinnamon rolls
  • Heavy cream (to drizzle)
  • 1 stick melted butter
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • Included icing (for topping)

Instructions

  1. Drizzle heavy cream into a greased baking dish.
  2. Add cinnamon rolls.
  3. Mix melted butter, brown sugar, and cinnamon. Pour over rolls.
  4. Cover with foil and bake at 350°F for 30–35 minutes.
  5. Frost while warm and serve.