Why make little individual cinnamon rolls when you can make a giant cinnamon roll? Made with Pillsbury crescent rolls.
Is it the weekend already??
This week has been sooo busy, that I am kind of glad that it will be over soon. Report card deadlines are looming, and so are 4 upcoming tests. So once that is over, I will be a whole new kind of busy: can't see over my desk because of all of the tests kind of busy.
One regular sized cinnamon roll just won't cut it today.
Also, do you think busy old me has time to make cinnamon rolls? Pfft. By now you know that whenever something looks like it took me ages to make, slaving over it all morning long, 99% of the time it was made using Pillsbury crescent rolls. Or Pillsbury biscuits. Basically, I hang out in the refrigerated section of my store a lot.
This was inspired from the cake on Sally's Baking Addiction, but obviously I am not as make-it-from scratch as she is. Whenever there is an opportunity to use Pillsbury products, I jump on it.
This post is not sponsored by Pillsbury. Just to make it clear, I genuinely love what they do.
Check out that crazy ooey gooey glaze. Can I just lick it right off of the pan please?
Personally, I love it when my glaze gets everywhere. I only let the cake cool a little bit before pouring the glaze. That way, I can have a healthy amount on the bottom of the pan to save for later (I'm not disgusting..), and it also spreads better in my opinion.
But if you would like a more...beautiful dessert/breakfast, maybe hold off on pouring it on right away.
Either way, this cake is guaranteed to make you feel like you are sitting down to a relaxing Sunday brunch. Even if you are sitting next to piles of tests to mark.
Easy Giant Cinnamon Roll Cake
What you'll need:
- 1 (8oz) can refrigerated crescent rolls
- 3 Tablespoons butter, melted
- 1 1/2 Tablespoons ground cinnamon
- 1/4 cup white sugar
- 1 cup icing sugar
- 1 Tablespoon milk
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 350˚F. Lightly spray a round 8-inch pan. Set aside.
- Unroll the crescent rolls, and lay them on the baking sheet in 4 rectangles. Make sure to press the two triangles together to form the rectangles.
- Spread the butter evenly over the rectangles.
- In a small bowl, mix together the cinnamon and sugar. Sprinkle evenly on top of the rectangles.
- Cut each rectangle into 6 even strips.
- Loosely coil one of the strips, and place it into the centre of the round pan. Coil the remaining strips around the centre roll.
- Place in the preheated oven, and bake for around 30 minutes, or until lightly browned. Remove from oven, and allow to cool.
- In a medium bowl, mix together the glaze ingredients until smooth. Pour over the slightly cooled cake.