Bake On, Honey Bread

On Saturday I woke up with the urge for some cinamon rolls. Instead of sending Adam to the store, I pulled a few things out of the cupboard and modified a Pinterest recipe.

I stumbled upon this super lazy and delicious recipe for crescent rolls from Lauren’s Latest. I followed the recipe exactly, except I used regular yeast because I didn’t have any fast-rising. As a result, I left the dough for 4 hours instead of 2 to let it rise.

jen darling by j.k.h. nelson

To turn this honey dough into yummy cinnamon rolls, I rolled out the dough as directed. I finally got to use a few of my wedding gifts: an amazing silicon rolling pin from one of my bridesmaids and a reversible pastry board from one of Adam’s fraternity brothers. This piece of wood is amazing. It has measurements and a conversion chart carved into the edges, plus a guide to roll out pie crusts and dough to a specific size. The lipped edges ensure you don’t roll off the back side and the board stays snug on the counter.

jen darling by j.k.h. nelsonI rolled out the dough to an even thickness in a general rectangle shape. 
jen darling by j.k.h. nelson

Next, I covered the dough with melted butter. I should have done this much thicker and on both sides of the dough to keep it super buttery. jen darling by j.k.h. nelson

Then, I sprinkled a cinnamon-sugar mix over the dough and rolled it into a long roll.

jen darling by j.k.h. nelson

I cut the roll into pieces to make individual cinnamon buns.

jen darling by j.k.h. nelsonDaphne was eagerly hanging out in the kitchen, hoping some yum-yums would jump off the counter for her to gobble up.

jen darling by j.k.h. nelson

I decided to use cupcake wrappers to keep things easy to clean up and make it easy to grab right out of the pan. A benefit to this is the edges of the rolls stay fluffy and don’t get crispy. Once I started filling up the pan, I realized I had cut the rolls a little too thickly, so I cut them in half and filled up a few extra cups.

jen darling by j.k.h. nelson jen darling by j.k.h. nelson

Once I finished filling the sheet, I covered the rolls with plastic wrap for about 30 minutes to give the dough a little bit of extra time to fluff up. Then, I popped them in the oven for 15 minutes at 350 degrees.

Up to this point, the only change I’ve made from Lauren’s recipe is adding cinnamon sugar and rolling buns instead of crescent rolls, including splitting the dough into two halves to make it more manageable to roll out.

While these were in the oven, I rolled the second half of the dough into crescent rolls to have on hand for dinner later.

jen darling by j.k.h. nelson jen darling by j.k.h. nelson jen darling by j.k.h. nelson

Don’t these look delicious!

jen darling by j.k.h. nelson

These cinnamon buns were super easy to make, aside from the waiting time. We ate the entire batch in one afternoon. Probably not great for my carb count, but they are delicious.

jen darling by j.k.h. nelson jen darling by j.k.h. nelson

When the crescent rolls came out, they were equally delicious. I only wish I had slathered these in butter prior to baking, the crust was a little parched. Lauren recommends a recipe for orange butter to put on top of these, but I wasn’t able to make it. Definitely something to try the next time I make these easy, honey bread bites.

Now I just need to make another batch.

Leave a Reply