No matter what you call them, these little babies are perfect for a Sunday breakfast!
You know cinnamon buns are good with you get that sugary stickiness all over your hands, your face, your mouth....pretty much everywhere. Like, when you find a spot of that caramel-y goodness on one of your fingers or at the corner of your mouth about four hours after you've finished the dishes.
See how lovely and sticky?
These buns are super simple and beyond fast. I used leftover dinner roll dough from last night's dinner but you can use canned biscuits if you'd like. And I only made 12 buns for us for breakfast but you can easily double or triple for a family get-together or brunch and it will take almost the same amount of time!
Makes 12 buns.1/2 stick butter, cut into 24+ pieces
24 teaspoons sugar
24 sprinkles of cinnamon
Leftover dough from dinner rolls, biscuits, etc OR 1 can of canned biscuits (8 large ones)
1 can condensed milk (you won't use all of it...well, maybe you will.)
Preheat your oven to 375*.
Take a non-stick muffin pan out.
Put 12 pats of butter in the muffins cups.
Put 1 teaspoon of sugar over each butter pat.
Sprinkle a dash or pinch of cinnamon over the top.
Roll the dough into little balls, about the size of a marble or gobstopper. (or cut the canned biscuits into thirds and roll) Put 4 little balls on top of the butter and cinnamon sugar.
Add another pat of butter to the top.
Put another teaspoon of sugar over the butter.
Aaaaand one more dash of cinnamon on top.
Bake for about 15-17 minutes until golden.
Drizzle about a tablespoon of condensed milk over the top of the buns.
Let sit for about 10 minutes so the buns can soak in all the gooey goodness. Pull apart and enjoy!