These cinnamon buns are near and dear to my heart. Well, all of my desserts are, but this one is extra special because it is another throwback to my childhood… Just like the sweet memories with my Aunt’s Puppy Chow (a chocolate and peanut butter crunchy snack for humans – you can read more about that here.)

I can recall memories of my mother making these cinnamon rolls as a morning treat. We always looked forward to it. I had no idea how she did it at the time, but we knew we loved it.  Until now, I hadn’t had one of her cinnamon rolls in years, however, I never forgot about them.

So, one morning I surprised my mom with the idea of making her cinnamon rolls for a post and that I needed her help. I wanted it to taste exactly like it did back in the day. She smiled and kind of laughed, but I know she liked the idea. She had actually forgotten about them and was delighted to teach me.

We got to work, figured out some measurements, added a few desired ingredients and BOOM! We made cinnamon rolls.  Who knew it would be so easy?! Not everything has to be from scratch.

We used the pack of biscuit dough pictured below…

I also tried it with similar biscuits from other brands and it worked just as well.

The biscuits come in 8 pre-cut slices, so we flattened each piece with my fingers into a square. It doesn’t have to be perfectly shaped.

Or you can cut each biscuit in pieces  I like I did below. (Click here if you want to do this way)

Then I melted the butter and combined it with cinnamon, dark brown sugar, and a splash of my homemade Tahitian Vanilla Brandy extract to create a paste.

I lined an 8×8 in. glass pan with parchment paper and spread the cinnamon sugar paste along the bottom. In the picture I made twice the amount of paste provided in the recipe below but you do not have to make that much. I definitely had some left over, even after slapping it all over the pan and biscuits.

Added pecans…

Spread the paste and added more pecans to each piece of dough…

Rolled each dough and slice in half…

Then, I placed each roll in the pan and covered it with more cinnamon sugar paste.  (I really loaded it here, this is optional)

I baked it at the temperature displayed on the container, about 20-25 minutes… basically until the rolls were golden brown.

Once I removed the rolls from the oven, I let it sit for about 5 minutes.  While the rolls were still warm, I spread cream cheese frosting over the top and served immediately.

 Man, I want one of these right now. Haha!

These rolls can easily be adapted with ingredients like chopped granny Smith apples, orange zest, walnuts instead of pecans, sweet potato… What else can you see with these? The options are endless.

 Go ahead! I know you want some. Try it and tell me what you think. Would you prefer the rolls or small pieces you can pull apart?

Peace and Love!

Yasmin

Editor’s Note: This post was originally published in July 2017. During an update to my website it was deleted, so I uploaded it again.