Cinnamon Roll "Middles" (★ ★ ★ ☆ ☆)

I have a confession.

There was not one ounce of creativity on my part that went into this weeks concoction.  

In fact, these are exact replicas of the Snickerdoodle Donut Muffins that were posted on The Domestic Rebel earlier this year.  

I never intended to change the name...

or even post about them at all.  

I made them on a whim last week when the bestie and I decided to have a BFF day: starting with these and ending with a Moulin Rouge sing-a-long at our local retro theatre, complete with white handkerchief props that were to be waved during I'm sure you can guess what "word" in that pivotal Madonna song.  

These had been in the back of my head since I read that after our dear blogger made these, her family started throwing hissy fits if they were not awaken every Saturday morning by the aroma of piping hot, cinnamon-y goodness wafting through their bedroom doors.  Granted, if she was a mom and these were her kids, I'd say smack some sense into them before it's to late!  But she's the daughter in this situation and these are her parents and brother we are talking about...so it's kind of funny. 

Wouldn't you wonder about a snack that made grown men cry and mothers demand breakfast from their daughters?  

Well, I can tell you that these were pretty. darn. good.  

...and ridiculously easy.  

I feel a little bit ashamed even blogging about it.  

In fact, I was avoiding doing so.  

The first time I made them, I had no camera ready.  My nails were not freshly coiffed.  And the counter was most certainly not cleared.  

I behaved as I would normally on a Saturday morning. 

Fresh out of bed,

Hair mussed,

No make up,

PJs.  

As it should be. 

But after eating them....  game changer.

They taste exactly like the gooey inside of a cinnamon roll.  The middles have always been my favorite part!  How did I discover a way to make cinnamon roll goodness without the dry and crunchy outer layer?!?!  

Okay, reality check.  Once again - not my idea.  Total plagiarism going on here.  

And had this recipe been written in simpler terms, I could have "pinned" it to my Pinterest board and considered my duty to the world - complete.

But no, the directions were so full of exact detail that I had to read each direction four times to thoroughly visualize what I was actually supposed to do.  I didn't go to business school to become a Geometrist, okay! It hurts too much.  

I've always appreciated when bloggers take the time to illustrate each step.  A picture is worth a thousand words, right?  Well, I don't really want to read a thousand words.  I just want clear, concise instructions on how to slice a can of crescent rolls.

So that's what I did for you.  Because you should be able to make these...and give your family addictions...without having your brain explode.

I give you: Cinnamon Roll "Middles:" A Picture Diary.

*Disclaimer: If some of these photos should insult your intelligence please remember I am an equal opportunist baker and cinnamon roll "middles" should to be enjoyed by all regardless of IQ or political affiliation. Thank you.

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Cinnamon Roll "Middles"

Basically Snickerdoodle Donut Muffins by The Domestic Rebel.  But they taste more like cinnamon rolls to me. 

1 Can of Crescent Rolls (Brand/Size doesn't matter)

3 Tbsp Melted Butter

1/2 Cup Sugar

1 Tbsp Cinnamon

1) Preheat oven to 375F degrees.

2) Grease a muffin pan with cooking spray or butter.

3) Roll out dough and separate into 2 sections.  There are 8 triangular pieces (or crescent rolls) per 

    can.  These triangles are attached two by two into rectangular sheets.  There are 4 of these sheets per 

    can. Arrange the dough so there are 2 sections of 2 sheets stacked on top of each other.

4) Cut the stacks in half down the middle so now you have 4 smaller rectangle stacks.

5) Pinch the edges and any perforations on each stack together so the 2 layers become connected. 

6) Cut each of the 4 sections into 4 strips lengthwise.

7) Then cut these strips crosswise to create 8 tiny rectangles from each section.  There should now be 

     32 pieces in total.

8) Roll each section into a ball.

9) Melt 3 Tbsp butter in microwave proof bowl.

10) Measure out 1/2 cup sugar and 1 Tbsp cinnamon and mix thoroughly in a small container.  

11) Coat each rounded piece in butter.  If you have a pastry brush you can use that to help cut out some 

      calories or just dunk the whole thing into the butter dish.  

12) After coating in butter, immediately toss each dough ball into the cinnamon-sugar mixture.  Toss
      the heck out of it.  The more cinnamon-sugary goodness on each piece, the better.

13) Place 4 pieces into each muffin cup, stacking them on top of each other.  Lightly pinch the pieces
       together to help them remain in place and not fall apart after they've been cooked.
14) Fill any empty muffin cups with a little bit of water.
15) Bake for 8-9 minutes.  They are done when the tops no longer look doughy.
16) Let the rolls cool in the pan for a minute before removing.  Since these are in pieces that may not be
      stuck together well, you can flip the muffin pan upside down on a cooling rack to get them out.

And Presto Chango - you have dangerously easy, mega delicious Cinnamon Roll Middles.

And what would cinnamon rolls be without a glass of milk? (Or a shameless plug for The Muppets? How cute is this glass?????)

I totally have a thing for Miss Piggy.  I love her unwavering self confidence.  She, without a doubt, believes she is the most beautiful thing to walk the planet.  I mean, let's face it.  She is a fat pig. It's magnificently inspiring.  Plus, she and Kermit are only like one of Hollywood's most awesome couples!

Okay, back to the task at hand.  Make these.  They are easy.  I took pictures for you.  And they are super yummy. Cinnamon "middles" can be your new favorite Saturday morning snack.

Step aside muffin "tops."

(The baked kind.  Probably not the ones around your hips.  Boo.)