Ok, I did it!!!
I mentioned the other day that I want to experiment with cinnamon and you should all keep a look out. So I went ahead and tried a cinnamon roll with the crusty caramalized cinnamon and sugar goodness that makes cinnamon toast one of my favorite things in the world (today at least). And let me tell you, this is the best thing that ever happened to a cinnamon roll, as I had imagined it might be. And the great thing is you don't have to make your own from scratch to try it out. I'm pretty sure you could just get the canned ones that you bake yourself and give it a go and it would turn our just as amazing...maybe even better if you suck at making bread.
So what did I do you ask? Butter, cinnamon and sugar. And if you've followed me at all or know me you should know that I have no idea how much of each. Just do it to your liking! But if I had to guess I'd say I melted about 4 table spoons of butter and spooned it over each cinnamon roll before baking, making sure to get way too much so that it runs down into the cracks and puddles on the bottom of the pan. Then I combined probably half a cup of sugar with 1-2 tablespoons of cinnamon in a sandwich bag and sprinkled over the buttery roll. Go crazy here...you can't get too much.
The first batch I made I went easy on the cinnamon/sugar because I wanted to make sure the butter was able to moisten all the sugar, but once I put it in the oven it was obvious that my concern was in vain. The butter started bubbling up and making a gooey yummy mess. So I piled it on for the rest. Just bake as usual and then enjoy.
Caution: These are not a healthy alternative to ones with frosting! Just in case you're trying to justify eating the whole pan!!!!!