Easy cinnamon rolls

I have great news for you all. The perfect shortcut for the yummy cinnamon rolls. I confess to you. I loveee to make them from scratch, the whole process of making the dough and everything, but sometimes we don’t have enough time, and need an extra hand. But that doesn’t mean we can’t have indulgent homemade cinnamon rolls. So this is the way to make them for breakfast like I love to, or for a quick dessert. You can make the filling one day ahead and keep it in the refrigerator until you make the rolls, just take it out an hour before so it comes to room temperature, and make the glaze when the rolls are in the oven, and you’ll see that you’ll want to make the recipe again, because it is fast and delicious. 

Makes 12 to 15 rolls

Ingredients

1 (8oz) store bought crescent dough

¼ cup cream cheese, at room temperature

2 tbsp. butter, at room temperature

1 tsp. vanilla

1/3 packed cup plus 1 tbsp. dark brown sugar

1 tbsp. ground cinnamon

¼ tsp. ground nutmeg

¼ cup raisins

¾ cup walnuts, chopped and toasted in a preheated 350 degree F oven for 7 minutes

2 tbsp. orange juice

1 ¼ cups sifted icing sugar

Preheat oven to 375 degrees F.

Mix by hand or with a mixer, the cream cheese, butter, vanilla, sugar, cinnamon and nutmeg together.

Let the store bought dough stand at room temperature for an hour or so before using.

Sprinkle your board with flour. Open the dough box and unroll the dough with your fingers. Place it on the floured board and try to put together the precut edges. Flour your rolling pin and roll it out just to even the dough.

Spread the filling over the rolled out dough. Sprinkle over the raisins and walnuts. Roll the dough out and cut into slices.

Place the rolls on a baking sheet with parchment paper on the bottom and bake for 12 to 15 minutes.

In the meantime make the glaze by adding the sifted icing sugar to the orange juice. Mix well.

As soon as the rolls come out from the oven pour the glaze over them.

Enjoy!