 We are making crescent roll cinnamon rolls. I'm using my shortcut cinnamon roll recipe out of the volume 2 cookbook. It tells you to use a pizza roll dough. But now I like to use crescent roll dough. That was another recipe. So if you want to use crescent roll or pizza dough, whichever one. Now to use crescent roll, I have a whole dough that needs to be cooked. And I'm going to show you how to make these cinnamon rolls fast and easy. You're just going to unroll the dough like so. We're going to make, we're going to use two sheets of this because they're not real big. Wamp cinnamon rolls. What? Like the wamp biscuits where you pump it on the side of the counter. Oh. And it opens. Yeah, all righty. Get these out of here. It was high time I used these. I don't use them very much because I make my own biscuits and stuff. But I had volume to do something fun with you guys. And for the holidays and then didn't do it. You know how that goes. So I'm going to just press the seams together a little bit in the middle. Like so. It's a lot of repairing, doesn't it? Yeah, crescent roll dough is a little, um, Lindsay. So we're about to make it taste good. All right. So what we're going to do is we're going to mix up some cinnamon. Now you can spread the butter on here. Sprinkle the cinnamon and sugar on here if you're in a really big hurry. But today I am going to mix it up with my mixer. Do a good job. All right. Butter. That is six tablespoons of butter. Two tablespoons of cinnamon. Now if you don't like them this cinnamon-y, then you can use one tablespoon. And we're going to be using a third cup. Of sugar. Now you can also use, uh, like Splenda or something like that if you want to. And we're just going to mix this up. And if you're going to mix it, it sure is easier to use a mixer to mix it than it is to try to do it by hand. I suggest that if you're not going to mix it, that you just spread the butter on the roll first. And sprinkle your sugar and cinnamon on top of that. One thing I've noticed, I don't know if y'all have ever noticed this or not, but if you want to put these in the dishwasher, I can't put them in my dishwasher this way because the sticks go through the basket and they'll stop the spinner in the bottom of the dishwasher. So when you put them in the dishwasher, put them in this way. I don't know if y'all know that, but we've learned the hard way a few times. She's telling me to do that. Yes I am. Because I did it wrong. Chris does it backwards almost every time. And then everything in the dishwasher don't get clean. So you're going to put this out on your cinnamon rolls, really half it or try to half it. And now we're going to spread it. This recipe was actually, I believe it was for one roll of pizza roll though. So I don't know if it's going to be enough for two sheets of cinnamon rolls. I might have to make another batch. So we'll have extra cinnamon rolls too bad. I'm going to have to make another batch, unless you just want me to make one of these. We could just make one. Now we could just save that other one first. We can't save the other one. Once you open pizza roll though, I mean once you open crescent roll though or biscuit dough, you have to use it. Let's make another batch. Okay. That way we can put up the cinnamon rolls. I can eat one every once in a while. Okay. Plus the people that came on late can see how you made it. Okay. Six tablespoons of butter. It's supposed to be room temperature. It's hard as a rock. And so I have to zap this in the microwave real quick. You can put cream cheese on it as well. So here's our room temperature cream cheese. Let me see if that's soft enough to mix. Not really. Just a few more seconds. So we'll take our cream cheese and just spread it on here like so. Now the cream cheese of course is optional. Let me get this out because I am melting it now at this point. But let's finish this cream cheese. What I ought to do is just start these in the oven and then make the other ones. Yeah. That way y'all don't have to wait forever to see them done. Good idea. Yeah. Sometimes I'm pretty smart. And this is optional like I said. You don't have to add this cream cheese if you don't want to. Make sure it's good in room temperature so that you can spread it easy. Okay. And these little angled spatulas are the thing. If you don't have one for spreading, I'm telling you they're cheapest dirt on the website through Amazon. Please go through our links and get you one and you will be so glad you did. And if you don't have a mix and thing this size, this is really convenient for like beating up egg whites and doing things like that when you don't have a whole lot to mix up at one time. If you've got a hand mixer. All right. So we're going to roll these up. Now it's according to which direction you go as to how many layers you have. So if you want them to be real big, you roll it this way. And then if you want them to be different, then you roll them the other way. I usually pat them like this at the ends. We're going to get this. Now the other day, I used butter and I buttered the bottom of the dish and they stuck because the sugar, you know, seeping down on top of the pan with the butter just kind of hardened like candy. So you, it's better to use parchment really. So we're just going to cut these with a bread knife because that's the best way to do it to me. A lot of people use different things to do it. I've used them, but my favorite way is to, well, if I could find my bread knife, is to just use a bread knife. Yep. Everybody always says use dental floss. I'm going to go halfway, half, well, I think I'll go a third. We're going to make these big. These are going to be nice big cinnamon rolls. Yeah, a lot of people use dental floss and things like that, but if you've got a bread knife, which is serrated, you can cut bread and cinnamon rolls and them still be beautiful. Look at there. Look how pretty that is. And I'm going to set these apart from each other. Since they are so big, it's going to take them a little longer to get done because we made more layers, but boy, they're pretty ain't they? That's a pretty cinnamon roll. Look how easy that was. All right, we're going to get them in here and I've got it on convection so we don't have to wait forever. Now we're going to mix up some more and then we're going to mix up some vanilla icing. So if you came in a little later, you use six tablespoons of room temperature butter. Mine's a little bit liquidy because I've used the microwave. Two tablespoons of cinnamon and a third cup of sugar. And if you're using imitation sugar, it gives about, I don't remember what I tell you. I think I said half. Well, it depends on what kind of you use. Yeah, I meant to tell them less and I told them more. That wasn't very smart. The thing about using imitation is you need to use it in the icing and... Well, no, the imitation, I know, but for glaze, it won't be a big deal. You don't think? No, no. Because I'm going to tell you that imitation powdered sugar is terrible. Oh, okay. Well, what in the world is going on? Oh, okay. So we're going to mix this up and this one's going to be a lot more liquidy because I melted that in the microwave. Now, my first was room temperature, so it wasn't that liquidy. All right, let's get this over so y'all can see. So you just take your dough. You mend it where it needs to be mended. That dough is kind of... You got two. Got kind of skinny when I mowed it. Oh. Okay, now we're just going to take this, spread it all over the top, and this one is going to be a little more like liquid, which might be easier for you to spread if you don't have one of those nice little spatulas. Oh, but I'm not going to put the cream cheese in these because I'm not going to be able to spread cream cheese on top of the cinnamon. If you get it liquidy like this, you need to spread your cream cheese first. And I didn't do that. So, because if I tried to spread cream cheese on this, it would just make a mess. You could make sure cream cheese in with this as well. What hurt mapping? This is crescent roll dough. It feels very crescent rolls. These are not my homemade cinnamon rolls. These are short cut cinnamon rolls. And let me tell you, I like them better. And the reason we like them better is you could put them in a container and just get them out and eat them at room temperature. And they're still nice and soft. And homemade cinnamon rolls aren't like that. You got to heat them up, get them warm for them to be really good. And these are always good to me. And I just like them and they're easy to make, y'all. They're super easy to make. So why not just make some? So if you want to roll them the other direction, of course, they'd be a little bitty mini cinnamon rolls. And if you make the mini cinnamon rolls, you could put them in a small muffin pan. But I don't even think I have one in the house, do I? So I can't show them. I think all I've got under here, y'all, is a big muffin pan. But I can look and make sure. And you can use pizza dough. I have this size. I don't know if it'll work, but we can try it. They'll stick in there. Um, I could spray it really good. Let's just do it for an experiment, y'all. I want to, since we already rolled up the other ones, or I'm going to have to stand this way to roll this direction, just to be safe. All my baking stuff, when we set up this kitchen, is right up under. And you can stretch them out and make them skinnier, too. Look at there. And that way they'll do better in that little bitty pan. All right, here we go. You give me some spray. Now you need to use baking spray that has the flour in it, if you got it. Do a really good job. I don't know how many it's going to make, so we'll stop there for now. Put one in the middle, and we'll make them about as tall. Now this is where I might need to use a string. Do you have to use the dent? Do you have to use? All right. They say dental floss, everybody. I don't have any dental floss that ain't got, we call it. Yeah, that's sticks right there. No, but we use the dental sticks. So, since this was wet, it might be a little messier. I'm doing pretty good. It's because mom is doing pretty good. You could just wipe your knife off as you go. Now look, y'all. Super Bowl Sunday's coming up. And these would be a hit, hit, hit. And you know what? They're both size. Yeah, and they're easy. They're going to be a hit with me in Korea, isn't they, baby? They'll be a hit with me. Winner or winner, cinnamon roll brunch. Cinnamon roll Super Bowl, that even rhymes. It does then. Yeah, maybe I'll rename this to cinnamon roll Super Bowl. Now these are your Super Bowl Cinnamon Rolls. You don't want to make them big fat ones for anybody but you. Okay, I think it's going to fill this pan up. Show enough. Y'all, look at the blur, look at the blur. Just think what you can put your mind to even when you hadn't planned it. Y'all are so nice to give me this great idea. I'm sure somebody else has done it on the internet, but this first time I've done it, you gotta spray that. Oh yeah, I do. Doggy. And remember, like I said, if you want the cream cheese in there, you can always add it with the cinnamon stuff and just spread it all at the same time. You can make a cream cheese vanilla icing if you'd rather do that. I gotta get four out of this. I don't know if I'm going to. I think I will. It just won't be real pretty because I got this too. Just make a cinnamon biscuit. This one don't hardly have any cinnamon in it. It'll go on my end. So there's your end cinnamon roll. But look at there. Looks good. We're going to slide them in. Oh, I gotta scoop these over. They shouldn't have a whole lot longer, shouldn't they? They're getting there. No, these don't rise up. These are like kind of flattening out. Well, they're crescent rolls. Yeah, those are crescent rolls. They're delicious. Absolutely delicious. No kidding. We just made these the other day for Facebook Live. And we're making them again for y'all because they were so good. We've been working hard. It's just at my daughter's house. She has a screen in porch. And the dogs have tore some holes in the screen. And a dog that they babysat, not our dogs. And so me and Chris are installing just a new screen. And we worked yesterday, and he does most of the labor. But if he needs somebody to hold something, I'm there. So we're finishing it up today. We got a good bit done yesterday. I'm going to go on Facebook Live and show y'all the porch. It's kind of a mess. If you want to see it, you can go to Facebook today. And I may wait and do the live once we get done with it. We didn't use all new materials. We reused all the slats and stuff. So it's not beautiful or anything. But for me and Chris to have done it, instead of having to hire somebody, is a pretty doggone good job. All right. I see. I'm going to use some half and half because I happened to have it. You can use canned milk or milk. All right. You're going to use a couple of tablespoons of butter, a little bit of vanilla. I think those have been in there maybe 10 minutes according to my clock on here. Well, they're big. I made them bigger than I did on Facebook. I rolled them the opposite direction, which is going to take them a little longer. Well, the poop. You're going to use about a cup and a half of powdered sugar. And I'm just going to mix this up with a spoon of spatula. And I spilled some of my powdered sugar. So let's get it back in here. Just wipe down or I'll explain. And we're going to see if I can just mix this up. I'm just going to add a little milk to it at a time because you got that butter in there too. Now, if you want to use cream cheese in your ice, and I would suggest you use a mixer to mix it up. And it probably won't take much milk at all if you use the cream cheese because it is at a soft consistency, just like butter. But now once butter gets to room temperature, you know, it's pretty hard, not hard, but thicker. And you want it to be a thicker icing because you're making cinnamon roll icing. You don't want it to be real thin. You're not glazing them like you do like a pancake. You want it to be a little thicker like that so that when you put some icing on them, you get some icing. And that's it. So there is to it. Now I'll have to mix up some more icing for the little ones. You want me to press or can I just serve the little ones like they are? Oh, we don't. I like them without icing. Let me see if I think they're done. Yeah. Okay, now these are out. But remember, I had my oven on convection. And look at the difference in the end rolls. The reason they rose up high is because they had more dough on them because the ends were poking out, remember? And so they're really pretty, aren't they? But there they are, y'all, swimming in butter. Delish, delish, delish, delish. Now we're going to ice one, taste it, and y'all got a good little recipe for some mini cinnamon rolls and some big fat ones for you. Make you the big fat ones. Get you two rolls just like me and Chris did. Make some big fat ones for you for breakfast on Super Bowl Sunday and then make the little bitty ones for your guests. And those little ones will kind of rise up because you're in those... They may. We're going to see. We'll take them out and look at them. Usually when you take even canned cinnamon rolls, y'all, and you put them in a regular muffin tin, they rise up like this. Make some really pretty. These are really hot. Super hot. I could just put a blob on each one. Yeah, that'll help. And let it get warm and then I could spread it. I think I'll say that one for a picture. You can see the cream cheese rain on it, can't you? Yeah. All right. So wasn't that easy, quick and easy? Looks like we got plenty of icing that even asked the little ones to me. Get a lot more icing when you make your own icing and sit out the little packs that come with the little refrigerator cinnamon rolls. And some of you don't even eat icing on them. I don't really like icing as much as I like them without icing. When I put sugar in the cinnamon and cream cheese, I like just the little bites that's in there. I really do. See, they're rising up. Y'all can look at these right quick. See how they're doing? I do better to rotate them in my oven because my oven gets hotter in the back than it does in the front. So I'm going to rotate them on that side. All right, let's try one, y'all. Ready? I know you're ready. I mean, Chris, we're going to get to work today. They might be flat, but I'm telling you, they're delicious. I'll eat this one since it's not as flat. Ooh, they're hot. And cinnamon, I don't want to play cool all fast. And they got lots of cinnamon in them, y'all. Let's open it up. I don't want to get burnt. They're good every time, I think. These are better than the ones I made on Facebook because I used my recipe. The ones I made on Facebook, I just spread butter on it, spread cream cheese on it, sprinkled sugar on it, sprinkled cinnamon on it, roll them up. This one is even better because it has more cinnamon. It's just delicious. Uzi, a perfect recipe for you and your company. Look at those in the oven, y'all. Look at them. I'll let y'all see these before we leave. Ma'am, them look good. We will see you next time on Collard Valley Cooks. If you want to know what temperature, 350 with convection fan running. If you don't have the convection fan on, they come at 375. Bye, love ya.