Noni’s Sweet Rolls
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Sometimes it is hard to remember a time before Pinterest, but Pinterest has actually only been around for about 13 years! It got really big right after my wedding (thanks a lot ha ha!) The timing was great for me as a newlywed decorating my home and getting into the groove of cooking regularly! I still love scouring Pinterest for inspiration!
What did people do before Pinterest, especially when it came to sharing recipes? They wrote out recipes by hand and shared them, bought physical cookbooks and attended cookie swaps! I actually love having handwritten recipe cards from my mom, best friend, Grandmommy and other friends! Seeing their handwriting and knowing they took time to write out a favorite recipe always make me smile!
My mom, who my kids affectionately call “Noni”, came up with this cinnamon roll recipe in the late 90s using Pillsbury crescent roll dough. I know that Pillsbury makes cinnamon rolls that you can pop out of the tube and have the icing pre-made, but these are just tastier! I also know that you can purchase Pillsbury crescent roll dough sheets, which you are more than welcome to do for this recipe! Just for the sake of tradition, I still buy the traditional crescent rolls and then just pinch the dough together where it is perforated for the crescent roll triangles. Do whatever is easiest for you!
My mom always called these “sweet rolls” instead of cinnamon rolls, so we do too! She is happy that I am sharing the recipe with you! It is great for a lazy Saturday morning or for a special occasion! We have even enjoyed them on several Christmas mornings. They are the best when they are still warm from the oven. They melt in your mouth and are so tasty!
What You Will Need:
Large Cutting Board (this is my main cutting board- it is a great size, easy to clean and has grooves to catch juice)
Large Serrated Knife
Cookie Sheet
Small Mixing Bowl or 2 cup large Liquid Measuring Cup
Whisk
Recipe:
A few notes:
There are no measurements for butter, sugar and cinnamon. Simply make sure the surfaces are covered. You can adjust the amounts to taste, but remember that a little goes a long way!
When you roll up the dough after putting the butter, sugar and cinnamon on top, start from the side that is already curled slightly. Roll tightly so there is minimal space between the layers.
To make the icing, slowly add the milk to the powdered sugar until it is your desired thickness. Less milk is a thicker icing and more milk is a thinner icing. I like to make the icing in a 2 cup liquid measuring cup so I can pour it over the sweet rolls.
Lastly, the rolls may not look perfect , but it doesn’t matter! Eat them while they are still warm and enjoy!