Cinnamon Buns

The cinnamon roll is no longer coils of dough with yummy filling; my simplified take on the cinnamon roll results in a treat that is a bit lighter in texture with balanced spice-filled flavors to match. I might actually like this version a bit more than the traditional cinnamon roll which I find to be a bit too sweet sometimes.

Cinnamon Buns

Serves 12

Roll Ingredients
12 frozen dinner roll bread
4 tbsp unsalted butter, melted
1/8 tsp ground cloves
1/8 tsp ground nutmeg
2 tsp cinnamon
2 tbsp light brown sugar

Glaze Ingredients
6 tbsp powdered sugar
1/4 tsp vanilla extract
1 tbsp milk

Directions
Spray a muffin tin with non-stick spray. Place a frozen dinner roll in each of the muffin tin sections and let rise according to the directions on the package, approximately 3-5 hours depending on the temperature of your home. Once the rolls are done rising, take pair of scissors and cut an 'X' across the top of each roll and let rise for another 30 minutes. The 'X' helps to hold in the spices.

While the dough is in its last phase of rising, preheat the oven to 350 degrees F. In a small bowl, combine the butter, cloves, nutmeg, cinnamon and brown sugar. Top each of the rolls with the butter-spice mixture. Bake the rolls for 15 minutes or until golden brown. Warning: The baking process is a bit messy due to the bubbling of the butter-spice mixture, but it shouldn't overflow at all. If you are worried, place a baking sheet on the metal oven rack below the muffins while they are baking.

Remove the muffin tin from the oven and place on a cookie rack while you make the glaze.

To make the glaze, combine the powdered sugar, vanilla extract and milk; stir until the sugar has dissolved. The texture will be thick, but still runny.

Using a fork, remove each of the warm rolls from the muffin tin and place on a cooling rack with wax paper underneath the rack. Drizzle the glaze over the top of each of the rolls and allow a couple of minutes for the glaze to cool before serving.