I have a confession to make: I have been searching for the perfect one-serving cinnamon roll for a while now, and my standards are high. I almost gave up because I was so sick of coming across the same old mug cinnamon cake, or “easy” cinnamon rolls that actually take foreeevvvveeeerrrrr to make. Come one, can’t a girl get a decent roll, sans all the chemicals and extra servings to temp me?!
Yes, yes she can. While driving to my boyfriend’s work this afternoon to drop something off I had an epiphany. Why not turn store-bought cinnamon rolls into single servings? I mean, I haven’t had the best of luck making single-serve anything in the past, but I haven’t always failed.
So I did what any sane woman would do: I drug my sick-as-a-dog butt to Publix and bought a tube of my favorite Annie’s Organic cinnamon rolls. It took energy I don’t really have, but hey it was worth it in the end!
For this “recipe” I used my toaster-oven. I haven’t had the best results with it for longer cooking times because it is more like a broiler, so if you have the same problem, just stick with me here.
- Turn your toaster oven on to 350F (or whatever temp the rolls you chose says to use). My toaster oven doesn’t require preheating, but if yours does, now is the time to do so!
- Take a piece of tin foil and fold it down to fit into your toaster oven. Spray with oil (otherwise it’ll stick like nobody’s business!)
- Open can of rolls and place ONE roll on your foil. Place another small piece of foil (just big enough to cover to roll & prevent burning) on top of the roll and place into the toaster oven.
- Cook for time specified on the can – for the Annie’s brand cinnamon rolls, 18 minutes is what you need.
- Remove from toaster, pour on some icing & ENJOY!
It’s literally that simple! These cook all the way through and taste the way a cinnamon roll should taste!!! I couldn’t contain my excitement and figured if I put it off I’d never get around to sharing this will y’all.
So what do you do with the leftover cinnamon rolls in the can? Well it’s simple really: just freeze them until you’re ready to use! Or if you plan to cook them in the next few days, I’m sure they’d be fine in the fridge.
If you plan to freeze them, but cover a baking sheet with wax/parchment paper, spread the rolls out, and freeze until firm. Then place them all into a freezer-safe bag (along with the icing) and you’re all set! When you want another one, just take it out and cook! Of course you’ll probably want to defrost on the counter for a bit first, but I’m a risk-taker and would just pop it in frozen. Just be sure it cooks all the way 😉