Bloomin' Cinnamon Rolls

A fun way to make your cinnamon rolls look a little cuter for a special occasion!

I modified this Bloomin' Cinnamon Rolls recipe to fit refrigerated cinnamon rolls. For the life of me, I couldn't find frozen ones (which incidentally were a staple in my household as a child). None of this is necessary by any means, but it is fun and turns out really adorable and would be great when you're going for that kind of aesthetic, like for a breakfast in bed for your partner or a flower themed sleepover for one of your kids, etc. You do get added butter, sugar, cinnamon, and a little bit of caramel on top, so that's definitely a win.

(Print)
What you need:

• 5 refrigerated cinnamon rolls with icing
• 5 Tbsp. unsalted butter, divided
• 5 Tbsp. brown sugar, divided
• 2 1/2 Tbsp. granulated sugar
• 1 1/4 tsp. cinnamon
• 5 tsp. caramel ice cream topping

Directions:

1. Melt 1 Tbsp. of butter in 5 ramekins. Then add 1 Tbsp. brown sugar in each. Mix.
2. Place one cinnamon roll in each ramekin. Reserve icing. Place each ramekin on a baking sheet.
3. With kitchen shears/scissors, cut the cinnamon roll but leave the center alone.
4. Mix granulated sugar and cinnamon together and sprinkle 1 tsp. on top of each cinnamon roll.
5. Bake cinnamon roll in preheated 350 degree oven for 15 to 20 minutes or until cinnamon rolls are golden brown.
6. Drizzle the top of each cinnamon roll with 1 tsp. caramel ice cream topping and reserved icing.

Recipe adapted from The Gunny Sack

Cinnamon rolls are so great and I think it's pretty safe to say the middle is the best, so these Middle of the Cinnamon Roll Muffins are basically the best thing ever. I also have to say that this Crockpot Cinnamon Roll Casserole from Spicy Southern Kitchen looks like it is all middles and I love that.

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