June 10, 2016
Desserts, 5 Ingredients Or Less, Budget-Friendly,
Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Quick Meals, Oven Bake, Vegetarian, Refrigerated Dough, Flour more
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"A ONE INGREDIENT RECIPE! These easy little cups can be filled with whatever you like, so let your imagination run wild! Some ideas: custard, pudding, ice-cream, chocolate mousse, no-bake cheesecake, pie filling..."
Preheat oven to 375°.
Break open the container and separate the cinnamon rolls. Place a cinnamon roll on a piece of wax paper; add another piece of wax paper on top and roll into a 4-inch circle.
Fit the circle into one of the wells of the tin; press up the sides. Repeat with the remaining cinnamon rolls.
Bake 8 minutes; take out of the oven, press the cinnamon roll down again (I used my wooden pestle/muddler).
Bake an additional 6 minutes or until golden brown.
Take out of the oven and cool completely in the cupcake tin.
Store at room temperature in an airtight container.
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