Some would say that the best part of the Holiday season is sharing delicious morsels of your favorite recipes with your friends and family. This particular recipe is one that I’ve been making since I was little, it’s always been a tradition in our house, particularly during Thanksgiving, Yule, and Christmas.
Land o’ Nod rolls are aptly named for their ability to rouse even the most sound of sleepers from their slumber with its enticing aroma . . .
Several years ago when we built our garage, I made a triple batch of these and brought them out to the fellows pouring the concrete slab. I didn’t think much about it until just a couple weeks ago I ran into one of those same fellows at the local hardware store and he started shaking his finger at me excitedly declaring, “you’re the one that made them cinnamon rolls, from scratch for us, I remember you! They were GOOD!”
I don’t know what part amused me more, that he couldn’t remember my name but he remembered my cooking, or that it’s been almost 10 years and he still remembers those cinnamon rolls!
How to Make Land o’ Nod Cinnamon Rolls
This recipe is so simple to make, but tastes like they took hours! If you’d like you can also make a glaze to drizzle over the top *(we never do, it’s just not needed).
Combine the homemade quickie mix and milk, mixing gently with a fork until it forms a ball. Do not over handle as it will cause the pastry to become tough.
Flour the countertop lightly and roll out the dough (about the thickness of pie crust).
Using the backside of a spoon, spread the melted butter liberally over the rolled out dough, careful not to let it overrun the edges.
Very generously sprinkle the melted butter with cinnamon/sugar mixture. How much you use is entirely dependent on your family. We use about 1 and 1/4 cups or so. I don’t measure it, I just sprinkle it until the butter is well covered.
Roll the sugared dough into a log.
Once you get to the end, it helps to bring the other side to the top of the log to prevent any filling from spilling out, like this:
Then begin cutting the cinnamon rolls in 1″ thick sizes.
Usually, I cut all of the rolls before transferring them to the pan, it makes it easier to keep the filling inside the roll, rather than leaking out!
Place the slices about an inch and a half apart on a greased cookie sheet. (at this point you can place the cookie tray in the freezer and freeze them until they’re semi-solid, then transfer them to a vacuum seal bag to bake later on!).
Bake at 425F for 10-13 minutes or until golden brown. Serve with coffee or hot cocoa and enjoy!
Land o’ Nod Cinnamon Rolls
4 2/3 c. Homemade Quickie Mix or Bisquick Mix
1 1/2 c. Milk
1 stick butter, melted
Cinnamon Sugar (to taste)
- Combine quickie mix and milk, mixing gently with a fork until it forms a ball. Do not over handle as it will cause the pastry to become tough.
- Flour the countertop lightly and roll out the dough (about the thickness of pie crust).
- Spread the melted butter liberally over the rolled out dough, careful not to let it overrun the edges.
- Sprinkle the melted butter with cinnamon/sugar mixture.
- Roll the dough into a log, lengthwise. Cut into 1″ thick slices. Place the slices about an inch and a half apart on a greased cookie sheet.
- Bake at 425F for 10-13 minutes or until golden brown. Serve with coffee or hot cocoa and enjoy!