Most of the time we eat consciously. I don’t mean there are times when we eat that we are unconscious. I mean we eat, most of the time, fully aware of the nutritional value of our food. Then there are other times when nutrition can take a hike, jump in the lake, buzz off, get out of town. This is one of those times.
We have friends who introduced us to deep fried cinnamon roll bites. Oh my gosh!! Evolutionary self-preservation has just taken a giant leap onto a higher plain. (Relax! Don’t get bent out of shape I’m just kidding). These are amazing!
I wrote a blog some time ago about the big mistake McDonald’s made by getting rid of their huge, luscious, soft, delicious, indescribable, no-price-is-too-high cinnamon rolls literally dripping with thick, amazing, beautiful icing. I have finally found the perfect replacement. Take that, McDonald’s! I don’t need your cinnamon rolls. (It’s only been almost twenty years since I had one.)
I first made these in a frying pan, but it’s very difficult to control the temperature of the oil, so I knew it was time to make in investment in lusciousness. I bought a small deep-fryer. It holds about six cups of oil and it works perfectly! Beautiful small cinnamon bites every time.
Ok, here’s how to make them. I buy three cans of Pillsbury cinnamon rolls. Why not just pop those babies into the oven and use the icing that comes in the package, you ask? How can you ask such a thing. We’re talking about lusciousness here. Get real. Take the cinnamon rolls out of the package, put them on a cutting board or a plate and cut them into pieces. I cut across the middle, then turn and slice them twice again so each roll makes six pieces.
The fryer heats the oil pretty quickly, so I don’t turn it on until I have everything else ready. Cut up enough of the cinnamon rolls to get started and set them aside.
Put 3/4 cup of soft butter, or margarine, or butter-like spread in a bowl. Add 2 cups of powdered sugar. Carefully stir until the sugar is completely mixed with the butter. Now add vanilla, a little at a time until the icing is the consistency you want. Not too runny, not too thick. You can adjust the amounts depending on how much icing you want to make.
A great variation of the icing is to use maple syrup instead of vanilla. The icing is more sticky and stringy, but it’s delicious. Another option is to use flavoring like almond or brandy extract. Yum!!
While you’re making the icing you can turn your fryer on so it’s ready to go when the icing is finished.
Put the pieces of cinnamon roll in the hot oil carefully! It works best to add only as many as you can easily turn with a fork so they are fried on all sides. Don’t let them get too brown, 4-5 minutes at most will do it.
Dump the bites into a bowl lined with paper towel and watch them disappear!
We let everyone put some icing in a small sauce bowl, take a load of hot bites, and dig in. Purely luscious!!
When everyone has had their fill, now you can go back to worrying about nutrition and calories. These are in a strictly “forget the calories and nutrition” zone. But well worth it!