Inside: Day 2 features Tortilla Cinnamon Rolls Revisited. The original post consistently ranks in the top spot for my most popular posts year round. Try ’em and you’ll know why!
The easiest cinnamon rolls you’ll ever make. Picture courtesy of Emily Moore.
Tortilla Cinnamon Rolls Revisited
This is one of those Christmas posts I’m repeating, and for good reason. My Tortilla Cinnamon Rolls has been my most successful recipe, prepared year round. I say “prepared,” but it’s so easy it might end up on your regular rotation of quick and tasty snacks. Here’s the original post, with the gorgeous pictures my daughter Emily took.
—————
Okay, here is my disclaimer. These don’t taste “exactly like cinnamon rolls.” But they taste a lot like them. What’s missing is the soft yeasty bread quality of the real McCoy. But the buttery-cinnamon-nut flavor is all there.
If you’ve ever made cinnamon rolls, you know how much work it takes. And if you’re on a special diet, such as low carb, they’re off limits. The beauty of these is that you can use low carb tortillas, which I do, and they taste great!
I can honestly say that when I eat these, I don’t feel deprived!
What else I love about this recipe is the time factor–five minutes to prepare, five minutes to bake. In fact, it will take more time to preheat your oven than the prep and baking time combined.
Have I convinced you yet? I’m envisioning a lot of head nodding going on right this minute.
So let’s get to that recipe!
- 1 10-inch tortilla (I use Mission Carb Balance Whole Wheat Tortillas)
- 1 tablespoon of butter, slightly melted
- 1½ tablespoons of cinnamon sugar (recipe below or use your favorite blend)
- 2 tablespoons of chopped pecans (or walnuts)
- Preheat oven to 400 degrees.
- Make a small batch of cinnamon sugar: ¼ cup of sugar or sweetener to 1½ teaspoons of cinnamon and mix well, saving the excess for other recipes. Set aside.
- Spread butter over the entire tortilla.
- Sprinkle the cinnamon sugar evenly over the tortilla, covering the whole tortilla.
- Next sprinkle chopped pecans over the tortilla.
- Roll up the tortilla.
- Slice into 6 or 7 pieces, approximately an inch long.
- Place on a baking sheet lined with aluminum foil and bake 5 minutes.
- Enjoy!
Notes: These are best eaten warm from the oven. For leftover rolls, I suggest a very brief pop in the microwave–maybe ten to twenty seconds. You might also experiment drizzling icing over the rolls, though I have never tried this.
Try these now or in the new year. They really are so simple to make and so good!
Related posts:
The 12 Posts of Christmas, Day 6: Peppermint Mocha Pie (2020)
The 12 Posts of Christmas, Day 9: Nutballs (2019)
The 12 Posts of Christmas, Day 8: Maple Walnut Fudge (2018)
This year’s 12 Posts of Christmas:
The 12 Posts of Christmas, Day 1: Our Hillbilly Christmas Wreath 2022