Instead of waking up and baking cinnamon rolls from scratch, which can be a lengthy endeavor, try this “naan traditional” deconstructed version with Stonefire Authentic Flatbreads, cinnamon, sugar, butter and homemade icing.
Living in the city, I don’t consider fast food to be much of a temptation. Sure, I’ll fall prey to the occasional temptation of ordering pizza here and there, but I can’t remember the last time I’ve hit a fast food chain. When you live in a place where most of your shopping happens at a mall, rife with fast food joints, it’s not so easy to resist the siren song of the aroma that wafts from a cinnamon roll stand.
Luckily, there’s another option and it starts with Stonefire Authentic Flatbreads.
These deconstructed cinnamon roll flatbreads are the perfect breakfast in bed treat, especially with Valentine’s Day on the horizon. When you want to surprise someone with breakfast before they wake up, it needs to be quick and it needs to be stealth, or your mission will be intercepted by someone who smells bacon cooking and wants to know when their coffee is ready.
That is to say if you’re planning on baking cinnamon rolls, you’d better hope your partner sleeps like the dead, or else you’ll never be able to pull it off before noon.
And personally, I know I get hungry before noon.
A cinnamon roll flatbread on the other hand?
Make this in about twenty minutes on a weekend morning for breakfast in bed….even if you’re making it for yourself and getting back in bed to eat it.
- 2 pieces Stonefire Authentic Naan
- ¾ cup (packed) golden brown sugar + 2 tablespoons
- 2 tablespoons ground cinnamon
- ¼ cup (1/2 stick) unsalted butter, melted
- ¼ cup finely chopped walnuts
- 1 cup powdered sugar
- 1 tablespoon milk
- Preheat oven to 325 degrees F. Place naan on a baking sheet lined with aluminum foil or parchment paper. In a small bowl, combine ¾ cup brown sugar, cinnamon and butter and stir until ingredients are combined. Spoon mixture over flatbread and top with walnuts, followed by additional two tablespoons brown sugar.
- Bake 8-10 minutes or until sugar mixture begins to melt and naan begins to brown. Let cool slightly.
- Before serving, stir sugar and milk together, using the paddle attachment of a stand mixer or an electric hand mixer, until smooth. Spoon icing into a zip-top plastic bag. Snip 1 corner of bag, and drizzle icing over warm flatbread.