Hi there, fellow food lovers! Today, I am incredibly excited to share with you one of my absolute favorite treats – Belly Buttons. These delicious, bite-sized delights have a special place in my heart, not just because they are scrumptiously good, but also because they are incredibly easy to make and come with a dash of nostalgia. They are essentially mini cinnamon rolls, but with an exciting twist that sets them apart. The name ‘Belly Buttons’ might sound funny, but trust me, once you’ve tasted these, you’ll understand why they’re so endearingly named. Now, let’s talk about the history of Belly Buttons. They trace their origins back to the traditional cinnamon roll, which has roots in Sweden and is known as ‘kanelbulle’. However, Belly Buttons are a more playful and bite-sized version of the traditional cinnamon roll, making them perfect for parties or as a quick treat. As for the name, it is believed that it comes from the unique shape of these treats, which resembles a belly button. Belly Buttons are incredibly versatile. They can be served as a sweet breakfast, a quick snack, or a delightful dessert after a hearty meal. What I love about this recipe is the perfect blend of sweetness from the brown sugar and the warmth of the cinnamon. Plus, the buttery crust adds an extra layer of indulgence that is simply irresistible. So, why do I love Belly Buttons? Well, first of all, who can resist the comforting smell of cinnamon and sugar wafting through the kitchen? Secondly, they are incredibly fun and easy to make. And finally, there’s nothing like biting into a warm Belly Button fresh from the oven—the soft, buttery crust giving way to a sweet, cinnamon-infused center—it’s pure bliss!
Ingredients
- 1 box crust mix
- flour
- butter or margarine, softened
- brown sugar
- cinnamon
Baking Instructions
- Preheat oven to 400°.
- Follow directions for pie crust mix. Roll out pie crust on a flat, floured surface.
- Butter crust with butter or margarine.
- Sprinkle on brown sugar until it covers pie crust, then sprinkle cinnamon over brown sugar.
- Roll crust like a long, thin cinnamon roll.
- Cut sections 1-inch thick.
- Place sections on a buttered 13 x 9-inch casserole dish in an upright position so that the swirls are showing on both sides.
- Bake 15 minutes.
- Let cool 3 minutes and enjoy.
Calorie: 200
Total cooking time: 30 minutes
Difficulty level: Easy
Welcome to my Cinnamon-Swirled Chaos
Well, hello there, fellow food enthusiasts! You know, cooking can be a lot like a rom-com movie, full of laughter, tears, and at the end, hopefully, something delicious to remember. That’s exactly how my latest culinary escapade – a delightful dessert aptly named Belly Buttons – turned out. Let’s dive right in, shall we?
The Ingredients: A Love Story
The first thing that caught my eye was the box of crust mix. It sat there, unassuming, promising a world of crunchy, crumbly goodness. You’ll also need some flour, butter, or margarine (softened, please, we’re not savages), brown sugar, and cinnamon.
Pie Crust Drama Unfolds
Preheat your oven to 400°, my dear friends. While it’s getting all hot and bothered, start following the directions for the pie crust mix. Now, rolling out the pie crust on a flat, floured surface is much like trying to convince a toddler to wear a hat. There’s a lot of coaxing involved, some gentle persuasion, and maybe even a little bribery.
Butter and Brown Sugar: A Sweet Affair
Once your crust is rolled out, it’s time for some buttery goodness. Now, if you’re using margarine, I won’t judge. Just remember, butter is like that one friend who always makes things better, even when they’re already good. Slather it on the crust, let it soak in, and watch as your pie crust goes from plain to fabulous.
Now comes the brown sugar. Sprinkle it on until it covers the pie crust, like a sweet, crunchy blanket. Then comes the cinnamon, the spicy diva of the spice world. Sprinkle it over the brown sugar like you’re spreading pixie dust.
The Cinnamon Roll Stage (Not as Innocent as it Sounds)
Once you’ve got your butter, brown sugar, and cinnamon all cozy, roll the crust like a long, thin cinnamon roll. This might remind you of those play-dough sessions from kindergarten, but trust me, this is way more delicious and less likely to get you strange looks.
Cut sections 1-inch thick, and don’t worry if they’re not perfect. Perfection is overrated, and these are going to be belly buttons, not Monets.
Prepare for the Oven!
Here’s where things get really heated (pun intended). Place your sections on a buttered 13 x 9-inch casserole dish in an upright position, like little cinnamon-sugar soldiers ready for battle. The swirls should be showing on both sides, proudly displaying their sweetness.
In the Belly of the Beast
Into the oven, they go, for a 15-minute date with destiny. When they emerge, golden and fragrant, let them cool for 3 minutes. I know, waiting is the hardest part, but remember, patience is a virtue. Or so they say.
The Sweet, Sweet Ending
And voila! You now have a batch of delicious Belly Buttons. They’re sweet, they’re doughy, and they’re a treat to your taste buds. So, grab one (or two, or three), sit back, and relish the fruits of your labor. Or in this case, the Belly Buttons of your labor.
And that, my friends, is the tale of my latest culinary excursion. It was messy, it was fun, and it was delicious. Until next time, keep experimenting, keep cooking, and most importantly, keep eating!
