It’s been a very long time since I’ve had the opportunity to enjoy some Pillsbury cinnamon rolls. My personal favorite is the kind with orange frosting, but when it comes to goodies found hiding on the clearance rack I can’t afford to be choosey.
Recently I’ve had the pleasure of moving into my own, charming studio apartment located in the heart of a popular bed and breakfast on the Big Island of Hawaii. This means my adorable kitchen is pretty modest when it comes to amenities. I can bake, but in small scale. Of course, this isn’t any sort of complaint because it’s usually too hot in Hawaii to even consider baking on a large scale. You won’t find me cooking up any Thanksgiving feasts in my tiny kitchen, but I like to think I can manage a toaster oven. Looks great, right?!
I found out today that I may have set my aspirations a little high.
Although I was able to get my hands on some Pillsbury cinnamon rolls with Cinnabon icing, I can’t say that I’ve absolutely mastered the art of baking in a toaster oven. The middles came out a bit (okay, totally) raw, but that’s my own fault and nothing to do with the product within the pressurized can. The cinnamon rolls ended up being inedible, but I got my money’s worth out of nibbling along the edges.