Pillsbury rolls and a sharp cheddar turn a breakfast item into a savory dinner for two in under thirty minutes. The cheese melts into the cinnamon-sugar filling while the rolls bake through, yielding something between pull-apart bread and a cheese Danish.

Serves 2. 25 minutes, 5 at the stove.

About 210 calories a serving, 8 g protein, 7 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Unroll the one can of cinnamon rolls and separate them. Arrange the four rolls in a small baking dish and scatter 1/2 cup shredded sharp cheddar over and around them, pressing some into the cinnamon-sugar swirls.
2. Melt 1 tablespoon butter and brush it over the tops of the rolls. Sprinkle a pinch of salt over all.
3. Bake until the rolls are deep golden at the edges and the cheese is molten, about 18 to 20 minutes. The filling will bubble slightly around the edges when done.19 min
4. Drizzle the icing packet over the rolls while they are still warm. Divide between two plates and serve at once.

Note Swap aged Gruyère for a nutty version. Leftovers keep, covered, for one day and reheat gently in a 300°F oven. Serve with a simple green salad or roasted broccoli to balance the richness.