Best & Easiest Cinnamon Rolls You Will Ever Make

My mom always made the best cinnamon rolls. She would make the most amazing dough that she kneaded by hand, then let rise multiple times. They were baked in the most amazing buttery, creamy caramel sauce.  I remember how excited us kids would get when we walked in the door after school, and were hit with the most delicious aroma. My mouth is watering just thinking about it. 

Now I like to bake a lot, but sometimes the thought of the kneading and rolling and rising of the bread dough is just too time consuming. Several years ago, I stumbled upon a cinnamon roll recipe that used the  Rhode's frozen cinnamon roll dough.  OMG, that's it!  So I adapted my mom's cinnamon roll topping, and used the frozen bread dough. Y'all, these are so good! Almost as good as my mom's homemade rolls.  

This is really so simple. You start with bringing the butter, brown sugar and cream mixture to a boil. Pour it in to your prepared pan, then arrange the frozen rolls in top.  You'll notice that the recipe is for 12 rolls. I always halve the recipe and put them in a round cake pan. Works perfectly.  Cover them with plastic wrap that has been sprayed to keep the dough from sticking. Let the rolls rise for 3 to 4 hours as per the instructions on the package.

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So, I didn't get a picture when they were done rising (silly me), but I did get one when they were done baking. Nice, huh?

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While still warm, turn the rolls out onto a platter or cookie sheet. It's easiest to put the platter over the top first, then flip it all together.  Otherwise, you might end up with caramel sauce all over the table, and that's not good. You'll want every bit of that goodness.

Seriously, how good do these look? And you'll never have to tell anyone that you used frozen dough. It'll be our secret. :-)

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Best & Easiest Cinnamon Rolls You Will Ever Make
By
Reminiscent of the cinnamon rolls my mom used to make when I was a child, but so much easier.
Ingredients
  • 12 frozen unbaked cinnamon rolls (Rhodes)
  • 1/2 stick butter
  • 2 c. brown sugar
  • 1/2 c. heavy cream
  • 1/4 tsp. cinnamon
  • 1/2 tsp. real vanilla
  • 1 c. chopped pecans (optional)
Butter or spray 9x13" cake pan. Melt butter; add brown sugar and cream. When mixture comes to a boil, remove from heat and add cinnamon and vanilla. Pour mixture in prepared cake pan, and spread evenly. Place frozen cinnamon rolls in pan. Cover with greased plastic wrap, and set aside in warm place. Let dough rise according to package directions (3 to 4 hours). Preheat oven to 350 , and bake on middle rack for 20 minutes or until rolls are golden brown. Remove from oven and immediately flop rolls onto cookie sheet, scraping all of the caramel from the bottom of the pan. Eat as soon as the rolls are cool enough to bite into.
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Yield: 12 servings
Sherry Reiser