Tuesday, May 9
Do you love cinnamon rolls, but hate all the work preparing them? Well, these Cinnamon Butterflake Rolls are made for you :) They are a cinch to throw together and taste incredible.
Warm, cinnamon sugar rolls, that pull apart into soft flakey layers and are smothered in a sweet vanilla glaze, doesn't get much better than that. Totally mouthwatering. I make shortcut butterflake rolls all the time and this cinnamon version is right up there with my favorite orange version and garlic parmesan version.
Let me show you how easy these are to make . . .
First, get all of your ingredients ready. You will need thawed Rhodes Rolls, brown sugar, cinnamon, melted butter, powdered sugar, vanilla and milk (not pictured).
Combine two thawed rolls and form into a ball. Or, you could always use Rhodes Texas-Size Rolls and you will only need one roll each. Take your clean kitchen scissors and cut four or five slits in each roll, cutting almost all the way to the bottom.
Then, combine melted butter, brown sugar and cinnamon. It will form a thick paste. Using your hands, rub the cinnamon paste over each roll, making sure to get into every single slit. I have tried using a brush for this, but it really is easiest and fastest if you use your hands. Place cinnamon sugar coated rolls into a greased muffin tin.
Cover lightly with plastic wrap that has been sprayed with cooking spray and allow rolls to rise until doubled. Remove plastic wrap, bake and then brush with vanilla icing. That's it.
Cinnamon Butterflake Rolls
From: Jenn@eatcakefordinner
24 Rhodes Frozen Dinner Rolls
2 Tbl. unsalted butter, melted
6 Tbl. light brown sugar, packed
1 1/2 tsp. cinnamon
Vanilla Icing
1 1/2 c. powdered sugar
1-2 Tbl. milk
2 tsp. vanilla extract
Place frozen rolls in a 9x13-inch baking dish, cover with plastic wrap and allow to thaw in the refrigerator overnight. In the morning, combine two dinner rolls and roll into a ball. Using clean kitchen scissors, cut four or five deep slits almost to the bottom of the roll Place in a greased muffin tin. Repeat with remaining rolls.
Combine melted butter, brown sugar and cinnamon. Using your hands rub the cinnamon/sugar paste all over the rolls, making sure to get inside every slit. Spray plastic wrap with cooking spray and loosely cover rolls. Allow to rise in a warm place until doubled.
When rolls have risen, remove plastic wrap and bake in a preheated 350 degree oven for 15-16 minutes. Carefully remove rolls from muffin tin as soon as they are finished baking. Brush vanilla icing over the warm rolls. Serve.
For the Vanilla Icing: Combine powdered sugar, one Tablespoon of milk and the vanilla extract and stir together until smooth and creamy. If it's too thick, add a little more milk.
This post is sponsored by Rhodes Bread. I have always been a fan of Rhodes Rolls and all opinions expressed herein are my own. Thanks for allowing me to work with the brands that I love.
