Thursday, April 1, 2010

Easy Cheater Cinnamon Rolls

Cinnamon rolls semi-homemade and made easy using frozen Rhodes bread dough.
Cinnamon rolls semi-homemade and made easy using frozen Rhodes bread dough.

Easy Cheater Cinnamon Rolls

I am of the opinion that it is difficult to make a bad cinnamon roll, no matter what recipe you use.

Honestly, a good cinnamon roll needs basically three things. Generous amounts of butter, plenty of cinnamon sugar and a boatload of icing. Maybe not for the faint of heart - but we don't eat them everyday now do we? The dough itself is really almost secondary to those things, so I say why not get a little help there?

Rhodes frozen dough is wonderful just for that. Though they do take some planning and time for thawing and rising, they are still a time saver from starting with scratch dough, so I try to have some kind on hand in the freezer.

I had recently been working through the freezer trying to use up things and I happened to have a partial bag of Rhodes white dinner rolls that were leftover from making Butterscotch Pull Apart Bread recently. I figured eventually I would just have them as rolls with supper one day, but then I thought, I've made cheater cinnamon rolls before with the Rhodes loaf bread ... why couldn't I do it with the dinner rolls?

I put them into the refrigerator to thaw and the next day, transformed them into these cinnamon rolls by rolling them out together.

This recipe makes one pan of one dozen rolls. Sprinkle a bit of flour onto the counter, and gently knead the thawed dough together to form one ball. Flatten and using a rolling pin, roll into a long rectangle, moving the dough around to make sure that it doesn't stick. 

Pour the melted butter over the surface of the dough and using your hand, smear it all over the dough, almost to the edges.

Sprinkle the dough generously with cinnamon sugar and roll up into a long roll as tightly as possible. 

Cut that into half and then cut each half evenly into 6 slices, for a total of 12 rolls.

Place the rolls in a well buttered cake pan, cover very loosely with a square of plastic wrap that has been sprayed with non-stick cooking spray.

Put in a draft free, warm spot to rise.

Bake in a preheated 350-degree F oven for about 25 minutes or until lightly browned. Maybe not quite this dark - as usual, I got distracted with other things and nearly forgot about them!

Now y'all know why I don't do much baking - I am always doing too many things, all at once!  Hey, at least I didn't full out burn them, right?

Mix up the icing and pour all over the top of the hot rolls and let it soak in a bit before pulling one out. My favorite ones as the ones with all the soft sides, right in the middle section.


See that part in the center? Yep, I'm a center roll girl - my absolute favorite part. If I could figure out how to make a pan of just those centers, I'd be a millionaire I swear.

The beauty of this is if, like me, you only had say 8 or 10 Rhodes rolls leftover in the freezer, you can still fill the pan with a dozen rolls, but if you are buying rolls specifically to make these, use about 12 of the Rhodes frozen dinner rolls, or, of course, one loaf of the frozen bread dough. 

Rhodes rolls take anywhere from 1 to 2 hours to thaw at room temperature; bread about 2 to 3 hours. You can also thaw dough in the refrigerator. Rolls will need about 8 to 12 hours; bread 10 to 12 hours. Thawing time is not included in the prep time for the recipe.

For more of my sweet rolls and breads, check out my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

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Posted by on April 1, 2010
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