Did you know that you can make Cinnamon Rolls using frozen bread dough? Normally I would make Cinnamon Rolls by making my own dough but I wanted to try this to show you an easier way to make them. These are small bite size Cinnamon Rolls and are they delicious!
Source: Adapted from All Recipes.com
Butter a 9” x 13” pan.
Roll the dough into a thin layer of flour and about 20” in length.
Use a rolling-pin and roll the dough into a
rectangle that is about 6” – 8” wide by 20” length.
Brush the melted butter all over the top of the dough.
Sprinkle the dough with the cinnamon.
Sprinkle the dough with the brown sugar.
Roll the dough into a log, rolling at the long side.
Wet the edge of the dough to seal it.
Using a serrated knife, cut the ends off evenly and
slice the roll into 20 pieces.
Place the rolls, cut side down, evenly on the prepared pan.
Cover with a towel trying to keep it from touching the rolls.
Let the rolls rise for about 1 to 1-1/2 hours in a warm place.
I rise mine in my oven by turning on my electric
oven for about 1 – 2 minutes then turn it off.
If you have a gas oven with a pilot light….perfect! No need to add any more heat.
I repeated turning the oven on about every half hour for ONLY 1-2 minutes.
The dough should double in size. The heat from rising them in the oven
created the cinnamon liquid in the bottom of the pan.
Gently drizzle a little cream on each roll,
I used a spoon to do this.
Bake at 350 degrees for about 20 – 25 minutes or until golden brown.
As soon as they are cool enough to pick up with
your hand but still very warm, take them out one at a time
sliding them in that delicious gooey cinnamon glaze on the bottom.
Place them on a plate glaze side up.
In a small bowl, sift the powdered sugar.
Add the milk and vanilla stirring until smooth.
Add more milk or powdered sugar until you
get the right consistency if needed.
Drizzle over the tops of the rolls.
- 1# loaf frozen bread dough
- Flour for dusting
- 1 Tbsp butter, for greasing the pan
- 2 Tbsp butter, melted
- 2/3 cup firmly packed brown sugar
- 1 tsp ground cinnamon
- approximately 1/3 cup heavy whipping cream
- 2/3 cup powdered sugar
- 1 Tbsp (or more) milk
- 1/2 tsp vanilla extract
- Using the 1 Tbsp of butter, grease a 9” x 13” baking pan.
- With your hands, roll the bread dough out on a lightly floured board to 20” long.
- Using a rolling-pin, roll the dough into an 8” x 20” rectangle.
- Brush the melted butter all over the dough.
- Sprinkle the dough with cinnamon.
- Sprinkle with the brown sugar.
- Roll the up the dough into a 20” log starting at the long edge.
- Use water and wet the edge and seal the dough together.
- Cut the ends even. Cut the dough into 20 pieces with a serrated knife.
- Place the rolls evenly, cut side down, onto the baking pan.
- Cover with a towel and let rise in a warm place until doubled in size, about 1 & 1/2 hours.
- Place the pan on the counter and remove the towel.
- Preheat the oven to 350 degrees.
- Using a spoon lightly drizzle the cream over the top of the rolls.
- Bake, uncovered, for about 20 – 25 minutes or until golden brown.
- Remove from the oven and let cool just until you can pick them up with your hand. If there is any cinnamon glaze on the bottom, slide the bottom of each roll across the glaze. Place each roll on a plate glaze side up.
- Let rolls cool for about 15 minutes and make the icing.
- In a small bowl, sift the powdered sugar.
- Add the milk and vanilla extract stirring to a drizzle consistency. Add more milk or powdered sugar if necessary.
- Drizzle the icing over the rolls.
- Store in an airtight container once completely cool.