Years ago, I found the easiest recipe for “home made” cinnamon rolls (Jenny Steffens-Hobick of Everyday Occasions has the most inspiring blog!) and I have been making them at least once a week ever since. I love making batches to give to new mamas, out of town friends or just anyone needing an extra reason to smile. I’ve shared the recipe before years ago, and somehow it got lost when I switched websites a few years ago! So, it’s time to share it again!! It’s so easy, and hardly a recipe, but that’s part of what makes them so good!!
The Rhodes, frozen bread dough is what makes these cinnamon rolls so easy! The bread comes in a 5 pack, I usually use one loaf for our family of four. You are going to defrost your loaf directly in your baking pan, no point in dirtying an extra pan! Cover it with plastic wrap and let it rise in a warm, draft free place until double in size. ( I set out a cube of butter at this time to let it soften.)
Once the dough has doubled in size (could be 4-8 hours, depending on temperature and humidity) roll it out into a rectangle. Smother on a 1/2 cup (cube) of softened butter and give it a good layer of cinnamon + sugar.
Slice your rolls, about 2 inches long, and place them in your baking pan. Cover with plastic wrap and let rise until doubled in size, about 2-4 hours. Once they are doubled in size, place them in the refrigerator until you are ready to bake them. (I typically do this on Friday, then pop them in the refrigerator Friday evening and they are ready to bake Saturday morning!)
When you are ready to bake your cinnamon rolls, take them out of the refrigerator about an hour before baking, just to let them reach room temperature. Bake at 375 for 18-22 minutes. Right when you removed the rolls from the oven, melt 2 TBS of butter and then mix with powdered sugar, a bit of vanilla extract and milk until you reach your desired consistency for icing. Pour icing over your warm rolls. Enjoy!!!
“ HOMEMADE” CINNAMON ROLLS
1 loaf of Rhodes frozen bread dough
1/2 cup of softened butter + 2 TBSP
cinnamon + sugar mixture
Place frozen dough in baking pan. Let bread dough rise until doubled in size (5-8 hours).
Once dough is doubled in size, roll into a rectangle and spread 1/2 cup of butter over dough then generously coat with cinnamon + sugar mixture.
Roll length wise and slice rolls, 2 inches wide. Place in baking pan, cover with plastic wrap and let rise until double in size. Once doubled, place in the refrigerator until ready to bake.
Once you are ready to bake, remove rolls from refrigerator 1 hour before baking. Bake at 375 for 18-22 minutes. As soon as you remove them from the oven pour icing over hot rolls and enjoy!
Melt 2 TBSP of butter, add a splash of vanilla extract, powdered sugar and milk until you reach the desired consistency for your icing.