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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cinnamon Rolls Recipe

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This recipe for Cinnamon Rolls is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (36.5-ounce) bag Rhodes Thaw, Rise and Bake Cinnamon Rolls
⅔ cup heavy whipping cream
6 tablespoons salted butter, melted
½ cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
cream cheese frosting that came with the cinnamon rolls
Directions:
Directions:
Spray a 9x13-inch baking pan with nonstick cooking spray. Arrange all 12 of the cinnamon rolls into the prepared pan. Cover the pan with plastic wrap sprayed with cooking spray to prevent the rolls from sticking to the plastic wrap while rising.

Choose your preferred thaw and rise method from the back of the Rhodes bag. The regular method will take 3-5 hours and the refrigerator method can be done overnight for 8-16 hours.

Once the rolls have doubled in size, preheat the oven to 350 degrees F. Pour the heavy cream directly over the rolls and allow it to seep into the rolls for about 5 minutes.

In a medium bowl, whisk together the melted butter, brown sugar, cinnamon and vanilla. Pour this mixture directly over the rolls and use an offset spatula to spread it evenly.

Bake uncovered in preheated oven for 30-35 minutes or until the rolls are golden brown. Allow the rolls to cool for about 10 minutes before frosting with the cream cheese icing frosting that is included in the Rhodes Thaw, Rise and Bake Cinnamon Rolls.

 

 

 

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