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Author Notes: These cinnamon rolls are so incredibly easy. I made them up many years ago when I was trying to come up with a way to use the last roll of frozen yeast bread. I do use the convenient frozen loaf breads by Rhodes, but you can use any brand name of frozen white bread that comes packaged in 3 or 5 loaves to the bag. The rest is easy! - LindaH
Makes 12 to 24 rolls per 2 loaves of bread
- 2 to 5 loaves of frozen white yeast bread
- 1 tablespoon vietnamese cinnamon more or less to taste per loaf
- 1 cup pecans per 3 loaves, chopped rather fine, approximately 1/3 C per loaf.
- 1 stick of real butter per 2 loaves, melted, for all loaves
- 1/2 cup white granulated sugar per 2 loaves
- 1/2 cup brown sugar per loaf per 2 loaves
- 1 teaspoon pure vanilla extract
- 2 cups confectioner's sugar
- 5 to 10 drops water for icing
- 1 sharp knife or pizza cutter
- Pastry brush
- Use enough all purpose flour for rolling out dough
- 1 buttered 9-inch cake pan per 6 rolls
- Thaw bread per directions on package. Mix brown and white sugar together in bowl. Set aside.
- Once bread is thawed out, place single loaf on clean counter that has been dusted with all purpose flour.
- Roll out the dough into a rectangular shape. Let rest for 20 minutes. Roll out again because the resting will allow you to roll it out without it springing back. Keep counter floured so that the dough doesn't stick.
- Pour 1/2 of the butter on the rolled out dough. Using your pastry brush, brush out the butter to the ends of the dough.
- Sprinkle cinnamon generously all over the dough
- Sprinkle brown and white sugar that you have mixed together all over the dough.
- At this point, you can put the finely chopped pecans over the top of dough. You can also leave the pecans out if you want.
- From the long side facing you, roll up the dough in a jelly-roll fashion. Pinch the ends to seal. Place seal side down on counter.
- Using a sharp knife, slice roll into 1 1/2 inch rolls until the log is sliced.
- Place each roll into a round 9 inch cake pan, cut end up, so that they fit about 6 rolls per pan.
- Cover with plastic wrap covered with cooking spray or cover with a damp towel so that the rolls can rise until doubled in size. This takes about 1 to 2 hours depending on the temperature of your kitchen.
- Preheat oven to 350 degrees. Once rolls have doubled in size, place in preheated oven, bake for 15 to 20 minutes, checking after 15 minutes. Rolls should be golden brown when done.
- While rolls are cooking, make icing by mixing confectioner's sugar with as many drops of water you need until icing is smooth. Add 1 tsp of vanilla once icing is mixed together. Pour over rolls that are just out of the oven. Enjoy!
- Repeat the above for all loaves of bread used, whether 2 or 5! You can freeze the rolls once they are cut and placed in cake pan. They will keep well in freezer for up to 3 months. Be sure to get as much air out of the freezer bags before you freeze. You can also flash freeze and place rolls in a Tilia vacuum pack machine to get all the air out. This prevents freezer burn.
- This recipe was entered in the contest for Your Best Holiday Breakfast
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