Tasty Tuesdays: Easy Homemade Cinnamon Rolls #linky

As kids growing up, we loved my mom’s homemade cinnamon rolls.

So when my daughter asked me to make cinnamon rolls when we were up taking care of my grandma, I wanted to make the cinnamon rolls my mom would make. However, I did not want to buy a whole bunch of ingredients as my grandma does not bake anymore.

So I made them the easy way!

You need 4 ingredients for these easy cinnamon rolls:

• Rhodes Frozen Bread Rolls
• sugar
• butter
• cinnamon

And more ingredients for the frosting if you don’t want to buy a can of frosting:

• powdered sugar
• milk
• butter
• vanilla (optional)

Directions:

• Thaw out 2 loaves of bread according to the directions on the back of the Rhodes bag.
• Combine two loaves together. On a floured surface, roll out to make a thin rectangle. This is the hardest part as it wants to spring back. I made it the width of my Tupperware pastry sheet by about 10″. It was about 24″ by 10-12″ when I was done.
• Spread 1 stick of soft butter (not melted) all over the rectangle of dough using a pastry brush. I spread the butter to about 1/2″ of the edge.
• Sprinkle liberally with granulated sugar and then sprinkle cinnamon all over. You want sugar to cover all of the butter. I did not measure the sugar, but add sugar liberally! If I had to guess, I would say to use at least 3/4 cup of sugar and 3 teaspoons cinnamon.
• Roll up the long side (the 24″ side) so that it is 24″ long still. Pinch edge of dough into the roll to seal edge.
• Cut the dough with a serated knive 1′ apart so that there are 24 rolls.
• Place rolls in a greased cake pan. You will need a 15″ x 10″ pan to hold all the rolls or a combination of a couple of smaller ones. Leave a little space between rolls so that they can rise.
• Spray plastic wrap with cooking spray and cover the cinnamon rolls. My plastic wrap did not want to stick to the pan, so I covered the wrap with a towel.
• Let rise in a warm place until doubled in size.
• Bake at 350° for 25-30 minutes or until done. (See how long the rolls take to cook on the back of the bag.)
• After the rolls cool, you can frost them. Then eat them!

Here is a picture of the cinnamon rolls before I frosted them:

 Directions for frosting:

• I used about 1 pound of confectioner’s (powdered) sugar, 1 tablespoon softened butter, 1 teaspoon of vanilla, and then gradually added a little bit of milk until I got it the consistency I wanted. Be very careful not to add too much milk or it will be too runny.
• If you want a cream cheese frosting, you can use this recipe HERE.

My mom also used to do brown sugar cinnamon rolls. I will have to make those sometime and give you that recipe too. I will take more pictures the next time I make the rolls and maybe measure more ingredients. It was a little crazy cooking at my Grandma’s house!

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