There is nothing better than a pan of cinnamon rolls hot from the oven. There is also nothing that is more of a pain in the patootie to make from scratch than a pan of cinnamon rolls.
These yummy pull aparts are a variation of the famous monkey bread that has been around for years. It was always baked in a bundt or angel food pan and it was really difficult to get cooked in the center without having the edges burn. I had many doughy centers in the past with those cinnamon pull aparts and knew there had to be a better way.
Well there is! Forget the bundt pan forget the angel food pan and bake them in a 9x13 pan. Pure genius. These are so easy, so gooey, so good, grab the kids, have them help and you will have a pan of rolls to put in the fridge overnight to bake in the morning.
Ingredients:
24 Rhodes White Dinner Rolls, dough thawed to room temperature
1-1/4 cups brown sugar
1.5 sticks butter, melted
1.5 Tbsp cinnamon
Icing:
Sift powdered sugar, stir in cream, and vanilla, then drizzle over pan of inverted hot rolls.
1 cup powdered sugar
2 Tbsp heavy cream
1 tsp vanilla
Steps:
Cut each roll in half with a pair of kitchen shears. Combine brown sugar and cinnamon in a bowl. If the rolls are still partially frozen I've found they're easier to cut.
Roll each roll piece first in butter and then in cinnamon sugar. Place pieces, touching, in a 9x 13 pan sprayed with nonstick spray. Just put remainder of the pieces on top to form an additional layer. Pour remaining butter and sugar over the top of the rolls. Cover with sprayed plastic wrap.
Let rise for 30 minutes. I don't do this, I put in the oven overnight to bake the next morning.
Add your comment