These cinnamon rolls have power behind them—real power. You could pretty much get anything you wanted if you showed up toting a plate of these babies, warm with icing oozing down the side. Regardless of their power, though, I want you to try to use them only for good. Rather than taking over the world (which I am waiting ’til I get both kids in school to do because I just don’t have the time needed to run it until I have at least another hour free each day), you can use them as wonderful gifts of gratitude and tokens of caring. I especially love that I can make these ahead of time and put them in the fridge to pop in the oven first thing in the morning, which makes your gifts of gratitude and tokens of caring all the more easier to provide!
I have been making these for years but only in the past few have I started using the shortcut method. While it’s fun to make the dough from scratch, its much more time consuming and not that easy on your hands; especially if you have arthritis (raises hand). Using store bought bread dough as opposed to making your own makes these super easy for anyone, regardless of experience in the kitchen, to turn out these supremely impressive cinnamon rolls.
If you have a loved one who is a devotee of the cinnamon rolls in the mall, expect them to become your number one fan the moment these come out of the oven.
In fact, my husband prefers them!
Cinnabuns
- 1 loaf frozen white bread dough (such as Rhode’s)
Filling:
- 1/4 cup butter or margarine, softened
- 1 cup brown sugar, packed
- 3 tablespoons ground cinnamon
Icing:
- 3 ounces cream cheese, softened
- 1/4 cup butter or margarine, softened
- 1 1/2 cup confectioner’s sugar
- 1/2 teaspoon vanilla (optional, I usually just leave it out)
Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches. Spread 1/4 cup margarine over dough.
In small bowl mix together brown sugar and 3 tablespoons cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Carefully roll up cinnamon roll into a log and press lightly to seal. Slice into one inch slices with serrated knife. Place in greased 9×13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.
Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.
For step by step photos on making these, visit me over at SouthernPlate.com!
Photo courtesy of SouthernPlate.com
