Saturday, December 29, 2012
Rhodes Cinnamon Rolls
If you have been reading for a while, you know that one of my favorite brands is Rhodes. As in Rhodes bread. I use it for braided spaghetti bread, bread/rolls, breadsticks, pizza, and calzones. I just discovered their products in the last couple of years and have come to love them BIG time. I even got a Rhodes "cookbook" for Christmas that I am itching to look through and use.
In the past few months, we have changed up the diets of one of our kids. I am SOOOO thankful that Rhodes products are still in the diet plan. Or I would be really sad.
By the way, I get nothing from Rhodes for saying all of this. Not even a coupon. But that would be a nice treat.
I just really like their products.
Anyway, I was trying to plan a Christmas breakfast. And having cinnamon rolls sounded like fun. While I want to attempt some homemade rolls at some point, I knew that it would be too hectic for that this time of year. So my next thought was "What about Rhodes cinnamon rolls?" A quick web search brought up a recipe that I ran with.
And I need to run.
I mean, these babies are NOT low calorie or low fat.
But they are full of yumminess.
They were a nice way to start our Christmas day.
One frozen roll of dough (I used Rhodes white bread dough)
1/2 cup butter, softened (1/4 for the dough, 1/4 later for the filling)
1 cup brown sugar
3 Tbsp cinnamon
3 oz cream cheese
1 1/2 cups powdered sugar
1/2 tsp vanilla
Thaw the frozen roll dough. (I just set mine out on a plate or in a bread pan on the counter, covered with wax paper) This takes a few hours typically, so plan ahead.
Roll the dough out in a rectangle shape. I just rolled it until I couldn't really roll it much more.
Spread 1/4 cup of the softened butter over the dough.
Mix the brown sugar and the cinnamon and sprinkle over the dough. Leave a little space around the outer edges for sealing.
Roll the dough into a "log" and "seal" it.
Cut the log into slices, about 1 inch wide.
Place the slices in a covered 9 x 13 inch greased pan. Cover with clear plastic wrap. (I will often spray the wrap so the dough doesn't stick.)
Let the rolls rise on the counter until doubled in size. In my case, I made the dough the night before, so I let them rise in the refrigerator overnight, then I pulled them out about an hour before cooking to let them finish rising on the counter. That would be a good time to pull out the other 1/4 cup butter to soften.
Remove the plastic wrap and bake the rolls at 400 degrees for about 15-20 minutes.
Meanwhile, using a mixer, mix the cream cheese, 1/4 cup softened butter, powdered sugar, and vanilla until creamy.
Once the rolls are out of the oven, spread the mixture over the rolls.