Saturday, February 7, 2015

Pull Apart Cinna-Buns

The other night I was cleaning out my fridge. You know, like that deep cleaning.  Pull everything out.  Toss the old stuff. Wipe down/wash the shelves.  Put things back nice and neat.  It was quite an exciting evening.

Then I remembered that I had told my kids I would make breakfast for the morning.

At this point, it was maybe 11 p.m.  And I had more work to do.

What to do? What to do?

Well, Google of course.

I searched for quick and easy cinnamon rolls.

And this recipe popped up.

So they aren't exactly cinnamon rolls.

But they looked easy, fairly quick, and tasty, so I went for it.

Because of our food issues at our house, I had to change it up just a little bit.  The original recipe uses butterscotch pudding mix  (and I am pretty sure my sister does a similar recipe with vanilla pudding mix).  We can't/don't do instant pudding mixes, so I did no pudding at all.

And it still worked for us.

18 frozen Rhodes dinner rolls
1/2 cup melted butter
1/2 cup brown sugar
1 tsp cinnamon
1 cup chopped nuts (optional)

(Do the night before)
Spray a Bundt pan with cooking spray.

If you are using nuts (we didn't this time), spread the nuts in the pan first. 

Place 9 frozen dinner rolls in the pan.

Mix the butter, brown sugar, and cinnamon.  Spread half the mixture over the frozen rolls.

Place 9 more frozen dinner rolls in the pan (like a second layer). 

Spread the second half of the butter mixture over the rolls.

Cover loosely with parchment paper.

The next morning, you will find a risen mound of dough and butter yumminess.

Bake at 350 for 35 minutes.

Allow to cool slightly then invert onto a serving platter.

You can stop there and probably be fine.

Or you can add a little cream cheese frosting.

Which we did.


Cream Cheese Frosting Ingredients:
4 oz cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 3/4 cups powdered sugar

Cream Cheese Frosting Directions:
Use a mixture to cream the cream cheese and butter together.
Add in the vanilla.
Add in powdered sugar a little at a time until it is light and fluffy.
 Spread over warm cinna-buns.


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