Saturday, February 7, 2015
Pull Apart Cinna-Buns
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.