Easy Cinnamon Rolls

It’s very easy and tastes great! Instead of letting the rolls rise on the table, I preheat my oven to 175°, turn it off and let my rolls rise for about 25 min. It works well if your workspace is not real warm.

I have been making these for years. It is so simple just be sure to use a good frozen dough.

If you can find Brioche dough, that would make a slightly fluffier, more tender roll. If you want the dough to hold together, try egg wash instead of butter. It binds better.

When I make these I work some powdered sugar into the dough before I roll it out and put the filling on

They were delicious. I love cinnamon rolls just about any way I can get them. If u haven’t already try canned biscuits or crescent rolls instead of bread dough. I usually do one of each and they never last long.

I added 1/2 cup of walnuts and 1/2 cup of raisins

I bake bread 2 or 3 times a week, but cinnamon rolls seemed like too much work. These turned out so well, the whole family loves them! Thank you! Now I’m thinking Pecan sticky buns…..

so tasty

Every Christmas I attempt to make my own cinnamon rolls that never end up being what I anticipate. Never again! This recipe is so easy and they are to die for. I thawed the dough two days before. Night before I assembled. Put in fridge over night. Let rise in morning for about 30 min. Baked. I added extra butter on top, extra cinnamon. Made a thick glaze of powdered sugar, cinnamon, vanilla, heavy cream. Amazing. Too good to have around. I’ll never attempt homemade dough again!!

I have been making cinnamon rolls like this for 25 years. I don’t get wrapped up making dough from scratch. I raise the dough overnight and once made into a rectangle, I pour melted butter over the dough, add cinnamon and brown sugar by feel, not by a measuring cup. Roll and bake. I do not get why people pour that sugar and heavy cream on top, I prefer a healthy stick of butter. And they are as good as grandma’s !!!

been making these for 30 years, so much easier thans Moms. I do not use melted butter as it runs to edges and then the roll will not stick. I like softened butter and go to within an inch of edge, thenpinch together. Do not use cream (too many calories) I slice using dental floss. go under the roll and bring up to slice. perfect every time

I noticed the recipe says to divide the dough into 20 portions and place them into two round cake pans. However, the video shows it being divided into 8 portions and placed into one cake pan. that’s quite a difference in appearance. I have two pans rising right now, I wish I had noticed before I did this. I think I would like it better in one pan with larger rolls. UPDATE Just pulled these out of the oven and they did fill the 2 pans nicely after rising 90 minutes. Delicious! I would suggest doubling the frosting as I used the whole recipe on one pan! Mmmmm

The frozen bread dough made these incomparable to actual cinnamon roll dough! I would never use that again…the rest of the recipe was good!

These are awesome!!! Yum. Yum!!!

Added only fresh grated nutmeg.Frozen bread dough is so versatile,savory versions with rosemary and longhorn cheese,parm,pepperoni rolls etc. But what l miss the most was the sale price at grocers for 99 cents for a 5 roll package!

Absolutely awesome & so very easy to make – time consuming due to the “rising” time but definitely worth it ! I used Swerve brown & confectioners sugar to decrease the calories but will definitely try regular brown & confectioners sugar in the next batch to pick my favorite – not really that much difference in calories!! I also mixed a combination of pumpkin creamer with half-&-half, instead of using the heavy whipping cream. I read many reviews & suggestions and decided to use the extra rising time, in addition to the freezing overnight. I was lucky to find the Rhodes frozen bread dough loaves too I am so pleased with the results & fantastic taste (husband approved & that’s important) – will definitely make again!!!

I made this tonight. It was delicious. I added chopped pecans. It was easy too. I prefer a fluffier dough. But, this was a nice quick version.

These were so easy! I substituted raisins for the nuts as a personal preference. I will definitely be making these again! I did make extra icing, as we tend to want more of that!

We love these! I have made them twice in 2 days, lol. Thankfully my hubby brought me home a package of 5 frozen loaves. We used Rhodes. When they run out I might try the rolls, as someone else suggested, since I have limited work space. I pull out a frozen loaf around 9 am, cut it in 3rds around 11 then by noon I make them & then cook them around 4:30 pm. I use a wooden cutting board and oil so the dough doesn’t stick. I got 20 the first time and 19 the second time. The first time I poured the icing on after I pulled them out but it all ran to the bottom, so this time I waited until they cooled a bit longer and then poured it on. The image shows my second batch. I cooked the 1st batch in glass, 2nd batch non-glass. Both work good. I place them in the middle of the pan and they spread out a bit while rising and a lot more while cooking. For the icing, I used another’s suggestion of using the heavy wipping cream. The 1st time I watered it down more than the 2nd time. 1 used about 1 cup of sifted powdered sugar and about 1/3 cup of heavy whipping cream then needed a touch of water, plus the vanilla. So yummy, will never buy cinnamon rolls elsewhere again.

Delicious! I followed recipe and no changes needed.Will definitely make again.

Easy and the family loved it