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Cinnamon Butterflake Rolls

Cinnamon Butterflake Rolls

  • 24 Rhodes Frozen Dinner Rolls
  • 2 Tbl. unsalted butter melted
  • 6 Tbl. light brown sugar packed
  • 1 1/2 tsp. cinnamon

Vanilla Icing

  • 1 1/2 c. powdered sugar
  • 1-2 Tbl. milk
  • 2 tsp. vanilla extract
  1. Place frozen rolls in a 9×13-inch baking dish cover with plastic wrap and allow to thaw in the refrigerator overnight. In the morning combine two dinner rolls and roll into a ball. Using clean kitchen scissors cut four or five deep slits almost to the bottom of the roll Place in a greased muffin tin. Repeat with remaining rolls.
  2. Combine melted butter brown sugar and cinnamon. Using your hands rub the cinnamon/sugar paste all over the rolls making sure to get inside every slit. Spray plastic wrap with cooking spray and loosely cover rolls. Allow to rise in a warm place until doubled.
  3. When rolls have risen remove plastic wrap and bake in a preheated 350 degree oven for 15-16 minutes. Carefully remove rolls from muffin tin as soon as they are finished baking. Brush vanilla icing over the warm rolls. Serve.
  4. For the Vanilla Icing: Combine powdered sugar one Tablespoon of milk and the vanilla extract and stir together until smooth and creamy. If it s too thick add a little more milk.

Base Recipe adapted from this SITE

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