cinnamon buns

pinning “best cinnamon rolls ever”

24 rhodes dinner rolls, thawed but still cold (thawed mine overnight in fridge)

1/2 cup sugar

1/2 cup brown sugar

1 tbsp cinnamon

1/2 cup raisins (opt) *didn’t put them in mine, due to a picky sister

1/2 cup butter, melted (1 stick)

preheat over to 350 degrees. the recipe i followed said to place in cupcake liners, but they just go gross with all the delicious gooey filling, so i wouldn’t waste the liners. instead spray 12 muffin cups with non-stick spray.

combine all the rolls together to form one large ball of dough.  on a lightly floured surface, roll the ball into a 10×14 inch rectangle. *if the rolls don’t stay together to form 1 dough ball wrap in plastic wrap and let sit out for 10 minutes*

make filling: combine sugar, brown sugar, cinnamon (and raisins and pecans if desired) in medium bowl.

spread butter over dough with pastry brush, reserve 1/3 of the butter for topping rolls before they go in the oven. generously spread filling over top of the buttered dough.

roll dough from the top down (roll horizontally) until log is formed, then pinch ends. using thread (i used dental floss) place under dough 1 inch from edge and bring the ends up and cross over the cough dough. eats ends or toss in trash, or to your dog, but they don’t make good cinnamon rolls. continue to cut until you have 12 cinnamon rolls.

place in muffin tins and put in 350 degree over for 20 minutes, or until tops are golden brown.


1  8-ounce package of cream cheese

1 stick butter, at room temperature

4 cups confectioners sugar

2 tsp of pure vanilla

mix cream cheese and butter until fluffy. add sugar and vanilla and beat for 2 minutes until fluffy.

once cinnamon rolls are done let sit for 3 minutes and ice immediately. i didn’t pipe the icing, but i wanted my cinnamon rolls to look more like cinnabons. as you can see my were a little out of control, but they were still amazing!!!


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