Cinnamon Rolls From Frozen Bread Dough - EASY
A shortcut cinnamon roll that skips mixing and kneading by starting from a thawed loaf of frozen bread dough. The rise still takes time, but the work is fifteen minutes of rolling and cutting.
- Prep25 min
- Cook25 min
- Total10 h
- Serves12
AI-generated illustration
Contains:dairygluten
Ingredients
Method
- Thaw the frozen bread dough loaf overnight in the refrigerator on a greased plate, loosely covered, then leave it at room temperature about an hour until it is soft and pliable.
- Stir 6 tablespoons of the softened butter with the brown sugar, cinnamon, and salt into a spreadable paste.
- Roll the dough on a floured counter into a 10-by-16-inch (25-by-41-cm) rectangle, spread the cinnamon paste to within half an inch of the far long edge, and roll it up tightly from the near edge.
- Cut the log into 12 rolls by slipping a length of dental floss underneath and pulling it across, a knife squashes the spiral flat, and set them cut-side up in a buttered 9x13-inch (23-by-33-cm) pan.
- Cover the pan and let the rolls rise in a warm spot until doubled and touching each other, 60 to 90 minutes.
- Heat the oven to 350 degrees F (180 degrees C), brush the tops with the remaining butter melted, and bake 22 to 28 minutes, until deep golden and the center roll registers 190 degrees F (88 degrees C).
- Beat the powdered sugar, cream cheese, milk, and vanilla extract until smooth and spread it over the rolls while they are still warm enough to pull it down into the crevices.
Notes
- Assemble through step 4 the night before and refrigerate; pull the pan out an hour before baking to finish rising.
