Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350\u00b0F 35-40 minutes. Cool 1 minute and invert onto serving platter.
*If using Rhodes AnytimeTM Cinnamon Rolls, they do not need to rise. Bake at 350\u00b0F 25-30 minutes.
Thaw cinnamon rolls (about 2 hours at room
Combine the sugar and graham cracker crumbs.
Place frozen cinnamon rolls in a bundt pan sprayed with non-stick cooking spray.
Sprinkle mixture over rolls.
Cover with plastic wrap, let rise until double in size (about 4-5 hours) at room temperature. Bake at 350 for 25-30 minutes.
Invert immediately on serving platter.
Microwave cream cheese frosting packet for 10 seconds. Snip off corner and drizzle on bundt.
Cut each baked cinnamon roll into 6 pieces and place in a sprayed 11x7-inch baking pan. Whisk together egg yolks, eggs, milk, sugar and almond extract. Pour egg mixture evenly over cinnamon rolls. Sprinkle with raisins and dot with butter. Cover and refrigerate 4-24 hours. Bake at 325\u00b0F 55-60 minutes. Cover with foil last 20 minutes of baking to prevent over browning. Drizzle with cream cheese frosting while warm.
Preheat oven to 400 degrees F (200 degrees C).
Arrange 8 cinnamon rolls on a baking sheet; gently press the middle of each roll with the back of a spoon creating an indentation. Spoon apple pie filling into each indentation. Place a second roll atop each filled cinnamon roll, sealing edges together. Repeat with remaining rolls and filling.
Bake in the preheated oven until rolls are browned, 10 to 12 minutes. Swirl icing over warm rolls.
br>Mix the sugar and cinnamon together in a bowl. Sprinkle
Prepare cinnamon rolls.
Then heat butter in an iron spider. Add sugar and water.
Let cook 1 minute in spider.
Sprinkle with sliced almonds.
Then cool, cut the roll into equal parts, about 1-inch thick.
Place close together, cut side down, in spider. Let rise until light and bake 20 minutes in moderate oven at 350\u00b0, until golden brown.
Invert the spider, remove rolls.
4 cups for 1/2 recipe) . Stir until just mixed, cover
Spray Bundt pan with Pam.
Place 1/2 cup chopped pecans on bottom of pan.
Separate the Rhodes dinner rolls and place on top of pecans.
Mix 1/2 cup brown sugar and butterscotch pudding; spread on top of rolls.
Melt 1/2 stick butter; drizzle on top. Mix 1/4 cup sugar and 1 teaspoon cinnamon.
Sprinkle pecans on top.
Set out all day or all night for rolls to rise.
Bake 30 minutes at 350\u00b0.
Turn upside down on large plate.
Melt 1/4 cup of butter and brown sugar.
Put in the bottom of a Bundt pan and sprinkle with nuts.
Melt 1/2 cup butter, sugar and cinnamon.
Coat frozen rolls with this mixture.
Arrange rolls in pan.
Sprinkle with instant pudding, cover with damp cloth and let rise overnight.
Bake at 350\u00b0 for 30 minutes.
Let cool 10 to 15 minutes and turn out.
Yields 24.
Place frozen rolls in Bundt pan.
Sprinkle brown sugar, pudding and cinnamon over top.
Drizzle the butter over all.
Bake at 350\u00b0 for 20 to 25 minutes.
Can add nuts if desired.
Cut each cinnamon roll into 4 or 5 pieces and drop into a sprayed 9x13-inch baking pan. Distribute cut up rolls evenly in pan. Cover with sprayed plastic wrap and let rise until double in size.
Remove wrap and bake at 350\u00b0F 20-25 minutes or until golden brown. Remove from oven and cool slightly. Drizzle with frosting to serve.
I use day old cinnamon rolls.
Use a 17-inch
Butter Bundt pan and line bottom with rolls.
Sprinkle nuts over rolls.
Combine pudding and brown sugar and sprinkle over rolls.
Slice butter and lay over pudding mixture.
Let raise overnight or 6 to 8 hours.
Bake 30 to 40 minutes at 350\u00b0.
Sift yeast, flour and cinnamon into a large bowl. Stir
Follow Refrigerator Yeast Rolls recipe, then roll 1/3 of dough into a 14 x 10-inch rectangle.
Brush with melted butter.
Sprinkle with sugar and ground cinnamon.
Roll up, starting at long end. Cut crosswise into 3/4-inch thick slices.
Place in 2 lightly greased 9-inch round cake pans.
Let rise and bake as directed on Refrigerator Yeast Rolls recipe.
Spread pie filling into a greased 8-inch square baking dish.
Set aside icing from cinnamon rolls.
Arrange rolls around edge of baking dish.
Bake at 400\u00b0 for 15 minutes.
Cover and bake 10 minutes longer or until golden brown.
Spread icing over rolls.
Serve warm.
(Recipe courtesy: Taste of Home's Quick Cooking Magazine).
ough into two halves.
CINNAMON ROLL DIRECTIONS:
Roll each
ugar, and 1/2 tablespoon cinnamon.
Stir well to mix
Same recipe as Cinnamon Rolls except only roll dough to 1/2-inch thick and add raisins along with cinnamon.
Roll dough and place seam side down into loaf pan; be sure to tuck the ends down under and bake at 350\u00b0 until loaf sounds hollow.