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These cinnamon rolls are my kid’s favorites.
In fact, last night as I was baking them, my eleven-year-old sweet girl informed me that she expected me to make them for all of the guests on her wedding day.
(She’s also planning on having these best ever chocolate chip cookies at her wedding. Clearly she thinks I’ll have nothing to do except bake before her wedding day!)
Turning these into their favorite Valentine treat is simple enough, and my family (of course) loved the results.
Here’s how to get started . . .
Let dough thaw out for at least a few hours.
After dough is thawed, roll out into rectangle (or, something that loosely resembles a rectangle)
Spread 5 tablespoons of softened butter out on dough. Then sprinkle with 5 tablespoons sugar.
Next sprinkle 3 teaspoons of cinnamon over dough.
Then, starting with the shorter end of the dough, roll dough up (if making regular cinnamon rolls, just roll them up completely)
To make heart shaped cinnamon rolls, roll the other half up until both ends come together.
Using a pizza cutter or sharp knife, slice into about 1 1/2″ rolls (I forgot to take a picture after making the heart shaped ones, so this is just the regular cinnamon roll)
Place in greased baking dish and allow to rise, 1-2 hours.
Bake at 350 for 15-20 minutes, cinnamon rolls will rise more while baking.
Add a little butter or margarine once they’re baked if you’d like, and top with frosting.
Almost Homemade Cinnamon Rolls
Cinnamon Roll Ingredients
- 1 loaf frozen bread dough, thawed, not risen (I usually use Rhodes dough or the Kroger brand)
- 5 tablespoons margarine or butter
- 5 tablespoons sugar
- 3 teaspoons cinnamon
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 tsp. vanilla
- Preheat oven to 350.
- Roll out dough to about 12×14 inches. Spread butter evenly on top of dough.
- Sprinkle with sugar and then with cinnamon.
- Roll up jelly-roll style, tightly pinching ends so sugar/cinnamon doesn’t fall out. (If making heart shaped cinnamon rolls, roll to the middle from both ends to make the heart shape.)
- With a sharp knife cut into 1-inch sections and lay in prepared pan.
- Allow dough to rise until almost double its size (around 1–2 hours, they will also rise quite a bit while baking. Meanwhile, prepare frosting (see recipe below). To help them rise a little more quickly, I put them in the oven with the light on, and place a bowl of water on the rack beneath them to help moisture stay in the oven.
- Bake in greased round or square pan at 350 for for 15 to 20 minutes. Top will be golden brown when done. Allow rolls to cool slightly while preparing topping. (If you’re like me, you may want to spread a little butter or margarine on top to make them nice and glossy!)
- Mix powdered sugar and milk to make a thick paste.
- Add more milk or powdered sugar as needed.
- Spread on still-warm rolls, allowing the frosting to melt slightly. Serve warm.
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