{The Best!} Cinnamon Rolls
The best Cinnamon Rolls made with Frozen Bread Dough.
Yield: 14 -16 rolls
Calories: 331cal
Materials
- 1 frozen white bread loaf
- ¼ cup All-Purpose Flour about
- 2 Tbsp. melted butter unsalted
- 1 cup brown sugar
- ½ cup walnuts - use more if you love walnuts - up to 1 cup (optional)
- 1 Tbsp. cinnamon
- ½ cup heavy cream
Frosting:
- 2 Tbsp. butter unsalted - softened
- 8 oz. cream cheese
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 Tbsp. milk
Extra Equipment:
- wax paper
- baking sheet
- mixer
- mixing bowl
Instructions
- Prepare a baking sheet lined with wax paper and scattered flour over the wax paper
- Place the frozen bread loaf in the center of the baking sheet and let it thaw
- *It will take roughly 3 hours if left out at room temperature, or overnight in the refrigerator - see instructions on your package for thawing
- When the dough has thawed, you can leave it right on the baking sheet to roll
- Roll it out to approximately an 18x6 inch oblong piece
- Brush melted butter over the rolled out dough
- In a medium sized mixing bowl, mix the sugar, cinnamon and walnuts
- Spread it out over the rolled out dough
- Roll the dough up like a jelly roll, taking the longest side and rolling it unto a tight curl and continuing until it is completely rolled
- Slice the dough into 14-16 (1/2 in.) pieces
- Spread the sliced rolls around the baking sheet - leaving room in-between for rising, cover and let rise for an hour or until the dough has doubled in size
- Preheat the oven to 350 degrees
- Place the dough that has risen into 2 buttered round cake pans or one large cake pan or iron skillet, like I used (it was 12 inches wide)
- Pour the heavy cream over the cinnamon rolls - really get it in all of the nooks and crannies
- Bake rolls for 20-25 minutes
Icing:
- Mix the ingredients into a mixing bowl and mix until well blended
- Spread on warm or cooled rolls
Notes
Nutrition Values are only an estimate
- I know it's a little weird to pour milk over rolls, but the heavy cream will mix with the sugar to form the delicious caramel
Tips on getting your bread dough to rise and double
- Let the dough rise in a warm place. The room temperature should be fine if it's warm enough. However, you can also set the dough on a baking sheet that is placed on top of a preheated oven. The warmth from the oven should help the rising process along. You can also turn the oven on low, turn it off after just two minutes, and let the dough rise, covered in the oven
- Cover the dough with a towel or saran wrap - A towel covers the dough from drafts, but also allows air to get in. If you are using a clear wrap, wrap it loosely so air can get in
Nutrition
Calories: 331cal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 237mg | Potassium: 79mg | Fiber: 2g | Sugar: 25g | Vitamin A: 454IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 0.5mg