Do you love cinnamon rolls, but hate all the work preparing them? Well, these Cinnamon Butterflake Rolls are made for you :) They are a cinch to throw together and taste incredible.
Warm, cinnamon sugar rolls, that pull apart into soft flakey layers and are smothered in a sweet vanilla glaze, doesn't get much better than that. Totally mouthwatering. I make shortcut butterflake rolls all the time and this cinnamon version is right up there with my favorite orange version and garlic parmesan version.
Let me show you how easy these are to make . . .
First, get all of your ingredients ready. You will need thawed Rhodes Rolls, brown sugar, cinnamon, melted butter, powdered sugar, vanilla and milk (not pictured).
Combine two thawed rolls and form into a ball. Or, you could always use Rhodes Texas-Size Rolls and you will only need one roll each. Take your clean kitchen scissors and cut four or five slits in each roll, cutting almost all the way to the bottom.
Then, combine melted butter, brown sugar and cinnamon. It will form a thick paste. Using your hands, rub the cinnamon paste over each roll, making sure to get into every single slit. I have tried using a brush for this, but it really is easiest and fastest if you use your hands. Place cinnamon sugar coated rolls into a greased muffin tin.
Cover lightly with plastic wrap that has been sprayed with cooking spray and allow rolls to rise until doubled. Remove plastic wrap, bake and then brush with vanilla icing. That's it.
I am sharing this mouthwatering recipe over at Rhodes Blog today. Click HERE to get this delicious RECIPE.
This post is sponsored by Rhodes Bread. I have always been a fan of Rhodes Rolls and all opinions expressed herein are my own. Thanks for allowing me to work with the brands that I love.