May 9, 2017

Cinnamon Butterflake Rolls


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.   

Cinnamon Butterflake Rolls
From: Jenn@eatcakefordinner

24 Rhodes Frozen Dinner Rolls  
2 Tbl. unsalted butter, melted
6 Tbl. light brown sugar, packed
1 1/2 tsp. cinnamon

Vanilla Icing
1 1/2 c. powdered sugar
1-2 Tbl. milk
2 tsp. vanilla extract

Place frozen rolls in a 9x13-inch baking dish, cover with plastic wrap and allow to thaw in the refrigerator overnight.  In the morning, combine two dinner rolls and roll into a ball.  Using clean kitchen scissors, cut four or five deep slits almost to the bottom of the roll  Place in a greased muffin tin.  Repeat with remaining rolls.  

Combine melted butter, brown sugar and cinnamon.  Using your hands rub the cinnamon/sugar paste all over the rolls, making sure to get inside every slit.  Spray plastic wrap with cooking spray and loosely cover rolls.  Allow to rise in a warm place until doubled.  

When rolls have risen, remove plastic wrap and bake in a preheated 350 degree oven for 15-16 minutes.  Carefully remove rolls from muffin tin as soon as they are finished baking.  Brush vanilla icing over the warm rolls.  Serve.

For the Vanilla Icing: Combine powdered sugar, one Tablespoon of milk and the vanilla extract and stir together until smooth and creamy.  If it's too thick, add a little more milk.    


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.  



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18 comments:

  1. I think butterflake rolls are the prettiest shaped rolls you can make. Love the sweet twist on them!

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  2. Looks delicious! I must try these!

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  3. OMG! The rolls look sooo good. I'm definitely saving this to my Pinterest list so that I can make them. Your directions seem easy. I love quick recipes.

    Thanks for the quick and easy recipe.

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  4. These look so good and easy! So glad I found your site!

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  5. What is garlic parm recipe?

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    1. Here is the link to my garlic parmesan version . . . . they are amazing!!
      http://www.eatcakefordinner.net/2015/10/shortcut-garlic-parmesan-butterflake.html

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  6. OMG!And I do not use the term "OMG", especially capitalized, lightly! I can't wait to try these.The brand of rolls you use, Rhodes Rolls, don't ring a bell for me. Can you use any frozen rising dinner rolls?

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    1. I have only ever used Rhodes Frozen Rolls, so I can't say for sure how a different brand of frozen rolls would do. If you have used them before and they seem similar to the rolls in the pictures, then I would give them a try. Thank you :)

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  7. At what temperature and how long do you bake them?

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    1. The link to the recipe and baking instructions is at the bottom of my post. Here is the link: https://www.rhodesbread.com/blog/blog/cinnamon-butterflake-rolls

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  8. Would love to make these for brunch and was wondering if it would be ok to bake them in parchment muffin wrappers instead of directly in the muffin pan. Just thinking it they would be easier to tranport to the brunch

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    1. Yes, you could. That is a great idea :)

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  9. Approximately how long does it take for the rolls to rise?

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    1. Approximately one hour. I did have one reader prepare them the night before, refrigerate them and then allowed them to rise at room temperature the following morning and she said doing it that way took around 1 1/2 hours to rise.

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  10. These were really delicious and fun to make! I did use my own sweet roll dough. I will be making these again, for sure!

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  11. Would it work ok to make, bake and refreeze these fabulous looking rolls? I am hoping to make a couple of weeks ahead of time and have for Christmas morning!

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  12. These rolls were amazing . The only thing I would want to try is to use 1 and 1/2 rolls for each instead of combining two .They were huge! My husband loved them ! I'm definitely making these again !

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  13. Post does not work.

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