Cinnamon Rolls Made With Frozen Biscuits Recipes

CINNAMON ROLLS - RHODES FROZEN ROLLS

Steps:

• Bring first 4 ingredients to a boil for 2-3 minutes.
• Let mixture cool.
• Grease 8x10 pan.
• Arrange frozen rolls in the pan.
• Pour cooled mixture over rolls.
• Lightly grease plastic wrap or aluminum foil and cover rolls.
• Leave out overnight.
• Preheat oven toe 350.
• Cook 20-30 minutes.
• When slightly cooled, frost with included icing.

CINNAMON ROLLS MADE WITH FROZEN BISCUITS

Steps:

• Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface.
• Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.
• Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well.
• Chop apricots.
• Sprinkle thawed biscuits lightly with flour.
• Press biscuit edges together and pat to form a 10 x 12 inch rectangle of dough; spread evenly with softened butter.
• Stir together brown sugar and cinnamon; sprinkle evenly over butter.
• Sprinkle chopped apricots and pecans evenly over brown sugar mixture.
• Roll up, starting at one long end; cut into 12 (about 1 inch think) slices.
• Place rolls into a lightly greased 10 inch cast iron skillet or a 10 inch round Pan or a 9 inch square pan.
• Bake at 375F for 35 to 40 minutes or until center rolls are golden and done.
• Stir together 1 cup powdered sugar, 3 Tablespoons milk, and 1/2 teaspoon vanilla; drizzle evenly over rolls.
• Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup golden raisins for 1 (6 oz) package dried apricots.

CINNAMON ROLLS FROM FROZEN BREAD DOUGH - EASY

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.

BISCUIT CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
• Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
• Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
• Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
• Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

CINNAMON ROLLS MADE WITH ICE CREAM

Steps:

• 1. Put frozen cinnamon rolls in greased 9 x 13 pan.
• 2. Melt the margarine or butter and ice cream and add sugar. Boil for 1 minute. Pour mixture over rolls. Put pan in the cold oven over night.
• 3. In the morning, turn oven on to 350`for 25-30 minutes. (turn the oven on with the cinnamon rolls in the oven...do not remove while it is heating up) Spread the icing that came with the rolls all over the cinnamon rolls when they are done cooking and serve.

FROZEN BREAD DOUGH CINNAMON ROLLS

Steps:

• Gather the ingredients.
• Using some of the cold butter, grease a pan. Place the frozen bread loaf inside and grease a piece of plastic wrap to place over the dough. Thaw the dough in the refrigerator overnight from 10 to 12 hours, or for about 4 to 5 hours at room temperature.
• Once the time has elapsed, use the remaining cold butter to grease 2 8-inch round cake pans.
• In a medium bowl, combine the brown sugar, finely chopped pecans, and cinnamon. Mix well to combine and set aside.
• On a lightly floured surface, roll out the thawed bread dough into an 18x6-inch rectangle. The dough is quite elastic, so be patient when rolling it out to the recommended size. Let the dough rest for a few minutes now and then and it will relax and be easier to roll. Brush the melted butter evenly over the dough.
• Sprinkle the brown sugar and cinnamon mixture over the buttered dough.
• Starting at the long end, carefully roll the dough up to form a log. Slice the log into 20 to 22 uniform slices.
• Arrange the formed rolls in the buttered cake pans. Move the pans to a draft-free place, cover with a clean kitchen towel, and let them rise for about 1 1/2 hours, or until doubled in bulk.
• When the rolls have nearly doubled in size, preheat the oven to 350 F.
• Drizzle the heavy cream evenly over the rolls-about 3 tablespoons per pan-and bake for 25 minutes. Remove the cinnamon rolls to racks to cool until just slightly warm.
• While the rolls cool off, sift the powdered sugar into a medium bowl, add the milk and vanilla, and stir until well blended. For thinner icing, add more milk, a few drops at a time. To thicken, add more powdered sugar.
• Drizzle or spread the icing over the warm cinnamon rolls. Remove the cinnamon rolls from the pan while they are still warm and serve.