If you’ve got a hankering for a warm, gooey homemade cinnamon roll but don’t quite have all day to make them – these are the perfect substitute for you! If you don’t know, I love the website where I found these. Jonna once again didn’t disappoint and these were deliciously wonderful I only had regular-sized Rhodes rolls in the freezer, so I made a smaller version than if I had the Texas-sized rolls. It’s amazing all of the different things you can do with a Rhodes roll!
Source: Just Get Off Your Butt and Bake
Texas size frozen Rhodes Roll dough (as many as you like)
Thaw Rhodes rolls, but leave a slight chill on them. Flatten with rolling pin. Brush with melted butter. Sprinkle with Brown Sugar, Cinnamon and then a few raisins. Make sure raisins are on top, because they are much easier to roll that way. Roll up jelly roll style, making sure to pinch all seams together very well, including the ends. Roll into a nine inch rope. Tie in a knot. Plop in melted butter, and roll in brown sugar, cinnamon mixture. Place on greased baking sheet. Let rise until double in size. Bake at 350 for 20 minutes or until golden brown and done throughout. These take slightly longer to bake because they are filled. Glaze with icing, and eat!
1 c. powdered sugar
1 tbsp. melted butter
2 tbsp. milk
1 tsp. vanilla.
Combine powdered sugar, milk, butter and vanilla and mix well. Use a pastry brush and glaze over the tops and sides of baked rolls. If glaze isn’t quite the right consistency for you, simply add more sugar or more milk. This is enough for about 10 rolls – double this if you are making more.