Thursday, April 10, 2008

Mom's famous semi-homemade cinnamon rolls!

This is my most requested recipe!(second to the cheesy hashbrown casserole, of course)


1 package of Rhodes frozen cinnamon rolls
1 pint of heavy whipping cream
1 stick of butter
several handfuls of brown sugar

Melt butter in a saucepan, add several (like 2 cups worth?) of brown sugar and stir til well dissolved. (don't cook it too, long, just till the sugar is dissolved) Put that
in a large baking dish (mom always uses one bigger than 13x9, but if you dont 'have that you can use 2 13x9's). sprinkle with cinnamon. Then add the cinnamon rolls, pretty well space apart (they will rise). Follow directions on package to let them can let them rise over night in a place that's not tooo warm, they will over rise if they're too warm). Then right before baking, pour the whipping cream over the rolls. YOu won't need the whole pint, but make sure you get the cream down into the nooks and crannies between the rolls...that's where the magic happens! When the butter and brown sugar and the cream mingle, the make this amazing and delicious caramely sauce over the rolls....mmm mmm. So don't drown the rolls in cream, but make sure they're nice and drizzled, makeing real sure to allow some down into the cracks.

Bake according to directions and enjoy!


Michelle P said...

You have told me about how to do these before and I never wrote it down. Can't wait to make them!

Julie said...

OUR favorite!!

Julie said...

OUR favorite!!

Delores Gaudet said...

You tease! I won't even ask how many calories!

Michelle P said...

Super good! I made them this week and we gobbled them up! Do you use the frosting from the package or just the glaze from the sugar and cream?

Eryn said...

I usually put the frosting on the side, so those who really want them sweet can load it up!