In my family, cinnamon rolls and Thanksgiving go together like, well, mashed potatoes and gravy. Every Thanksgiving morning my mom pops a few tubes of cinnamon roll dough, puts ‘em in the oven, then 15-20 minutes later my brothers and I are fighting over who gets the gooey center roll with the most icing. It’s quite a scene.
This year I’m shaking things up and bringing Cream Cheese Frosted Cinnamon Rolls to my parent’s house on turkey day. They’re almost as easy as popping a pre-made cinnamon roll tube, and if you make ‘em yourself you’re pretty much guaranteed to pick any roll you want!
Sweet and luscious, these pillowy cinnamon rolls are made easy by using a shortcut ingredient – frozen bread dough. Just thaw than voila – instant cinnamon roll dough!
Start with the aforementioned frozen bread dough. You’ll need a 16oz loaf which will need to be thawed, of course. I thawed mine overnight in the fridge then let it sit at room temperature for 10 minutes or so before rolling into a 12×8″ rectangle.
Spread the dough with softened butter then sprinkle with a mixture of granulated sugar, brown sugar, and cinnamon, and then roll and slice.
Arrange the slices in a round cake pan then cover and let rise until doubled in size, 30-45 minutes.
Psst! My secret to perfectly raised rolls is to place the pan on a heating pad set to low. I use this trick for cinnamon rolls, pizza dough – anything that needs a rise. Works like a charm.
While the cinnamon rolls are baking, whip up an incredibly easy yet decadent cream cheese frosting.
Slather the frosting on top of the rolls while they’re still warm from the oven then try and have just one. It’s impossible!
Enjoy this easier version of sweet and gooey cinnamon rolls!