"LOOK AT HER BIG BUNS!" Cinnamon Rolls
This recipe simplifies making delicious cinnamon rolls using pre-made frozen sweet dough. It involves rolling out the thawed dough, spreading a butter-sugar-cinnamon filling, slicing, baking until golden, and finishing with a creamy white frosting. It's a quick way to enjoy warm, homemade-tasting cinnamon buns with minimal effort.
Equipment
- 1 Rolling Pin
- 1 Baking Dish 9x13 inch or similar size
- 1 Mixing Bowl Small, for filling
- 1 Spatula or Off-set Spatula For spreading butter and frosting
- 1 Sharp Knife or Dental Floss For cutting rolls cleanly
Ingredients
Main
- 1 loaf frozen sweet dough thawed overnight in fridge (located in the frozen section, near the frozen ready to bake cinnamon rolls)
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 6-7 tb. butter softened
- 1 tb. cinnamon
- 1/2 can pillsbury classic white frosting or your favorite recipe
Instructions
- Ensure frozen sweet dough is thawed overnight in the refrigerator and brought to room temperature before use.
- Preheat oven as directed on the sweet dough package (typically around 375°F/190°C). Lightly grease a baking dish.
- In a small bowl, combine the 1/4 cup white sugar, 1/4 cup brown sugar, and 1 tablespoon cinnamon to create the filling mixture.
- On a lightly floured surface, roll the thawed dough into a large rectangle, approximately 12x18 inches.
- Spread the 6-7 tablespoons of softened butter evenly over the entire surface of the rolled-out dough.
- Evenly sprinkle the prepared sugar-cinnamon mixture over the buttered dough, leaving a small border.
- Starting from one long edge, tightly roll the dough into a log.
- Cut the log into 1 to 1.5-inch thick slices using a sharp knife or unflavored dental floss, forming individual rolls.
- Place the cut rolls into the greased baking dish, leaving a small space between each for expansion.
- Bake for 15-20 minutes, or until golden brown. Immediately spread the 1/2 can of Pillsbury classic white frosting over the warm rolls and serve.
Notes
Achieving perfectly tender cinnamon rolls starts with properly thawed dough; it should be pliable but still cool. Ensure the butter for the filling is genuinely softened, not melted, to create a smooth, spreadable consistency that won't leak out during baking. Roll the dough evenly to prevent thin spots that can overbake. For clean, uniform cuts, consider using unflavored dental floss or a very sharp, slightly warmed knife. Bake until golden brown, avoiding overbaking which can dry out the buns. Apply the frosting while the rolls are still warm from the oven for that classic gooey, melted glaze. For an extra layer of flavor, a tiny pinch of fine sea salt in the sugar-cinnamon filling can enhance the sweetness and depth.