I’m not going to offend you by telling you that these cinnamon rolls are just as good as the ones that take hours to prepare. However, they are amazingly delicious when you don’t have those hours to spend in the kitchen…especially if you let them sit for a while before eating.
The number you can bake at one time depends on the size of your crockpot. I’ve never done it, but today I’m wondering if a larger amount of these could be made in a larger covered pan in the oven. Maybe at about 200-250 degrees?
I’m not sure about freezing these, and I haven’t tried it yet. I think it would be too much trouble to make them, freeze them, heat them, and glaze them. If you have an idea on how well they would freeze with the glaze on, let me know. They truly are delicious!
Rhodes Frozen Dinner Rolls (or favorite brand) See what I did with the rest of them.
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1/4-1/2 Cup Butter, melted
1 1/2 Teaspoon Cinnamon
1 Teaspoon Vanilla
*Obviously, the amount of these ingredients depends on how many rolls you are making.
1. Cut frozen rolls in half.* Be CAREFUL not to cut yourself!
2. Butter or spray your crockpot and set to the low setting.
3. Stir together melted butter and vanilla in one bowl.
4. In another bowl, stir well together the sugars and the cinnamon.
5. Roll a roll in butter mixture. Be sure to coat entire roll very well.
6. Coat very well with sugar mixture. Place in crockpot and continue with next roll. Today, I’m using my smallest crockpot. I did a single layer, pushing those on the edges up the sides a bit. With this size pot, I can do 5 whole rolls which will make 10 small cinnamon rolls.
7. Cover and cook on low for 2-3 hours, according to your personal taste.
I like to put a paper towel over the top of the crockpot and then put lid over towel. I usually change the towel once while rolls cook. This just helps control moisture.
Ingredients For Glaze*
1 1/2 Cups Powdered Sugar
2-3 Tablespoons Milk
*I didn’t actually measure this, and I had to make glaze twice to have enough.
Take each cinnamon roll and roll in around in glaze on every side except the bottom. As always, the amount of your glaze ingredients vary according to how thick or thin you like your glaze.
I meant to time myself on these, and I completely forgot it. I’m guessing that it took me less than 15 minutes to get the rolls coated and in the pot. Glazing them probably took about that much time as well.
*I’ve never done it, but I’m thinking about not only trying these in the oven but also using a whole roll. That may not work well, but I think I’ll try. If you try before I do, please let me know!