I would normally make these rolls with frozen Rhodes roll dough, but when I pulled the dough out of the freezer yesterday, I noticed it had expired back in April (shows how much I use frozen dough)! I already had my heart set on some cinnamon and sugar rolls, so I decided I would try the same technique using these 30 Minute Rolls that I love so much. They turned out very yummy! They have a different texture than the Rhodes rolls, but they were still delicious and they came together in no time. I made half of the rolls plain to serve with dinner and the other half these cinnamon and sugar ones for dessert!
Cinnamon and Sugar Rolls
12 frozen Rhodes rolls or 1 batch of 30 Minute Rolls
3 Tbl. melted butter
1/2 cup sugar mixed with 1 Tbl. cinnamon
2 Tbl. melted butter
1 c. powdered sugar
a little milk
1 tsp. vanilla extract
If using Rhodes frozen dough: Take frozen rolls and dip tops in melted butter and then in cinnamon and sugar mixture, place sugar side up in 9x13 pan. Repeat with remaining dough. Spray a piece of saran wrap with cooking spray and cover rolls. Allow to rise for about four hours. Bake at 350 degrees for about 10-15 minutes. Drizzle glaze over warm rolls.
If using 30-Minute Rolls: Make dough according to recipe instructions. After rolling into balls, dip the tops into melted butter and then into cinnamon sugar mixture. Place sugar side up on greased cookie sheet. Let raise about 15 minutes. Bake at 400 degrees for 10 minutes or until browned. Remove from oven and drizzle with glaze.
Glaze: Whisk together all ingredients until nice and smooth, adding milk until it reaches desired consistency.