Happy Monday! I hope everyone had a great weekend! I was supposed to start packing my stuff to move in two weeks, but I opted to put that off once again and just bake things instead. Personally, I think it was a great choice. I did start cleaning out my craft closet, but I gave up after about 10 minutes, so I don’t really think that counts. I have a long and treacherous journey ahead of me, that’s for sure. I digress.
I was dying to bake something this weekend, so I offered to bring breakfast to my small group on Sunday morning. I really wanted to make cinnamon rolls (like the real ones, with the icing), and I found a few seemingly easy recipes on Pinterest, but then I got scared because I’ve never made anything with yeast and the stakes were too high. So I found this recipe that used frozen yeast rolls and all of my problems were solved! I got it from my Junior League cookbook, and it is SO good and SO easy! They’re called cinnamon rolls but they’re more like monkey bread with a few extra steps and not prepared in a bundt pan. Basically they’re little nuggets of joy.
Here’s what you’ll need:
-3/4 cup brown sugar
-2 sticks of butter
-1/2 cup chopped pecans
-1 cup granulated sugar
-1 tbsp cinnamon
-24 frozen dinner yeast rolls (I used like 30 because I had room in the pan)
-1 4oz package of butterscotch pudding mix
-1/2 cup chopped pecans
Here’s what you’ll do:
1.First, combine the brown sugar and one stick of butter in a small saucepan. Cook over medium-low heat until the sugar has dissolved.
2. Next, pour the sugar mixture in the bottom of a 9×13 pan, tilting to make sure every corner is covered. Sprinkle with 1/2 cup pecans.
3. In another saucepan, combine the other stick of butter, granulated sugar and cinnamon, and cook until the butter melts.
This is where we need to talk about the rolls. You need to find frozen little dough balls, not “brown and serve” yeast rolls. I only found one bag of them, and they were Rhodes brand. Sometimes the packaging doesn’t make it clear, but if you look at the rolls themselves and the instructions, you should be able to figure it out!
4, Coat the frozen dough balls in the butter mixture, but be sure to save some! What I did was put them in the pan a few at a time and toss them around with a fork until they were lightly coated.
5. Arrange the rolls over the brown sugar layer in rows. I used more than 24, so if you want to use the whole bag like I did, you’re going to have to squeeze them in tight!
6. Next, sprinkle the butterscotch pudding powder over the rolls. It will look like it’s way too much, but it’s not. Sprinkle the other 1/2 cup of pecans and drizzle any remaining butter/sugar/cinnamon mixture.
7. Spray a sheet of foil with Pam and loosely cover the rolls. Then place a dish towel over the foil to prevent too much rising. Let rise for 8-10 hours.
Okay, so I let mine rise, but I don’t think they got much bigger. I left them in the fridge, so that could be why, and also it could be because they were still frozen when I used them. I mean they turned out fine, I just really wanted them to grow. Here’s what they looked like in the morning after their 10-hour rest:
8. In the morning, pre-heat the oven to 350 degrees and remove the foil.
9. Bake 25-30 minutes or until brown and bubbly. Some of mine were still very undercooked in the middle. I don’t know why and I don’t know how to fix it, so, sorry. They’re still delicious!
10. Let stand in the pan for 10-12 minutes to cool. Then, invert the whole pan onto a serving tray, and ta-da: cinnamon rolls! I’m not sure if this is the best way, but what I did to flip them was place my serving platter on top of my 9×13 and then flipped the pan.
Enjoy! These are perfect to take somewhere, or they’d also be great on Christmas morning, or any Saturday, really. I have some left, so I will definitely be putting the green smoothie on pause for a couple of days while I eat these for breakfast.
This recipe is from Texas Tables, a cookbook by Junior League of The Woodlands.
That’s all for meow!
For more K.Moss Lifestyle, follow along at: