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December 11, 2016

Cinnamon Rolls from Frozen Bread Dough | Rhodes Bread Dough | Holiday Brunch



  
"Homemade" Cinnamon Rolls
from frozen bread dough

There is nothing quite like homemade cinnamon rolls.  My mom is famous for her homemade cinnamon rolls - she makes the dough from scratch and tops them with cream cheese icing (recipe here).  For those of us that don't have the patience (or time) to make homemade dough like my Mom, I have a great shortcut for you : frozen bread dough.

Frozen bread dough and I go back a long time.  At our first "supper club" back in 2006 (?) I made "homemade" bread from frozen bread dough.  The guys (including my future husband, who I hadn't started dating yet...) went crazy.  They said they had never tasted anything so amazing - it was soft, moist, light, chewy... they went on and on.  Mike still talks about that bread to this day - maybe that was what attracted him to me! Sadly, I don't think I've ever made it for him since that night - oops!  Guess I'll have to put that on our list.  His birthday is coming up!

The point to that story (sorry...) is that I believe the appeal of "homemade" bread is not the fact that it is made "at home," but that it is fresh baked.  I use that very same frozen bread dough to make cinnamon rolls that taste, look and smell just like homemade dough - but the hard part is already done for me!  All I have to do is thaw the dough, roll it out, butter cinnamon and sugar, rise & bake.  It really takes no time at all - it just has to be done the night before to allow for the rolls to rise. So, whether you want to call them "Homemade" or "Fresh Baked" Cinnamon Rolls - they will definitely be a "Keeper" recipe, I'm sure!

Stop by my Everyday Occasions, The Store for more of my baking essentials for making really easy "homemade" desserts.

"Homemade" Cinnamon Rolls

from frozen bread dough
, makes 24 large rolls


3 loaves of frozen bread dough, thawed (it comes 3 to a bag)
8 tablespoons of butter, softened
1 1/2 cup of brown sugar
4 tablespoons of cinnamon
butter icing glaze (recipe below)

Thaw three loaves of frozen bread dough in the refrigerator or on the counter (there are directions for thawing on the bag).  Allow the thaw dough to rise for 1-2 hours in a warm area covered with a damp cloth.  Roll the dough out into a rectangle onto a floured surface.  Spread softened butter on the rolled out dough.  Sprinkle sugar, brown sugar and cinnamon over the dough.  Roll up the dough into a log.  Slice into 2-inch thick rolls.  Place into a buttered pan, or one lined with parchment paper.

Cover with a warm damp towel and allow to rise 1-2 hours in a warm area.  If you are preparing the night before and baking in the morning, keep them in the refrigerator and let them rise about 1 hour before baking.  When the rolls have doubled in size, bake them at 350 degrees for 15-18 minutes until they begin to brown.  Top with Butter Icing Glaze.


Butter Icing Glaze
for cinnamon rolls

2 tablespoons of butter
2 tablespoons of milk
powdered sugar

Melt butter with milk in the microwave for 30 seconds.  Add powdered sugar until the glaze is the right consistancy - it should pour, but not be runny.  The heat from the cinnamon rolls will help the glaze to melt over them easily.  


 

Rhodes frozen bread dough can be found everywhere.  There are 3 loafs in each package.


I made a large batch and used all three loafs.  This is what they'll look like when they've risen.


I rolled them out 1 at a time.   This has the butter and sugar on it.


Now the brown sugar.


And the cinnamon.  Then roll up the dough into one long roll.


Your roll can be longer or shorter - it doesn't really matter.


I made different sized batches in different pans.  I plan to bake them and put them in the freezer for various occasions.  This one has 5 large rolls.


I like how to rolls bake in muffin pans - they are very pretty and more individual.


This is what the rolls look like when they have risen overnight - doubled in size.
Stop by my Everyday Occasions, The Store for more of my baking essentials for making really easy "homemade" desserts.


 

When I first started my catering business I wrote all of my favorite recipes in a little blue journal book so I'd have them with me all of the time.  Over the years I've shared a couple of recipes from this little journal, but not all.  Truthfully, when I started this blog (forever ago...?) I was a burnt out on all of those recipes I'd made hundreds of times.

Now, after a four year break from the catering business, I am ready to dive back in to some of those old favorites, because after all, they were really great recipes for entertaining.  This Chocolate Molten Cake recipe was one of my first and best go-to's as a caterer.  I always served it at dinner parties - with great success.  The ingredients and supplies are humble - chocolate chips and a cupcake pan!  They work great for parties because the batter is made in advance, then baked right before dessert and served warm.

I made these last year for a friends dinner.  While the recipe makes 6-12, they work great in the freezer.  Just bake all of them together, then freeze the leftovers.  You can reheat in the microwave for just 30-60 seconds.


Now, onto the recipe, perfect for any celebration....

Chocolate Molten Cakes
makes 6 medium cakes or 12 small individual cakes

Sign-up here for an emailed version of my Printable Recipes.



2 tablespoons of butter, melted
2 tablespoons of cocoa
......

3/4 cup of butter
12 ounce of chocolate chips
1/2 cup of heavy cream 
5 eggs
3/4 cup sugar
2/3 cup of flour

Prepare cupcake pans by coating the inside of each with melted butter by swirling it around.  Then sprinkle the insides with cocoa, coating completely. 

To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream.  Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth.  When chocolate has cooled slightly, stir in eggs, sugar and flour.  Pour into prepared cupcake pans.  Refrigerate for 1 hour (at least) and up to a couple of days.

Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the outsides and most of the top have set, and the centers are still slightly runny.  You can insert the tip of a knife to test.   You just want a bit of the very center to be a thick pudding like texture.   Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.  

Serve with whipped cream, ice cream and dusted with chocolate or cinnamon.

 

Melting chocolate with the butter and cream this way is so easy - microwave! 



The pans buttered and cocoa-ed while the chocolate is in the microwave.



Perfectly melted. 







You can fill them almost all the way to the top - they don't puff too much. 



Cooling for 5 minutes to help them continue to set. 



Top with a sheet pan... 


Ready for the flip... 



Mid-Flip 











So, so good.  You really must try them. 



10 seconds later...


Sign-up here for an emailed version of my Printable Recipes.


Here is the easy-to-pin strip!

 









Our home is officially freshened for spring.  This season, I am embracing blues and fresh greens with plenty of pots full of lush plants.  I have vases full of daffodils and pitchers with tulips, buckets of blooming branches and planters planted with topiary.  Most importantly, the windows are open, the sprinklers are running (we need some rain!), the mornings and evenings are chilly, but the afternoons are warm.  We are ready for time in the garden, hosting friends for casual dinners and family for spring holidays.  Welcome, Spring!



This collection features new custom block prints for Spring with my favorites, blues and greens.  There are pillow covers, table runners, napkin sets, tea towels and fabric yardage for your special projects.  


This table is set with a row of potted tete a tete (mini daffodils) in Small Rustic Pots down a Green Lily Runner.  I love the aged finish these pots have, they truly look like weathered antiques.  Creamware Platters hang in the background - one of my reasonless favorites.


The front door is holds a Hanging Basket full of forsythia for now.  In a couple of weeks, it will change to cherry blossoms.  Our front steps are set with two Planters from the Large Medallion Set (that comes with one this size, and one larger).  The larger two are on our back porch.  


The Rattan Baskets (set of 2, nesting) are back in stock.  The larger of the set is a permanent fixture on our ottoman, always filled with various reads and toys ; )




Now onto the pillow covers.  The pillow covers!  Here, the Privot Berry 22" square cover is paired with the Light Blue Leaf Rectangle cushion cover.























Privot Berry Pillow Cover Collection, $32-42





Cupcakes on the smallest of the Bread Board Set.






This green color turned out a little brighter than I had intended, but I think it feels fresh and springy!


















Planter Boxes

 I am so thrilled with these.  The smaller (Petite Medallion Planter, $45) is an 8x8x8" cube, and holds a 6" potted plant perfectly.  The larger (Petite Orchard Planter, $80) is a 12x14x12" cube that holds an 8-10" potted plant.  I am using these indoors right now for topiary, but will likely move them outdoors with boxwood and some sort of trailing flower in a couple of weeks.


I love how they add a stateliness to any area, like our entry.



Potted Gardenia Topiary in the Orchard Planter that will move outside once summer is here, with a large watering can... to help me remember to keep it watered ; )





I love these "short" flower buckets.  They are the perfect size to plop in a potted herb from the grocery store, or in which to keep my cleaning supplies or packets of seeds.  I've even used them to keep a bottle of wine chilled for an outside party.


You might remember seeing these Tall Floral Buckets in the photos of my Workshop/Pop-up Shop.  They come as a set of 3 for $84 (various sizes, this being the largest).  I have a lot of plans for them - umbrella stand, hanging on pegs to hold gardening tools, blooming branches, and, of course, flowers.


Here, Mr. poses for his picture with the set of all three of the Tall Buckets (that come as a set) are pictured together.



I have three new colors of wraps for this season, beginning with an all-time favorite, Chatham Blue Wrap.  This goes with everything, including my signature dark jeans with white shirt.  I wear it with workout clothes and a puffer vest during the week and throw it over my shoulders with a blouse for every other occasion.  I love these!



I can't wait to pair this with white jeans.  It would look great with white on white, a bight coral top or a light blue shirt (another favorite of mine).  This is definitely going to become a staple.



This is my springy wrap.  I've mentioned that I don't own too many colors in my wardrobe.  This pale yellow brings a springy feel to any outfit.  I'm picturing it with a navy pencil skirt and cream silk blouse for Easter.





I've added a new collection of ribbon this spring.  I love the simple, stitched look of this ribbon.  The colors are beautiful, and it will add a homemade touch to any gift, napkin or bundle of flowers.






Lemon Cupcakes topped with Swiss Buttercream, recipe coming later today.



Striped Cupcake Wrappers in fun spring colors.  I have used the blue and yellow for the cupcakes above, and will save the other colors for other occasions.



All of the supplies can be found, here, in the Baking Supplies Collection.










 









Le Pens + Tablets Collection














I'll be sharing some step-by-step blog posts for some of the projects featured in this collection today and tomorrow.  In the meantime, enjoy browsing the Spring Collection : )


Shop the Spring Home Collection >





22 comments:

  1. these look amazing. i'm going to give them a whirl next weekend. quick question, do you thaw the dough on counter or in fridge? do you find one way makes a difference? i've never bought frozen bread dough before. thanks!
    tessa

    ReplyDelete
  2. You have so many wonderful recipes. This one is a must for me and I would love it if you had a printer friendly version of it :-)

    ReplyDelete
  3. Anonymous7:27 PM

    I just made these after dinner tonight and they tasted wonderful. I didn't have any powdered sugar so i found a recipe for a sticky bun glaze with brown sugar and it worked well with them. Glad I came upon this recipe.

    ReplyDelete
  4. making these only letting rise for a tiny bit though lol i want them now!

    ReplyDelete
    Replies
    1. Jenny9:56 AM

      Yes, the waiting game is the worst part!

      Jenny

      Delete
  5. Thanks Jen! Such a great recipe for Christmas morning! And if anyone wants an easy weekday special treat, Rhodes makes cinnamon rolls that you pop in a cold oven for 25 minutes with a great frosting! But I am making yours! Absolutely love your blog!!

    ReplyDelete
    Replies
    1. Jenny9:55 AM

      Thanks, Kris! When I made these last weekend, I said to Mike, "It smells like Christmas morning!"

      Jenny

      Delete
  6. These look amazing!! Can we also get the recipe for your "homemade" bread? I'm so intrigued now! Absolutely love your blog!

    ReplyDelete
  7. Um this is amazing! I love this idea and I hope I can find this bread! Hope all is well in the new home/move. MA is missing you though ;)

    xx
    Justine

    ReplyDelete
  8. Yum. We grew up using that bread dough for fried dough (with syrup and powdered sugar) on Christmas morning.
    -Lindsey
    mimiandjack.blogspot.com

    ReplyDelete
    Replies
    1. Anonymous2:28 PM

      ohhhh Lindsey can I have that reciepe for the fried dough, I need to try it! Thanks
      Robin

      Delete
    2. Anonymous3:13 PM

      We call them dough gods use good lard cast iron skillet stretch dough out fry butter sugar on top when done
      Ej

      Delete
    3. We called them doughboys growing up. My mother put powdered sugar on them.

      Delete
  9. Love that white baking dish! Can you tell me where you found it? These look yummy - cannot wait to get some in the oven :)

    ReplyDelete
    Replies
    1. Hope - it is an Emile Henry pan... it cleans up beautifully - nothing sticks to it!

      Delete
  10. Can you make these and then freeze them without baking?

    Jenna

    ReplyDelete
  11. Hi Jenny! Happy New Year... love your blog and I've been holding on to this Post in my inbox for a few weeks now.
    I would like to make these for a breakfast I will be hosting. I have several other dishes to juggle that morning but still want the fresh-baked flavor and smell! Can I prepare the rolls ahead of time (but not bake), freeze and then thaw overnight... bake fresh in the morning?
    Thanks so much.
    Christine

    ReplyDelete
  12. Hi Jenny, I'm planning to make these for a brunch shower I'm hosting this weekend. You mentioned making them the night before and letting them rise overnight, to be baked the morning of... Am I supposed to let them rise overnight in the fridge? Or are they really ok to sit on my counter overnight?

    Thank you so much for all the time and detail you put into your posts! You provide so much inspiration and help for me. -Jessi in North Florida

    ReplyDelete
    Replies
    1. Jessica -

      Yes, you can leave them on your counter overnight... but, depending on the time of your party, you can leave them in the fridge overnight and they will rise just a little bit, then you can leave them out in a warm spot for just an hour or two and they will finish rising, then you can bake.

      Good Luck!
      Jenny

      Delete
    2. Thank you! They're prepped, covered with plastic wrap and in the fridge now. Will pull out tomorrow morning to come back to temp and rise again before baking. These cinnamon rolls are such an easy trick! All my guests will LOVE them! Thank you again for the help. -Jessi

      Delete
  13. Anonymous4:27 PM

    Jenny your recipe description says to sprinkle both white sugar and brown sugar but your recipe measurements does not reference how mach white sugar. How much should I use?
    Love your blog!
    Kelly

    ReplyDelete
  14. Hi Jenny! Getting ready to make these this weekend and I see that you reference white sugar, but I didn't catch how much? Is it equal amounts brown and granulated sugar? Thanks so much!

    ReplyDelete

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