Cinnamon Butterflake Rolls

Cinnamon Butterflake Rolls

  • 24 Rhodes Frozen Dinner Rolls  
  • 2 Tbl. unsalted butter, melted
  • 6 Tbl. light brown sugar, packed
  • 1 1/2 tsp. cinnamon

Vanilla Icing

  • 1 1/2 c. powdered sugar
  • 1-2 Tbl. milk
  • 2 tsp. vanilla extract
  1. Place frozen rolls in a 9×13-inch baking dish, cover with plastic wrap and allow to thaw in the refrigerator overnight.  In the morning, combine two dinner rolls and roll into a ball.  Using clean kitchen scissors, cut four or five deep slits almost to the bottom of the roll  Place in a greased muffin tin.  Repeat with remaining rolls.  
  2. Combine melted butter, brown sugar and cinnamon.  Using your hands rub the cinnamon/sugar paste all over the rolls, making sure to get inside every slit.  Spray plastic wrap with cooking spray and loosely cover rolls.  Allow to rise in a warm place until doubled.  
  3. When rolls have risen, remove plastic wrap and bake in a preheated 350 degree oven for 15-16 minutes.  Carefully remove rolls from muffin tin as soon as they are finished baking.  Brush vanilla icing over the warm rolls.  Serve.
  4. For the Vanilla Icing: Combine powdered sugar, one Tablespoon of milk and the vanilla extract and stir together until smooth and creamy.  If it’s too thick, add a little more milk.    

Base Recipe adapted from this SITE

Cinnamon Butterflake Rolls
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