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By Eileen Goltz,

An easy way to make fresh cinnamon rolls using frozen bread dough. Just thaw the dough, sprinkle with filling mix, roll, cut and bake. Enjoy!


1 loaf frozen bread dough, thawed - like Rhodes Bread

2 tablespoons melted butter or margarine 
2/3 cup brown sugar
/2 cup chopped walnuts or pecans 
1 teaspoon ground cinnamon 
1/3 cup whipping cream or non dairy substitute 
2/3 cup sifted powdered sugar 
1 tablespoon dairy milk or non dairy substitute
1 teaspoon vanilla


Grease two 9-inch round cake pans. In a bowl, combine brown sugar, cinnamon and chopped nuts. Roll dough to a rectangle (working with kids this can be any shape as long as they can roll it).
Brush the top with melted butter and  sprinkle the cinnamon-nut mixture over the dough. Starting at the long edge, roll the dough up, jelly roll style, not too tight and then, using a little water, moisten the edges and seal.
Place the seam side down and cut the roll into 18 to 20 slices. Place the rolls, cut side down, into the two prepared cake pans. Let rise for about 1 hour at room temperature, until doubled in size.
Preheat oven to 350 degrees. Drizzle the cream over the rolls in the pan and then bake for 25 minutes. While the rolls are baking,combine the powdered sugar, milk, and vanilla in a bowl. (Add more powdered sugar or milk  for preferred consistency.
Drizzle the creamy frosting over the rolls while they’re still warm.

Notes: Recipe inspired by

Yield: Makes 18 to 20 cinnamon rolls.

Recipes: Bread, Cinnamon Rolls, Dairy or Parve, Kosher

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