1 pkg of Rode's slow rise cinnamon rolls (12 in a bag...be careful NOT to get the quick rise...the bag you want will have red on it)
1 C brown sugar
1 C cream
Heat the cream and brown sugar on med heat in a small saucepan until the sugar dissolves (about 5 min.)
Grease a cake sheet (not a cookie sheet) if you use all 12, for 6 rolls I use a 9 x 13 pan. Pour the mixture into the cake pan and set the frozen rolls on top. Let rise (you can let them get as big as you like) and cook according to the directions on the bag.
After they are finished baking quickly turn the pan upside down onto a cookie sheet. The goo runs over the rolls, yummy! We love these on Sunday morning.
Note: I will put the rolls out at about 8:30 in the evening and then put them in the frig before I go to bed around 10:30. In the morning I take them out and let them sit for 30 min and then I bake them.
1 comment:
Yay! Cami Blogs!! (this is a momentous moment!) So I have made these and must agree that they are super easy and yummy.
Last time I made them I let them rise for about an hour and a half before putting them in the fridge overnight. Then I took them out of the fridge while the oven heated....and they turned out great. Tera and I also put some chopped pecans on them and I quite enjoyed that little addition!
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