December 27, 2009

Cinnamon Buns or Cinnamon Rolls using Parker House Rolls or Bread Dough

When it comes to Cinnamon Rolls or Buns I admit... I usually pass.

I know they are hugely popular with (apparently) everyone but me, but even as a child I would pass them up. I do make them for my family however, and they are certainly popular for breakfast when hosting overnight guests. I typically make mine (pictured above) from a simple white homemade bread dough recipe, but another 'quick' version is to use pre-made frozen rolls or bread dough bought from the grocery store. This is how my mother makes her rolls and they are ever-so-popular with all friends and family that have enjoyed them over the years. Below is the old Parker House recipe your Grandmother probably has tucked in her files as well but if you use bread dough, just let it thaw long enough that you can cut or pull it into about 8 equal sized chunks and proceed as below.

Cinnamon Buns

1 Pkg. Parker house rolls
1 sm pkg. Vanilla pudding (the 'cook' style - not instant)
½ cup brown sugar
cinnamon to taste
1 stick of butter, melted

The night before serving, spray a 9X13" pan with Pam. Place the frozen rolls in the pan. Mix the dry ingredients and pour over the rolls. Melt the butter and drizzle over the rolls.

Place into a cold oven (or just leave it on the counter). Allow to sit all night. The next morning, remove the rolls, preheat oven to 350 degrees and bake for 25-30 minutes. Allow to sit for five minutes before serving. You can top with a simple powdered sugar/milk/butter glaze if you prefer!Print Friendly and PDF