My brother is town for a training and normally I make smoothies for breakfast, so he can just grab it and go. But on the weekend, I wanted to do something a little more special, but not too time consuming since we had a full day ahead of us. These easy, but super delicious, cinnamon rolls fit the bill perfectly.
And yes, for all you inquiring minds—I am not longer baked, broiled or burnt. Whew! Lesson learned. I will not go to the beach without sunscreen ever again. Or at least not this summer. Next summer—who knows!
Now, back to these cinnamon rolls. I realize this makes my third cinnamon roll recipe, but I’m not embarrassed. Each roll has their own merits. One is a yeast roll, one is not and this one is semi-homemade. Depending on your time and culinary skills, I have generously provided you with options.
Oh, who am I kidding? I like cinnamon rolls. 🙂
My brother and I dug into these and demolished them fairly quickly. They gave us enough energy to stroll around Chinatown before we gorged ourselves some more. It was a good day, minus the sunburn! And the minor car issue we had, but that’s a story for another day.
Easy Cinnamon Rolls
- Rhodes Cinnamon Rolls 12 rolls
- 1 3 oz package Vanilla Pudding – COOK and serve, not instant
- 1/2 cup butter melted
- Lightly spray a 9×13 pan with non-stick spray. Lay the cinnamon rolls in a single layer in the dish.
- Sprinkle the unprepared pudding mix over the cinnamon rolls, then pour the butter over the rolls.
- Cover the dish tightly with plastic wrap that has been lightly coated with cooking spray and refrigerate overnight.
- In the morning, remove rolls from fridge and let them continue rising until doubled in volume, about 30-45 minutes.
- Bake for 15-20 minutes at 350 degrees or until golden brown.
- Spread the icing that came with the rolls over them and serve.