Best 5 Easiest Cinnamon Rolls On Earth Frozen Bread Dough Recipes

CINNAMON ROLLS FROM FROZEN BREAD DOUGH - EASY

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.

FROZEN BREAD DOUGH CINNAMON ROLLS

Steps:

• Gather the ingredients.
• Using some of the cold butter, grease a pan. Place the frozen bread loaf inside and grease a piece of plastic wrap to place over the dough. Thaw the dough in the refrigerator overnight from 10 to 12 hours, or for about 4 to 5 hours at room temperature.
• Once the time has elapsed, use the remaining cold butter to grease 2 8-inch round cake pans.
• In a medium bowl, combine the brown sugar, finely chopped pecans, and cinnamon. Mix well to combine and set aside.
• On a lightly floured surface, roll out the thawed bread dough into an 18x6-inch rectangle. The dough is quite elastic, so be patient when rolling it out to the recommended size. Let the dough rest for a few minutes now and then and it will relax and be easier to roll. Brush the melted butter evenly over the dough.
• Sprinkle the brown sugar and cinnamon mixture over the buttered dough.
• Starting at the long end, carefully roll the dough up to form a log. Slice the log into 20 to 22 uniform slices.
• Arrange the formed rolls in the buttered cake pans. Move the pans to a draft-free place, cover with a clean kitchen towel, and let them rise for about 1 1/2 hours, or until doubled in bulk.
• When the rolls have nearly doubled in size, preheat the oven to 350 F.
• Drizzle the heavy cream evenly over the rolls-about 3 tablespoons per pan-and bake for 25 minutes. Remove the cinnamon rolls to racks to cool until just slightly warm.
• While the rolls cool off, sift the powdered sugar into a medium bowl, add the milk and vanilla, and stir until well blended. For thinner icing, add more milk, a few drops at a time. To thicken, add more powdered sugar.
• Drizzle or spread the icing over the warm cinnamon rolls. Remove the cinnamon rolls from the pan while they are still warm and serve.

EASIEST CINNAMON ROLLS ON EARTH (FROZEN BREAD DOUGH)

Steps:

• The night before:.
• Defrost dough and bring to room temperature
• Grease a 9x13 pan and sprinkle a little brown sugar in the bottom.
• Roll out the dough on a floured surface to about 1/4" thick (a long oval-shape is good).
• Spread butter all over the surface of the dough.
• Sprinkle buttered dough with brown sugar, cinnamon, walnuts and raisins.
• Drizzle about half of the caramel topping over the dough.
• Roll up the dough so it ends up as a long tube.
• Slice the dough into 3/4" rolls and place in the greased pan.
• SMASH the rolls down with the palm of your hand (you don't want them flat, just smushed).
• Drizzle the remaining icecream topping over the rolls.
• Spray saran wrap with cooking spray, cover the rolls tightly and place in the refrigerator overnight (they will rise slowly in the cold).
• The next morning:.
• Preheat oven to 350*F.
• Pop rolls in the hot oven for ~30 minutes or until golden brown and ENJOY.

EASY CINNAMON ROLLS

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

CARAMEL ROLLS MADE FROM FROZEN BREAD DOUGH

Steps:

• Mix caramel mixture (brown sugar, syrup and cream) in saucepan; pour on bottom of two 9 x 13 inch pans (greased). Allow bread dough to thaw in original plastic bag. Let rise until dough has swelled the bag. Cut the package open and remove dough. Place dough on pastry sheet and roll 2 loaves at a time into rectangle, approximately 12 x 14 inches x 1/2 inch thick. Brush with melted butter, sprinkle with sugar and cinnamon. Roll and seal; cut into slices, approximately 1/2 inch thick. Place on top of caramel mixture. Let rise until double (approximately 30 minutes). Bake at 350-400 degrees; 20 to 30 minutes. Don't over bake as caramel will harden.