2 loaves of Rhodes frozen wheat bread loaves
butter
flour (we used wheat)
1/3 cup sugar
1/3 cup brown sugar
1-2 tablespoons cinnamon
raisins
cream cheese frosting (from the store in a plastic container)
Preheat oven to 325 degrees.
Thaw bread (we used the fridge method).
Roll out each loaf separate (in a rectangle shape) on a floured surface. Heat a hot chocolate mug full of water. Once that boils fill with raisins and let them sit. Spread butter on bread. Sprinkle with cinnamon and sugars. Drain raisins and sprinkle them on top. Roll the dough up into a log and cut into a 1 1/2 in length with dental floss. Place cut rolls onto a cookie sheet (sprayed with cooking spray), cover with plastic wrap and a towel. (The regular size cookie sheet is a little to big. I used one slightly smaller.) Place in a warm place to let them raise. Once they look big enough (about double the original size) pop them into the oven for about 25 minutes. Makes about 22-24.
Tip: You can tell they are done by tapping on them they should sound hollow. Let cool a little bit before you smother them in a jar of frosting.... yummy!
Ok so this was an experimental recipe for me. I just kind of went with the flow and they turned out awesome. It was my first time making cinnamon rolls. I did not add up the "nutritional values" because that might be a little to scary. (They do have wheat bread with raisins that has to be a little more healthy than the traditional kind.)
butter
flour (we used wheat)
1/3 cup sugar
1/3 cup brown sugar
1-2 tablespoons cinnamon
raisins
cream cheese frosting (from the store in a plastic container)
Preheat oven to 325 degrees.
Thaw bread (we used the fridge method).
Roll out each loaf separate (in a rectangle shape) on a floured surface. Heat a hot chocolate mug full of water. Once that boils fill with raisins and let them sit. Spread butter on bread. Sprinkle with cinnamon and sugars. Drain raisins and sprinkle them on top. Roll the dough up into a log and cut into a 1 1/2 in length with dental floss. Place cut rolls onto a cookie sheet (sprayed with cooking spray), cover with plastic wrap and a towel. (The regular size cookie sheet is a little to big. I used one slightly smaller.) Place in a warm place to let them raise. Once they look big enough (about double the original size) pop them into the oven for about 25 minutes. Makes about 22-24.
Tip: You can tell they are done by tapping on them they should sound hollow. Let cool a little bit before you smother them in a jar of frosting.... yummy!
Ok so this was an experimental recipe for me. I just kind of went with the flow and they turned out awesome. It was my first time making cinnamon rolls. I did not add up the "nutritional values" because that might be a little to scary. (They do have wheat bread with raisins that has to be a little more healthy than the traditional kind.)
Comments
Does the dental floss add any mint flavor? just kidding. :P