Cooking Thursday

Cinnamon rolls! They are such a treat, but not something I make often because they aren't too good for the waistline...  But occasionally I do make them.  I made these for Easter.  This is a short cut recipe.  It uses premade frozen dough which makes this an easy way to put out a pan of cinnamon rolls!  These rolls are soft and fluffy and sure to please.

Frozen Cinnamon Rolls with Heavy Cream

12 count Rhodes Frozen Rise and Thaw Cinnamon Rolls
1/2 cup heavy cream at room temperature
6 tablespoons butter, melted and cooled
1/3 cup brown sugar
2 teaspoons cinnamon

Grease a 9x13 pan and lay rolls in pan at a slight angle, about 1/2 inch apart.
Spray a piece of plastic wrap with non-stick spray and place on pan, spray side down.
Let rolls thaw on counter for 4-5 hours until rolls are doubled in size. You can also put them in the refrigerator and allow them to thaw overnight, then rise on the counter for a few hours until doubled in size.
Once risen, preheat the oven to 350 degrees.
Melt the butter and allow it to cool. Stir in brown sugar and cinnamon.
Pour the room temperature cream evenly over the rolls.
Put sugar mix over rolls and spread to cover.
Bake for 25 minutes or until golden.
Drizzle provided frosting over top.