If I have said it once, I have probably told you a million times that my family and I love cinnamon. Anything cinnamon is probably going to be a favorite of mine 🙂 So about a month ago I was surfing on Pinterest and came across this recipe for the mini cinnamon monkey rolls. I just love monkey rolls and bread. Breaking off one piece at a time is a grazer’s dream.
I made this recipe for Sunday morning and they did not last long at all. The recipe makes 12 mini rolls. Now, I will say my family didn’t down them in one sitting but they were happy to graze all day and pick little bites throughout the day. Yes, I had some too! They were really good and it’s such a easy recipe. If you don’t have time for dough to rise this is the recipe for you.
Recipe Yields 12 mini rolls
12 Rhodes™ Dinner rolls, thawed but still cold (you can find them in the freezer section)
6 tablespoons butter, melted
2 tablespoons corn syrup
½ cup brown sugar
2 teaspoons cinnamon
1 cup powdered sugar
1 tablespoon butter, melted
1-2 tablespoons milk
½ teaspoon vanilla
12 Dinner rolls – thawed but still cold, melted butter, corn syrup, brown sugar and Cinnamon. Cut each Dinner roll into 6 equal pieces. Use a pair of kitchen scissors or a pizza wheel. In a bowl, combine melted butter and corn syrup and stir until well mixed. In another bowl, combine the sugar and cinnamon and mix well. Dip 6 roll pieces at a time in the butter mixture. Plop each of those buttered pieces in the cinnamon and sugar bowl. Roll them around until they are coated from head to toe. Place 6 pieces in each well – sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. Preheat 350 degree oven. Bake for 15 to 20 minutes or until golden brown. Chefs note: Once you remove them from the oven, you will notice that some of that yummy caramel has oozed up and out of the tin. Don’t despair! Don’t leave it there! Simply take a heat proof spatula, and quickly push all that gooey caramel back over to the beautiful rolls. While they are still quite warm, take a knife and go around the edges of each well. The rolls won’t stick . . . they will easily come right out of their hole. I like to lay out a piece of parchment paper and place each roll upside down. Most of the gooey caramel is resting on the bottom. Once they cool slightly, and the caramel has set a bit . . . turn them right side up. Prepare the vanilla glaze and drizzle it over the rolls. I like to drizzle when the rolls are still just a tad warm. The glaze will seep down into the crevices and each little bite will be “sweet!” You can use a spoon, fork or a squeeze bottle.
Try to eat just one!
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