Improved Rhodes Cinnamon Rolls
It doesn't take a lot to make Rhodes Cinnamon Rolls the best and easiest dessert you've ever made!
Equipment
- baking pan
- Parchment paper
- Plastic Wrap
Ingredients
- 1 pack Rhodes Cinnamon Rolls
- 1 cup Peanuts
Instructions
- First, take your cinnamon rolls out of the package, and prepare the baking tray. Make sure you spray the baking tray with cooking oil before placing the rolls. I use parchment paper because I want to be sure that they won't stick. Leave enough space between the cinnamon rolls so that they won't stick to each other when they rise. Cover the tray with oiled-up plastic wrap.
- Let your rolls thaw in the fridge for about 8 to 12 hours before you take them out to rise. Once they have thawed, they will need additional time to rise. The rising time is between three and five hours, depending on the temperature where your cinnamon rolls are. If they are in a warmer room, they will rise sooner but don't expect this time to be under three hours.
- Don't disturb the rolls while rising, don't uncover them, and don't change their position.
- During the last half-an-hour of rising, preheat the oven to 350 °F, i.e., 175 °C. When the rising time is over, remove the plastic wrap from the tray and pop the cinnamon rolls into the oven. Bake at the same temperature for about 15 minutes.
- Your Rhodes cinnamon rolls are done when they get golden brown.
- Add the frosting while they are still warm, but not hot, so about 10 minutes after you remove them from the oven. Take the frosting pack out of the fridge, and knead it gently.
- Distribute it evenly over all rolls.
- When it spreads nicely, sprinkle the rolls with the peanuts, and enjoy them with a cup of your favorite tea!
Nutrition
Serving: 1servingCalories: 329kcalCarbohydrates: 50gProtein: 7gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 223mgPotassium: 131mgFiber: 3gSugar: 16gCalcium: 33mgIron: 2mg