Tuesday, June 02, 2015

Cinnamon Roll Wreath

I love making cinnamon rolls and then packing them up and freezing them individually so whenever I want one, I simply pull one out and warm it up. There is nothing like a good cinnamon roll and a cup of hot coffee.  I use a lot of Rhodes frozen dough to make different recipes. This past Sunday I discovered that Rhodes made their own cinnamon rolls and I knew they had to be good. So I bought a bag and decided to get creative and make a cinnamon roll wreath. Turned out so pretty and it was absolutely delicious! 

Cinnamon Roll Wreath

1 bag of Rhodes Cinnamon Rolls (12 pack)
4 ounces cream cheese, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of salt
1 tablespoon freshly squeezed lemon juice
3 tablespoons milk, plus more if needed

First line a baking sheet with parchment paper. Then line all 12 cinnamon frozen rolls on the lined baking sheet. Lay a piece of plastic wrap on your counter or on another baking sheet and spray it lightly with non stick spray. Then flip the plastic wrap over to cover the rolls and leave them alone to thaw for about an hour. 

Once the rolls have thawed, remove the plastic wrap (nothing should stick because you spray it first with non-stick spray) and arrange the cinnamon rolls in a 9 inch ring overlapping each other. Once again, cover with sprayed plastic wrap and allow the rolls to rise until they double in size. 

Remove plastic wrap and bake at 350 degrees for about 20 minutes or until golden brown. 

Cream Cheese Drizzle

With an Electric mixer, beat cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed. Add sugar and beat until combined, about 1 minute. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.

NOTE: Rolls come with their own cream cheese frosting but I prefer to make my own. You can use them to serve extra glaze on the side if you'd like.


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