Before we go any further I feel the need to tell you that I am no longer allowed to be alone in the house with Shortcut Caramel Cinnamon Rolls. There. I said it. Consider yourself warned!
Anyway, happy day before Thanksgiving! How this blissful, food-centric holiday is already upon us, I have no idea, but I am certainly not complaining. Thanksgiving is one of the most tradition-filled holidays in my family, and I get uber giddy as it approaches every year.
Sparkling mimosas sipped fireside as we watch the Macy’s Thanksgiving Day parade, rounds of Hearts and Scrabble as the turkey finishes roasting in the oven, and slices of pumpkin pie while we watch movies after the big meal. Ahh, it doesn’t get any better!
This year will be a bit different because we’ve got a baby in the house (last Thanksgiving is when we told my family we were pregnant!) and because it’ll just be the three of us plus my Mom and Dad for the day. My brother, sister-in-law and their kids will be with her family for the holiday, and my little brother is staying put in Denver. I’m exhausted just typing that out.
Anyway, even though the crowd is a bit thin this year, our tradition of kicking the morning off with cinnamon rolls shall live on and prosper. PROSPER, people! I’m planning on bringing Shortcut Caramel Cinnamon Rolls tomorrow, which are highly ridiculous!
Shortcut Caramel Cinnamon Rolls are made with frozen bread dough so there’s no yeast, mixing, nor measuring required. So awesome.
I recently made a version of the rolls for Better Homes and Gardens’ blog Delish Dish and amped ’em up a bit for the blog by adding gooey caramel pieces in the mix. Oh my gosh they are next level! If you want to get your Thanksgiving morning off to a sweet start like me and my family, give these rolls a try!
Start with the aforementioned frozen bread dough. You’ll need 1-16oz loaf, thawed. I let mine thaw in the refrigerator overnight. This is the ingredient that makes these rolls “shortcut” as it’s all ready to go. It also gives the rolls an awesome, pillowy texture.
Let the thawed dough rest at room temperature for 10 minutes, then roll into a 12×8″ rectangle on a lightly-floured surface.
Next spread on 1/4 cup melted then cooled butter (I used the back of a spoon to spread it) then sprinkle on a mixture of 1/4 cup each regular and brown sugar, and 1-1/2 teaspoons cinnamon.
Time for the piece de resistance – caramel bits! I spied these babies in the candy aisle of my grocery store and immediately snatched them up. I knew they’d be perfect for these rolls! You don’t NEED the bits in here, the rolls will be delectable regardless so don’t worry if you can’t find them, but they add an extra yummy factor that I loved.
The caramel bits are little caramel pellets that are soft and chewy – just like caramel squares but unwrapped and ready to use. Sprinkle 1/2 cup onto the dough.
Roll the whole thing up then pinch the seams together, trim the ends, and then cut into 8 slices. Some people like to use dental floss, I prefer a serrated knife.
Place the slices in a 9″ round baking pan sprayed VERY WELL with nonstick spray then cover with a little tea towel that’s also been sprayed with nonstick spray and let rise until doubled in size, 30-45 minutes, in a warm place. I like to put the pan on a heating pad set to low. I do this for all yeast-based doughs that need a rise. Works like a charm!
I got distracted playing with Lincoln and let these rise for, uh…an hour and 15 minutes. Whoops! Yours definitely don’t need to be this big!
Place the baking pan on top of a baking sheet, then bake the rolls at 350 degrees for 20-30 minutes or until golden brown.
While the rolls are baking, whip up a simple cream cheese frosting using cream cheese, butter, powdered sugar, vanilla, and a splash of milk. Literally comes together in 3 minutes.
Frost the rolls then dig in while the caramel’s still warm!
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Shortcut Caramel Cinnamon Rolls
Warm and gooey Shortcut Caramel Cinnamon Rolls are made with frozen bread dough - no homemade dough required!
- 16oz frozen loaf bread dough
- 1/4 cup melted butter, cooled
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1-1/2 teaspoons cinnamon
- 1/2 cup caramel bits
- 1-1/2oz cream cheese, softened to room temperature
- 1 Tablespoon butter, softened to room temperature
- 1-1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1-1/2 teaspoons milk (or more or less)
- Thaw bread dough using the refrigerator method indicated on the package (I let mine thaw in the fridge overnight.) Let dough come to room temperature for 10 minutes then lightly flour a clean, dry surface and roll dough into a 12x8" rectangle. Combine sugars and cinnamon together in a small bowl, then spread melted butter over bread dough, and then sprinkle cinnamon-sugar mixture on top. Sprinkle on caramel bits (if using) then roll dough into a log, pinch seams to close, trim ends off, and then cut into 8 equal slices.
- Spray a 9" round baking pan very well with nonstick spray then arrange slices inside. Cover with a tea towel sprayed with nonstick spray then let rise until doubled in size, 30-45 minutes, in a warm place (I place the pan on top of a heating pad set to low.) Preheat oven to 350 degrees then place baking pan on a baking sheet and then bake for 20-30 minutes, or until golden brown.
- Meanwhile, combine cream cheese and butter in a large bowl or in the bowl of an electric mixer. Beat until smooth then slowly mix in powdered sugar. Add vanilla then beat to combine. Add milk 1/2 teaspoon at a time until frosting reaches spreadable consistency. May need up to 2 teaspoons milk. Spread frosting on warm caramel cinnamon rolls then serve immediately.
Adapted from BHG.com.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
ONE BITE and you will understand my warning. These rolls could not be simpler to make, nor more chewy, sweet and delectable. You’ll lick every sticky drop from your fingers. I hope you enjoy!
Happy Thanksgiving to all. I am so thankful for YOU! All my best…