If you mention the word “cinnamon” around my family, they’ll quickly begin to congregate in the kitchen, anxious for a treat. However, all too often, cinnamon rolls are saved for “special” occasions as they require a lot of work. My poor deprived children….I’m sure they’d tell you they’re cinnamon deficient. (I’m pretty sure that’s a real thing.)
To do my part to cure the world of cinnamony-gooey-syrupy breakfast deficiency, I wanted to share this recipe. This is SO super simple to put together and incredibly tasty. My 1st grader literally put this together by herself. I found it over at Jamie Cooks It Up. She’s great and shares very REAL recipes.
18 frozen rolls (I used Rhodes)
2 sticks butter or margarine
1 cup brown sugar
1 t vanilla
1 dash salt
1/2 – 1 t cinnamon (Original recipes calls for 1/2 t, but I think I will up it to a full teaspoon or more next time!)
1 T maple syrup
1. Spray your Bundt pan with cooking spray.
2. Place 18 frozen rolls into the pan.
3. Melt the butter, and combine with remaining ingredients. Pour the mixture over the frozen rolls.
4. Spray a piece of plastic wrap with cooking spray and cover the pan.
5. Let your pan of rolls rest on the counter overnight. Allow the rolls to rise at room temperature for at least 8 hours. In the morning, my rolls were level with the top of my Bundt pan, and it turned out perfectly. If for some reason, you wake up and find that your rolls haven’t risen, pop them into a low temp oven for a few minutes.
6. Bake at 350 for 15 minutes or until the rolls are golden brown. Allow the pan to rest for about 5 minutes before flipping the pan over.
Your family will be wowed by this sticky pan of deliciousness.