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Semi-Homemade Cinnamon Rolls

Semi-Homemade Cinnamon Rolls

This is the perfect semi-homemade cinnamon rolls recipe! A great dessert to take along with you to any holiday meal, family gathering, or even for just a special treat for yourself! Be warned though, there will never be any leftover!



  • 1 – 3lb. bag of Rhode’s Dinner Rolls (36 dinner rolls)
  • 1/4c. butter or margarine, softened (filling)
  • 1c. dark brown sugar (filling)
  • 3T ground cinnamon (filling)
  • 3oz. cream cheese, softened (icing)
  • 1/4c. butter or margarine, softened (icing)
  • 1 1/2c. powdered sugar (icing)
  • 1/2tsp vanilla (icing)


  1. Spray a large mixing bowl with olive oil spray and arrange the frozen dinner rolls in the bowl.
  2. Spray a large piece of plastic wrap with olive oil spray and cover the top of the bowl.
  3. Wait for the dough to thaw and rise. This can take up to several hours, depending on your room temperature.
  4. Once thawed, roll out onto a floured surface to a size of about 16×9″. Spread 1/4c. of margarine over dough.
  5. In small bowl, mix 1c. brown sugar and 3T ground cinnamon. Sprinkle over top of the dough. 
  6. Carefully, roll-up dough into a log shape. Use a strand of thread to carefully and evenly slice your cinnamon rolls. Place each roll into lightly sprayed (non-stick) large baking dishes. … the amount of cinnamon rolls this recipe will make, depends on the size/thickness of your rolls, as well as how long you allow your dough to rise.
  7. Cover each dish lightly with a piece of plastic wrap (lightly sprayed with olive oil) and place in a warm area. Allow dough to rise until doubled in size.
  8. Remove plastic wrap and bake at 350 degrees (F) for approx 10-15 minutes, or until lightly browned.
  9. ICING: Beat/mix all “icing ingredients” together, until creamy. Sometimes, I pop mine in the microwave for just a few seconds at a time, and/or add just a smidge of milk to get the perfectly creamy/drizzly texture. 
  10. Drizzle icing over cinnamon rolls & enjoy!

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