Mini Cinni Rolls

What's baking for breakfast?

On Saturday we always try and have a special breakfast that we can enjoy as a family before we start our busy day.  This week it was these wonderful mini cinni rolls with cream cheese frosting.  They are sooooo good!

20 frozen Rhodes white dinner rolls
1 1/2 c. sugar
6 T. butter, melted
3-4 tsp. cinnamon

Pre-heat oven to 200.  Spray a 9x13 pan with cooking spray.  Place frozen rolls in pan and spray the tops of the rolls.  Cover the pan with plastic wrap.  When the oven is finished pre-heating, turn it off and place rolls on middle rack to quick raise for 30 minutes.  We are only going to soften the rolls and not let them raise.

Melt butter in a bowl.  In another bowl mix sugar and cinnamon.  Make an assembly line with your ingredients like in the picture.  You will take each roll and cut it into 4 pieces.  Roll each in butter then the cinnamon sugar mixture and place back into the pan.  You will continue until you have lined the bottom of the whole pan.  Cover with plastic wrap and put into the fridge for overnight or continue with the raising process to eat them for that day.

Take the rolls out of the fridge the next morning.  Pre-heat oven to 200.  When oven is ready turn it off and place rolls in to let raise for 25 minutes.  Take rolls out and heat oven to 350.  When oven is ready remove plastic wrap and place rolls in to bake for 18-20 minutes.  If you didn't refrigerate over night allow rolls to raise to double their size either in warm oven or on counter.  

After baking let rolls cool for about 5 minutes before frosting.


Cream Cheese Frosting:

8oz. cream cheese, softened
3/4 c. softened butter, softened
2 tsp. cream or milk
2 tsp. almond extract
5-6 c. powder sugar

Beat cream cheese and butter.  Add milk, almond extract.  Beat in powder sugar one cup at a time until desired consistency.