Cinnamon Rolls with Homemade Cream Cheese Icing
bag Rhodes frozen cinnamon rolls
oz. Cream Cheese
Just set the cinnamon rolls out to thaw long enough to cut thru them, usually a few minutes will do.
Cut each roll into 6 pieces.
Melt half stick of butter and prep your sugar, brown sugar, cinnamon mixture. This part gets a little messy, but it’s worth it!
Dip each piece of roll in the butter and lightly coat with the sugar mixture.
Then drop them into the parchment muffin liners. You can make them any size you like, but a whole cinnamon roll per cup gives a nice end result.
Once you have all of the rolls done just pop them in the frig overnight, or let rise at room temp 3-5 hours—until they almost double in size.
Bake at 350 degrees for 15-20 minutes.
You can use the icing packet that comes with the Rhodes rolls…or whip up your own. I love the homemade and it’s so easy!
Just cream together ½ block of cream cheese, ½ stick of butter, 1 tsp vanilla, and 1 cup of powdered sugar until well mixed.
You can pipe it on using a pastry bag or sandwich bag with the corner cut off…or just spread it on with a knife.