Cinnamon Rolls (version 2)

Category: Breads & Rolls


2 tubes Pillsbury Refrigerated Crescent Dinner Rolls
3/4 cup light brown sugar, packed
6 Tbsp (3/4 stick) butter, softened (I use unsalted)
1 1/2 - 2 tsp. cinnamon (depends on taste)
1/8 - 1/4 tsp. freshly grated nutmeg (depends on taste)
1 can Pillsbury ready-made vanilla frosting (optional)


Unroll the dough from the packages into sheets and gently separate each sheet into 4 rectangles and press together the perforated edges. You will have a total of 8 rectangles with the two tubes.

Cream together the sugar, butter, cinnamon, and nutmeg until smooth.

Spread each rectangle with 1/8 of the sugar-butter mixture and roll up like a jelly roll, starting with the short end. Chill for at least 1/2 hour or overnight. May be stored in refrigerator for a few days before baking.

Preheat the oven to 375 degrees F. Spray a 9x13-inch baking pan with non-stick spray. Cut each roll of dough into 6 equal slices. In the greased 9x13-inch baking pan, place the slices close together. You may need to fill the pan out with aluminum foil up next to the last row of rolls --- this will keep them from falling apart and getting messy.

Bake for 20 to 25 minutes; if the rolls have been chilled overnight, they may take 1/2 hour till they are golden-brown.

The rolls may be served with or without frosting.

Makes 48 small rolls

Other recipe variations of Cinnamon Rolls :

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