You prep everything the night before, they rise overnight, and bake for 30 minutes in the morning.
We never have anything yummy for breakfast because who wants to wake up 2 hours earlier than normal on a Saturday morning to watch some dough rise?
Not me! So we usually have cinnamon rolls in the evening. Yum.
The other day I was helping with a brunch and we needed these rolls by 9 in the morning.
So I looked at a couple different recipes and came up with my own plan to combat waking up at 6 am.
And let me tell you, it was a good plan.
and go to bed with dreams of sticky caramel rolls dancing around in your head.
In the morning, the risen rolls should look like this
Place another 9×13 pan or a platter big enough to hold the entire pan on top of the original pan. Hold on to the handles with hot pads and in one quick, fluid motion, flip the the pan over so the rolls flip out onto the second pan or platter, caramel on top. Who knew baking took such mad skills?
Now I call this a good morning!
- 1 package Rhodes frozen rolls 1 pound (I used a 3 pound bag and made two 9x13 pans)
- 1/2 c heavy whipping cream
- 3/4 c brown sugar
- 1 T vanilla
- 1/2 t salt
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1/4 c chopped pecans
Set rolls out to thaw out a bit, or until dough pieces can be cut (no need to thaw completely).
Spray 9x13 pan.
In saucepan, combine cream and sugar over low heat until sugar is dissolved.
Add vanilla, salt, and spices.
Mix pecans and caramel in bottom of pan.
Cut rolls into fourths with kitchen shears. Mix them in with the caramel and pecans
Cover pan with plastic wrap sprayed with cooking spray so the rolls don't stick to the wrap when they rise. Place the pan in your cold oven before you go to bed.
In the morning, or 8 hours later, take the rolls out of the oven and remove the plastic wrap.
Preheat the oven to 350 degrees. Bake 20-30 minutes, or just until rolls baked through.
Place second 9x13 pan over pan of baked rolls and invert rolls into second pan.