This will be the third year that I'm making these cinnamon rolls for "Christmas" morning at our house (we celebrate early). It truly is the easiest cinnamon rolls and our family loves these! We all look forward to enjoying this warm breakfast each year! I originally posted this recipe in December of 2010 but it's worth posting again in case you've missed it.
3/4 cup raisins (I omitted)
20 frozen dinner yeast rolls
1 cup brown sugar
1/4 cup instant vanilla pudding mix (about half a package...I rarely measure anymore!)
1 tablespoon ground cinnamon
1/2 cup butter, melted
Soak the raisins in warm water for 10 minutes; drain. (I omitted this step)
Place the rolls in a lightly greased 9x13 baking dish. In a medium mixing bowl combine the brown sugar, pudding mix and cinnamon. Add the butter and stir to combine. Pour the butter-sugar mixture over the rolls, cover loosely with a piece of saran wrap that has been lightly sprayed with non stick spray and then cover with 2 kitchen towels. Let stand overnight at room temperature.
In the morning, preheat oven to 350 degrees F. Place the baking dish on a cookie sheet to catch any cinnamon mixture that bakes over.
Bake rolls for 25 minutes or until golden brown. Let cool in the pan for 5 minutes and then turn out onto a serving plate.
I make a glaze of 1 c powdered sugar, 1/2 tsp vanilla and 2 tbsp skim milk. I mixed all the ingredients together and the poured over the top of the cinnamon rolls. YUM!
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