| Prep Time Cook Time | Servings 12 | Difficulty Easy |
Ingredients
- Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds) (I used Rhodes, of course!)
- Butter
- Sugar
- Ground Cinnamon
- Sweetened, Condensed Milk (I made a powdered sugar glaze.)
Preparation Instructions
Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly. (I put the pan in the refrigerator overnight and allowed it to raise slowly while I slept. Then, in the morning, I put the pan in the cold oven and turned it on to 375 degrees and set the timer for 30 minutes. It turned out great!)
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! (I made up a powdered sugar glaze and drizzled it over the tops. We like the more traditional cinnamon roll taste.)
Allow rolls to sit for a little while to absorb sweet, sticky milk.
Scoop out with a spoon and serve to hungry humans.
We loved these rolls. They were muffin shaped but cinnamon roll delicious!
Recipe shared by Robin.
Recipe shared by Robin.
