My eyes. They hurt. They need rest from reading and writing. I’ve been trying to meet deadlines. Self-imposed, of course!
Two days ago, my hairdresser told me about a new recipe she’d found on Pinterest. She raved about it, so I wrote the ingredients down while I was in her shop. She is a gift in many ways.
When serving them, it looks like it must have taken hours to prepare, but it doesn’t. So easy.
Rhodes Cinnamon Rolls, frozen, 12 rolls (They come in a bag that includes two tubes of icing. In Mountain Home, Arkansas, I found them at Town & Country. I had never even heard of this brand before!)
1 package dry vanilla pudding (Cook & Serve, NOT Instant)
Cinnamon to taste
A stick of butter
9x13 baking pan
The night before you want to serve them, do the following:
Place cinnamon rolls (frozen) into the 9x13 pan.
Sprinkle with the package of dry vanilla pudding.
Sprinkle with ground cinnamon. (I used a good bit because we like cinnamon.)
Melt the butter. Pour over the tops of rolls.
Cover with plastic wrap and refrigerate overnight.
Remove plastic wrap. Set out for 1 hour.
Bake at 350 degrees for 30 minutes.
Remove from oven and let rest for 5 minutes.
Snip one corner of both tubes of icing. Spread over rolls.
I took the photo after we’d gotten into them! Oh, well….
Enjoy and God bless,
P.S. Of course you have my permission to share this fantastic recipe! My husband says they "taste just like those cinnamon rolls we had in the high school cafeteria!" I totally agree.
Cinnamon rolls, photographed by Pat Durmon before they were all gone, February 1, 2020.