The Healthy My Ass Cookbook

Rainbow Line
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Other Bread Recipes:

Banana Nut Bread

Buttermilk Biscuits

Coconut Toast

Garlic Bread

Garlic Cheese Knots

Grandma's Bread Pudding

Italian Sausage Stuffing

Pumpkin Bread

Refrigerator Bran Muffins

Strawberry Bread

Yeast Raised Cinnamon Rolls

Zucchini Bread

Cinnamon Pull-A-Parts

Easy Cinnamon Roll recipe from frozen White Dinner Rolls dough prepared the night before.


3/4 cup Raisins, divided usage (optional)
1 cup Brown Sugar, firmly packed
2 Tbsps. Cinnamon
1/2 cup Butter
18 White Dinner Rolls, frozen dough (half of a 3#, 36 roll pkg.)
1 cup Pecans, coarsely chopped, divided usage (optional)
1 tsp. Vanilla
1 cup Whipping Cream, or 3-4oz non-instant pudding, *see Note


The day before, generously grease a 10" Bundt pan and set aside.

If you want to include the raisins, unless you are using baking raisins, which are more moist than regular raisins, soak the Raisins in warm water for 10 minutes, drain, and set aside.

Mix Brown Sugar and Cinnamon in a shallow bowl and set aside.

Melt the Butter in a shallow bowl and set aside.

If included, evenly sprinkle 1/2 of the raisins and 1/2 of the Pecans into the bottom of the Bundt pan.  Dip each of the still frozen White Dinner Rolls dough into the butter to thoroughly coat, then roll in the sugar mixture and place in the Bundt pan in such a way as to minimize overlapping and maximizing gaps.  If used, sprinkle the remaining raisins and the remaining pecans over all.  Drizzle any remaining melted butter over the rolls.  Cover with a clean damp towel and allow to rise overnight at room temperature.  Save the remaining sugar mixture for the next day.

The next day, preheat the oven to 350°F.

Mix the remaining sugar mixture and the Vanilla with the un-whipped Whipping Cream and pour over the rolls.  Bake for about 20-30 minutes or until golden brown.  Remove from the oven and let cool 5-10 minutes, then cover pan with a platter, invert, remove pan and serve warm.


My dough rose over the top of the Bundt pan so I deflated the dough a bit by merely pushing on it with the palms of my hands so there was room to pour the whipping cream mixture over the top.  I also poked a few holes into the dough to soak up the whipping cream mixture.

* Some recipes replace the Whipping Cream with 3 or 4 ounces or 1/4 cup of dry pudding and pie filling mix, the cook and serve not the instant kind, either vanilla or butterscotch flavor, and combine it with the brown sugar and cinnamon.  Sprinkle any remaining sugar mixture over the rolls before drizzling the remaining melted butter over the top of the rolls prior to covering with the damp towel.

I may try roasting the pecans prior to use next time.


Other Information:

Source: My merge of several recipes on the internet.

Preparation: 0:30
Stand: 10:00
Total: 11:00

Yield: 18 rolls
Servings: 18

Nutrition Facts per Serving:
282 Calories
16g Fat (48.9% calories from fat)
3g Protein
34g Carbohydrate
2g Dietary Fiber
32mg Cholesterol
191mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
0 Lean Meat
1/2 Fruit
0 Non-Fat Milk
3 Fat
1/2 Other Carbohydrates.

Rainbow Line

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