These Cinnamon Pull-Apart Rolls are super simple to make with Frozen Dinner Rolls. I am going to give you step by step instructions to make it easy for you to make these fabulous Cinnamon Pull-Apart Rolls. 
Print Recipe Add to Collection
0 from 0 votes

Cinnamon Pull Apart Rolls

These Cinnamon Pull Apart Rolls are super simple to make.  I made them using Rhodes Frozen Dinner Rolls.
Prep Time5 hrs 24 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Servings: 14
Author: Diane @Recipes for our Daily Bread

Ingredients

  • Use 10-inch cast iron skillet
  • 14 frozen dinner rolls
  • 1/2 cup Save the butter
  • 1/2 cup sugar
  • three teaspoons cinnamon.
  • Glaze
  • Add the glaze all over the top recipe follows.
  • 3/4 cup powdered sugar
  • 3 ounces very soft cream cheese I added the cream cheese to the Rhodes original recipe
  • 1-1/2 tablespoon milk
  • One teaspoon vanilla
  • Use an electric mixer and blend until smooth the powdered sugar soft cream cheese, milk, and vanilla.
  • Add the glaze all over the top recipe follows.

Instructions

  • Use 10-inch cast iron skillet and thaw 14 frozen dinner rolls
  • After they thaw about an hour, cut each one into three pieces and shape into balls.
  • Melt the butter, 1/2 cup (Save the butter)
  • Mix 1/2 cup sugar and three teaspoons cinnamon.
  • Roll each piece of dough into the butter and then into the cinnamon sugar mixture.
  • Place the cinnamon roll dough into the cast iron skillet.
  • Allow them to continue to rise for another 2 or more hours. (total thaw and rising time are approximately 3 hours)
  • Bake 350 degrees for 30 minutes.
  • Remove the Cinnamon Pull Apart Rolls from the oven.
  • Add any remaining butter on top.
  • Glaze
  • Add the glaze all over the top, recipe follows.
  • 3/4 cup powdered sugar
  • 3 ounces very soft cream cheese (I added the cream cheese to the Rhodes original recipe)
  • 1-1/2 tablespoon milk
  • One teaspoon vanilla
  • Use an electric mixer and blend until smooth the powdered sugar, soft cream cheese, milk, and vanilla.
  • Add the glaze all over the top, recipe follows.

Notes

When I prepare this bread the night before for the next day's breakfast and then place it into the refrigerator, I make sure to set the cast iron skillet out of the refrigerate on the counter for one to two hours before baking.
You can also make this in a 9 x 13 baking dish.