In case you’re looking to finish up your Christmas Day menu, here’s the accompanying recipe to our Christmas Morning Breakfast Casserole. We actually just recently posted this cinnamon roll recipe, but we thought that we’d post it again because of Christmas being so close.

Shortcut Cinnamon Roll

Ingredients:

16oz frozen bread loaf
1/4 cup melted butter, cooled
1/4 cup sugar
1/4 cup brown sugar
1-1/2 teaspoons cinnamon
1/2 cup caramel bits
1-1/2oz cream cheese, softened to room temperature
1 Tablespoon butter, softened to room temperature
1-1/2 cups powdered sugar
1/2 teaspoon vanilla
1-1/2 teaspoons milk (or more or less)

Directions:

Thaw bread dough using the refrigerator method indicated on the package (I let mine thaw in the fridge overnight.) Let dough come to room temperature for 25 minutes then lightly flour a clean, dry surface and roll dough into a 12×8″ rectangle. Combine sugars and cinnamon together in a small bowl, then spread melted butter over bread dough, and then sprinkle cinnamon-sugar mixture on top. Sprinkle on caramel bits (if using) then roll dough into a log, pinch seams to close, trim ends off, and then cut into 8 equal slices.
Spray a 9″ round baking pan very well with nonstick spray then arrange slices inside. Cover with a tea towel sprayed with nonstick spray then let rise until doubled in size, 30-45 minutes, in a warm place (I placed the pan in a warm oven.) Preheat oven to 350* then place baking pan on a baking sheet and then bake for 20-30 minutes, or until golden brown.
Meanwhile, combine cream cheese and butter in a large bowl or in the bowl of an electric mixer. Beat until smooth then slowly mix in powdered sugar. Add vanilla then beat to combine. Add milk 1/2 teaspoon at a time until frosting reaches spreadable consistency. May need up to 2 teaspoons milk. Spread frosting on warm caramel cinnamon rolls then serve immediately.  Makes 8 rolls.

Cindy