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Almost Homemade Cinnamon Rolls

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Ingredients

  • 2 (17.5 ounces) cans of large, refrigerated cinnamon rolls (5 large cinnamon rolls in each can)

  • 1 cup heavy whipping cream

  • 8 tablespoons Salted Challenge Butter, divided

  • ⅓ cup brown sugar

  • ½ teaspoon ground cinnamon

  • 4 ounces cream cheese

  • 1 teaspoon of vanilla

  • 1 cup powdered sugar

 

Instructions

  1. Preheat your oven to 350F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.

  2. Place the 10 cinnamon rolls in an even layer into the prepared baking dish.

  3. Pour the heavy cream over the cinnamon rolls.

  4. In a small microwave-safe bowl, melt 4 tablespoons of butter for about 30-45 seconds. Stir in the brown sugar and cinnamon.

  5. Pour the butter mixture evenly over the cinnamon rolls.

  6. Cover the pan with foil and place in the oven, and bake for 30 minutes.

  7. Remove the rolls from the to cool slightly.

  8. Add the remaining 4 tablespoons of butter and the cream cheese in a microwave-safe medium bowl. Microwave at medium-high heat for 30 seconds or until the butter and cream cheese are very soft.

  9. Whisk the butter, cream cheese, and vanilla together until well combined. Add the powdered sugar, and whisk until smooth and creamy.

  10. Spread the icing evenly over the top of the cinnamon rolls. Best served warm.

 

Yield: 10

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Chef Tips:

  • Have you heard about our new Challenge Butter Snack Spreads? The Salted Caramel or the Vanilla Fudge makes an excellent substitution for the standard Challenge Butter. Feel free to swap out for a fun and delicious new flavor addition!

  • If you think Pumpkin Spice is really nice, go ahead and substitute this holiday favorite with the cinnamon

  • If you like a crunchy texture, add some chopped spiced nuts after spreading on the frosting.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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