I saw this fun food hack online and thought I would recreate it for the holidays!

Using only a roll of refrigerated cinnamon rolls you can create an impressive giant cinnamon roll perfect for serving during holiday brunches and even Christmas morning breakfast! 

Scroll down to see how you do it!

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Easy Giant Cinnamon Roll

Ingredients

• 1 can refrigerated cinnamon rolls with icing 5-6 large rolls

Instructions

• Preheat oven to temperature according to the cinnamon roll instructions, usually around 350 degrees.
• Spray a round baking dish with non stick spray.
• Open cinnamon roll package and remove all the rolls.
• Place one roll in the center of the baking dish.
• Unravel each roll and wrap around the center roll, building one giant roll.
• Once all rolls are wrapped around the center bake according to package instructions usually around 16-18 minutes.
• Once baked and golden brown drizzle included icing packet all over the top.
• Cut into slices and serve warm.

Preheat the oven and spray a round baking dish with non stick spray.

Place one roll in the center of the baking dish.

Unravel each roll and wrap around the center roll, building one giant roll.

Once all rolls are wrapped around the center bake according to package instructions usually around 16-18 minutes. 

Once baked and golden brown drizzle included icing packet all over the top.

Absolutely delicious!

Cut into slices and serve warm.

The post Easy Giant Cinnamon Roll appeared first on For the Love of Food.

This is my last recipe for Easter Brunch Week and I wanted to go all out!
I love making biscuit pull apart bread for breakfast and this brunch recipe is inspired by it. I used Rhodes Bread Cinnamon Rolls and made them even more mouthwatering by adding pecans, brown sugar, and butter for an ooey gooey, oh so good breakfast cake!
If you like Monkey Bread, you have got to try this recipe.

Cinnamon Roll Pull Apart Cake is a decadent and stunning brunch dish that everyone can’t get enough of! Perfect for feeding a crowd and serving during the holidays.

It’s Easter Brunch Week!

Today’s recipe is sponsored by Silpat and Rhodes.

Connect with Rhodes Bread 

Connect with Silpat

 

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Cinnamon Roll Pull Apart Cake

Ingredients

• 1 pkg {36oz} 12 Rhodes Cinnamon Rolls thawed
• 3/4 cup sugar
• 1 tbsp cinnamon
• 1/2 cup pecans chopped
• 1/4 cup butter melted
• 1/4 cup brown sugar
• cream cheese frosting included with the rolls

Instructions

• Cut thawed rolls into quarters.
• Add the rolls to a large gallon resealable bag.
• Mix together sugar and cinnamon in a bowl. Pour into the bag.
• Shake gently to mix and coat the rolls.
• Add a Silpat mat to the bottom of an 8 inch cake or springform pan{or coat with non stick cooking spray}.
• Arrange rolls in the pan.
• Sprinkle with chopped pecans.
• Cover with plastic wrap and let rise overnight in the refrigerator. They should double in size.
• In the morning, remove the rolls from the fridge and discard the plastic wrap.
• Preheat oven to 350 degrees.
• In a small bowl mix together melted butter and brown sugar.
• Drizzle all over the rolls.
• Bake for 35-40 minutes until browned and cooked through.
• Remove from oven and turn over to carefully invert on a plate.
• Drizzle warm cream cheese frosting over the top and serve warm on a platter.

The post Cinnamon Roll Pull Apart Cake #EasterBrunchWeek appeared first on For the Love of Food.

 

Who doesn’t like a hot, ooey-gooey, sticky, sweet cinnamon roll?! My love for cinnamon rolls inspired this fun cupcake recipe. The sweet and
creamy cream cheese frosting is the perfect topping for these tasty cakes!

Celebrate National Cinnamon Roll Day 2014 (no, I am not making this up!) and bake yourself a batch today!

 

The post Cinnamon Roll Cupcakes with Pecan Cream Cheese Frosting appeared first on For the Love of Food.