You all know I have a love affair with cinnamon rolls.  I’m constantly trying to find new and different things to do with them.  My go-to is my homemade Clone of a Cinnabon recipe.  Honestly, it can’t be beat- but it’s time consuming.  It is at least a two hour process.

This recipe, however, is not a two hour process.  This recipe is a 5 minute process.  Yes, you read that right.  I put a whole 5 minutes of effort into this beautiful, gooey, cinnamony cake.  And it’s so pretty and so delicious.

What a great thing for Christmas or Thanksgiving morning.  You could easily make this an overnight recipe by following the directions up the the point of letting them rise, but covering the bundt pan with plastic wrap, placing it in the fridge overnight, and then letting it rise for a couple of hours in the morning before you bake it off.

It’s kind of a fun, even easier take on Monkey bread.

Recipe from Our Thrifty Ideas

Ingredients: 
1 12 count bag of Rhodes frozen Cinnamon Rolls
The icing that comes in the bag
1/4 cup of brown sugar + 1/2 teaspoon cinnamon

Directions:
Pull the cinnamon rolls out and place them on a piece of parchment paper at room temp.  Let them sit and thaw about 25 minutes.

When they have thawed, cut them into thirds and place them into a greased bundt pan.  It’s going to look like you don’t even have close to enough to fill the pan.  Don’t worry, it’s going to rise- a lot.

Cover loosely with saran wrap and let them rise in a warm place for about two hours, until the dough is all the way to the top of your bundt pan. (alternatively, if you are making these for the next morning, cover with plastic wrap and place in the fridge, and then pick up here in the morning with letting them rise.)  Once they have risen, sprinkle with the mixture of brown sugar and cinnamon.

Preheat your oven to 350° and bake for 15-20 minutes until the top is golden brown.  Immediately loosen the edges and flip over onto a plate.  Drizzle with the frosting that comes with the rolls, and pull apart and enjoy!