Rhodes Focaccia Cinnamon Rolls
Rhodes Focaccia Cinnamon Rolls are soft, fluffy, pull-apart cinnamon rolls featuring a slightly chewy focaccia-style texture, rich brown sugar cinnamon coating, and a sweet glaze on top!
Servings: 15 rolls
Ingredients
- 15 frozen Rhodes dinner rolls
- 6 tbsp butter melted
- 3/4 cup brown sugar
- 1/2 tbsp cinnamon
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Coat the bottom of your 9 inch cake pan or pie dish with olive oil and add your Rhodes Rolls (I used 15). Roll them around to coat all of them with olive oil, then cover lightly with plastic wrap, put in a warm place and let rise for 4-5 hours.
- Once the rolls have risen and doubled in size, preheat the oven to 350 degrees F and use your fingers to create dimples all over the dough, then set aside.
- In a medium mixing bowl, combine the melted butter, brown sugar, cinnamon, and vanilla extract. Pour the cinnamon sugar butter mixture over the dough and spread to cover the surface of the dough evenly.
- Bake for 25-30 minutes. While the rolls are baking, combine the powdered sugar and milk. Mix well to form a smooth icing. If it looks too thin, add more powdered sugar and if it looks too thick, add a little more milk.
- Let the focaccia rolls cool for 10 minutes, then drizzle the icing over the warm rolls before serving!