Cinnamon Twists

Ingredients

• 12 Rhodes Dinner Rolls (*thawed but still cold)
• 6 Tbsp butter (melted)
• 1/4 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 2 tsp ground cinnamon
• 4 oz cream cheese
• 3/4 cup powdered sugar
• 1 tsp vanilla
• 1-2 Tbsp milk

Instructions

1. 1

   *Place frozen Rhodes rolls on a sheet tray lined with a silicone baking mat. Alternately grease pan with cooking spray. Cover the frozen rolls with sprayed plastic wrap. THAW at room temperature for 1-2 hours or in the refrigerator overnight. They should be thawed, but still cold enough to easily handle them.

2. 2

   Preheat oven to 350 degrees Fahrenheit.

3. 3

   Roll each ball of dough into a 14-inch rope. Then roll each end in opposite directions 3 or 4 times. Pick up the ends and pinch them together. The dough will twist automatically.

4. 4

   Melt butter in a deep plate/dish. Combine cinnamon and sugars in another deep plate/dish.

5. 5

   Dip twists in butter, then in the cinnamon and sugar mixture. Place coated twists a couple inches apart on the prepared baking sheet.

6. 6

   Cover the twists with sprayed plastic wrap and let dough rest for 15-20 minutes until risen slightly.

7. 7

   Bake cinnamon twists at 350˚F for 15-20 minutes until baked through. (Internal temperature of 190-200˚F.) May brown only on bottom.

8. 8

   CREAM CHEESE DIP: With an electric hand mixer, beat cream cheese in a large bowl until smooth. Add the powdered sugar, vanilla, and milk. Mix together. Serve as a dip or drizzle over the top of twists.