"Grilled" Cheese Stuffed Dinner Rolls

These rolls are easy and yummy, stuffed or not.

This makes a easy meal for a group. No more layering, flipping, burning sandwiches. Easy peasy.

These can easily be adapted for a pasta meal. Stuff with fresh mozzarella (and basil too!) and add italian seasoning to the brushed butter.

I tried 3 different types this time. American, cheddar, and a mix of american and cheddar. American had the most "classic" grilled cheese flavor, but I really liked the balance of the 2 types of cheese.

"Grilled" Cheese Stuffed Dinner Rolls

Ingredients:

2 cups (a little more if needed) flour
2 1/4 tsp instant yeast
1 tsp sugar
1/2 tsp salt
1/2 cup milk, warm
1/4 cup water, water
2 tbsp butter, melted

18 chunks cheese of choice (For american cheese, fold slices into a cube)
2 tbsp melted butter
1 tsp garlic powder
pinch of salt

Mix together the flour, yeast, sugar, and salt in a mixer bowl.

Mix together milk, water, and butter. Add to bowl.

Mix together until well combined, scraping bowl if needed. Put on dough hook attachment and turn on "2". Once the dough is a nice ball on the hook, let knead 8 minutes. If dough sticks to bottom in the middle, add more flour, 1 tbsp at a time.

Remove hook, cover, and let sit 10 minutes.

Divide dough into 18 pieces. (half. Each half into 3rds. Each 3rd into thirds)

Roll into a ball. Flatten into a disk. Place cheese into center and pinch to seal. Place seal side down onto a greased 9 inch round pan. 9 in each pan.

Place in cold oven. Turn on to 375. Once to heat, cook 20-25 minutes, until tops are a deep golden brown.

Remove from oven and brush with the butter (mixed with garlic powder and salt)

Let cool 5-10 minutes and serve

Maple and Cream Cheese Stuffed Pumpkin Pancake Muffins with Homemade Cinnamon Chips

I kinda hate pancakes. You have to stand right there and watch them, and at least one always burns.

My sister always tells me about these amazing cinnamon chips you can get in the store, but I have never been able to find them! Even in the holiday season they evade me.

So as I am googling the chips to see if I can find anywhere that makes them local, I stumble upon a few recipes for homemade ones! Well, pfftt. I'll just do that! Cheaper anyway. And better ingredients. I adapted the recipe and whipped them up toot sweet. Super fast and easy. And they would last a really long time in a airtight container

And pumpkin. I mean really?? Of course cinnamon and pumpkin.

I was thinking about how yummy the cream cheese frosting is on the pumpkin bars I make, and BOOM. Cream cheese stuffed pumpkin pancake muffins. Sweeten it with maple syrup and its golden.

These will not brown up the same as normal muffins. You have to go by feel.

Maple and Cream Cheese Stuffed Pumpkin Pancake Muffins with Homemade Cinnamon Chips

Ingredients:

Cinnamon Chips (recipe below)
1 1/2 cups milk
2 tbsp vinegar
1 cup pure pumpkin puree (about 1/2 can. NOT pie filling)
1 egg
2 cups flour
1/3rd cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground ginger
1/8 tsp ground clove
1 block cream cheese, room temp
1/3rd cup maple syrup

Cinnamon chips:
2/3rd cup sugar
3 tbsp cinnamon
2 tbsp coconut oil
2 tbsp corn syrup ( I used organic corn syrup. Nice compromise)


Mix until well combined and crumbly. Press thin and even onto a parchment paper or silpat lined cookie sheet. Cook 35 minutes at 200 degrees. Let cool completely (I just let it sit and dry overnight) Use a pizza cutter to cut into small squares. Place in airtight container.


Pancakes:
Add vinegar and milk and let sit a few minutes. Turn oven to 350 and spray 2 muffin pans



Whisk flour, sugar, baking powder, baking soda, salt, and spices together. Combine milk/vinegar, egg, and pumpkin. Add to dry ingredients and stir until just combined. Fold in cinnamon chips

Put a spoonful of the muffin mix at the bottom of all cups(maybe leave 4 undone just in case). Put a dollup of cream cheese mix in the middle of each. Top with more mix, filling about 2/3rds full.

Bake 12-15 minutes, until muffin top springs back and keeps its shape when lightly pressed.

Let cool in pan 5 minutes then take out.

Dill Pull-A-Part Bread

There is something about dill bread that is just so warm and comforting. Same is true about monkey bread. Combing the two couldn't have been a better idea.

This makes a mini loaf or larger ramekin sized amount. Double it for a full loaf pan and just adjust the timing accordingly. (Just add 5-15 minutes to the cook time, until it gets the golden brown top)

Dill Pull-A-Part Bread
Adapted from BlueEyedBaker

Dough:
2 1/4 flour
1 1/2 tsp instant yeast
1 tsp sugar
1/4 tsp salt
1 tbsp dill
2/3 cup lukewarm milk
1 egg
1 tbsp melted butter

Dill butter:
2 tbsp butter, melted
1 tbsp dill

1 tbsp butter, melted for brushing.



In a stand mixer, mix the flour, yeast, sugar, salt, and dill.

Turn to 2 and add egg, milk, and butter.

Mix well. If too dry, add a splash or two of milk. Too wet, add a tbsp of flour at a time.

Knead in machine for a 2 minutes

Remove from mixer bowl, spray bowl with oil, and place dough back in. Cover with a towel and let rise 45 minutes.

Combine butter and dill.

Punch down dough.

Roll into ping pong sized balls. Dip in dill butter and place into loaf pan.

Cover with plastic wrap and let sit 30 minutes.

Meanwhile preheat to 375.

Cook for 20-25 minutes, until golden brown. Remove from oven and brush with butter.

Let cool a few minutes and dive in!

Lemon Blueberry Muffins

Lemon and blueberry are that classic combo. They belong together.

These muffins don't rise a ton, so don't be afraid to pile them high.

Lemon Blueberry Muffins

Ingredients:

• 2 cups flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 egg
• 1 cup sugar
• 4 tbsp butter, melted 
• 1¼ cups sour cream
• Juice and zest of one lemon
• 1½ cups frozen blueberries

Preheat the oven to 350. Either grease or line a 12 muffin pan

Whisk the flour, baking powder, and salt. Add the blueberries and toss to combine.

In another bowl, whisk the egg until light. Add the sugar and lemon juice and zest. Add the butter and sour cream, until just mixed.

Add this to the flour and blueberries. Mix until just combined. It is very thick. Do not over mix or they will be tough.

Divide into the muffin pan. Cook about 30 minutes, turning halfway through. As always, its done when a toothpick comes out clean.

Let sit in pan 5 minutes, then transfer to cooling rack.

Soft Pretzels with Jalapeño Cheddar Sauce

Cheese sauce doesn't have to be "processed cheese spread" or "cheese flavored". Its crazy easy! And these pretzels are best eaten the day they are made. But don't worry, that shouldn't be too much of a challenge.

Soft Pretzels
From Alton Brown

Ingredients

• 1 1/2 cups warm water
• 1 tbsp sugar
• 2 tsp salt
• 1 package active dry yeast (2 1/4 tsp)
• 4 1/2 cups all purpose flour
• 2 tbsp butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tbsp water
• Coarse sea salt

Combine water, sugar, salt, and yeast. Let sit 10 minutes until foamy (if you use instant, skip this step and just add yeast to flour)

Combine flour, butter, and water mix to a stand mixer with dough hook. Mix until combined and then let knead 5 minutes. Place in well oiled bowl and cover for 1 hour

Preheat oven to 450

Bring water and baking soda to a boil.

On oiled surface, divide dough into 8ths. Roll into 18-24in ropes. Fold and pinch into pretzel shape.

Place on slotted spoon and lower 1 pretzel onto the boiling water. Let cook 30 seconds. Remove with spoon and pat dry with a paper towel. Place on parchment or silpat lined baking sheet. Repeat.

Brush with yolk mix. Sprinkle with salt and place in oven. Bake for 12-14 minutes.

Cheese Sauce

Ingredients:

1 jalapeño, de-veined and de-seeded, fine diced

2 tbsp butter

2 tbsp flour

1 cup milk

1 1/2 cup shredded cheddar cheese

Melt the butter in a pan on medium. Add jalapeños. Cook 3 minutes.

Add flour, cook 1 minute.

Add milk. Heat through.

Remove from heat and add cheese. Whisk until melted.

Hamburger or Hotdog Buns

Next step in my homemade breads project. There is something very satisfying about making every element in a dish.

Hamburger or Hotdog Buns
Adapted from Allrecipes

Makes 8 hamburger or 12 hotdog buns

• 2 1/4 tsp yeast

1/2 cup warm water
2 tbsp sugar

• 1 cup milk
• 1/4 cup butter, melted
• 1 1/2 tsp salt
• 1 egg, lightly beaten
• 4 1/2 cups flour
• 
  
• 
  
• Combine the yeast, water, and sugar. Let sit 10 minutes.
• 
  
• Add to milk, melted butter, salt, and egg.
• 
  
• Put the flour in a stand mixer with the dough hook attached.
• 
  
• Add liquids and mix.
• 
  
• Let machine knead for 5 minutes. If dough is sticky, add flour 1 tbsp at a time.
• 
  
• For hamburger buns:
• 
  
• Cut into 8 equal pieces. Roll into a smooth ball. Place on a lightly sprayed baking sheet and press down lightly into a flatter disk.
• 
  
• For hot dog buns:
• 
  
• Cut into 12 equal pieces and roll into about 5 inch long logs.  Place on a lightly sprayed baking sheet and press down lightly to flatten.
• 
  
• Cover and let rise 30-35 minutes.
• 
  
• Bake at 400 degrees for 12-17 minutes until golden brown.
• 
  
• Let cool completely and store in a bag 
• 
  

Nutella Swirl Banana Bread

My friend just out of the blue suggested I make Nutella Banana Bread. I immediately rose the the occasion and tweaked my tried and true banana bread to make the swirl bread. So yummy

Virgin coconut oil is a good use in this recipe. It adds a nice coconut undertone

Nutella Swirl Banana Bread

Makes 2 loaves

Ingredients:

Wet:
1 cups brown sugar
1 cups white sugar
2 cups mashed banana
4 eggs
1/2 cup applesauce
1/2 cup oil

Dry:
3 1/2 cup flour
1/2tsp salt
2tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp clove

2/3rd cup Nutella
1 cup walnuts (optional if you are one of those people that like nuts in bread. :P)


Preheat oven to 350
Spray 2 9x5 loaf pans

In the mixer bowl, mix all wet ingredients.

In a separate bowl, mix dry ingredients.

Add dry to wet. Mix until just combined

Pour about half the batter into the the bowl that held the dry ingredients

Add the Nutella to the half batter. (Fold in nuts if you desire)

Alternate the plain batter and the nutella batter. Use a butter knife to lightly, briefly swirl the batters.

Cook 60-75 minutes, or until toothpick comes out clean

Let cool 10 minutes in pan.

No Knead Parmesan and Sun Dried Tomato Bread

I love using the Dutch Oven to make bread. When you do a long overnight rise on breads like this and then cook them in the Dutch Oven, you get this amazing chewy crusty bread.  And it really couldn't be easier

No Knead Parmesan and Sun Dried Tomato Bread


Ingredients

• 3 cups flour (bread flour is best)
• 1 1/2 tsp salt
• 1/4 tsp yeast
• 1 cup finely grated Parmesan cheese
• 1/2 cup sun-dried tomatoes
• 1 tbsp dried basil
• 1 3/4 cup water

If you use the sun dried tomatoes in oil, blot them first.

Combine all the dry ingredients first. Stir in the water using a wooden spoon. Stir until just combined.

Cover with plastic wrap and let sit 12-18 hours.

Lightly flour a counter top. Place sticky wet dough on it. Flour hands and shape dough into a ball. Cover with plastic wrap, and let sit 1-2 hours.

Preheat oven and Dutch Oven to 450.

Scoop dough up and let it fall into the hot dutch oven. Cover and cook 30 minutes. Take lid off, and cook 15-20 minutes more.

Honey Wheat Sandwich Bread

So many people are intimidated by yeast breads. But you should give it a shot! The ingredients are inexpensive, so what do you have to lose?

Honey Wheat Sandwich Bread
Adapted from Budget Bytes

Ingredients:

2 1/4 tsp dry active yeast
1 1/4 cups warm water
3 tbsp honey
3 tbsp oil (canola, olive, grape seed, etc)
1/2 tbsp salt
1 1/2 cups whole wheat flour
2-3 cups all purpose flour

Combine the yeast, water, honey, salt, and oil. Let sit 10 minutes or until foamy

In a stand mixer bowl, combine the yeast mixture and the whole wheat flour.

Add the 2 cups of all purpose 1/2 cup at a time. Add additional flour in small amounts if needed. The dough should be soft but not too sticky.

Let machine knead 3 minutes

Cover and let sit 1 hour.

Remove from bowl and form into a loaf shape. Place in a sprayed loaf pan (8x4 or 9x5)

Either:

Let sit on the counter 1 hour and score the top with a serrated knife

or

Score with a serrated knife and cover with plastic wrap and put in the fridge to slow rise over night. Let sit on the counter while oven heats

Preheat oven to 400.

Cook about 30 minutes or until top is deep brown.

Whole Grain Banana Pancakes

Ok, I admit, I don't know exactly the correct terminology for things like "whole grain" "whole wheat" etc. I don't know if there are specific criteria to meet to be able to use these. So bare with me.

In this case, it means this recipe uses regular flour, whole wheat flour, and ground oats.

This recipe is equally AMAZING with pumpkin(about 1 cup) instead of bananas!

This makes a LOT. You can freeze them for a easy breakfast later!

I also make them in the waffle iron. One of the wedges is a perfect size for my ankle biter

Whole Grain Banana Pancakes
Adapted from holz! ;)

1 c ground oats,( use Magic Bullet or food processor)
1 c whole wheat flour
3/4 all purpose flour
1/4 cup brown sugar (or honey, or date paste, or maple syrup)
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp clove
1 egg
2 c milk
1 tsp vanilla (or almond extract)
2 bananas, ripe

Mix the dry ingredients well. In a separate bowl, mix the wet ingredients. Add dry to wet and mix until just incorporated. Let sit while you heat up a greased griddle or skillet to medium. Cook and serve!

Runza Pull-A-Parts!

Ok, you don't know what a runza is?

Its a midwest thing. A roll or bun stuffed with meat, cabbage/sauerkraut, and seasonings.

We like to add mushrooms and cheese to ours. I also prefer the use of sauerkraut. It gives a nice tang to it.

I use the same bread recipe as in my Pizza Monkey Bread post

Runza Pull-A-Parts!

Ingredients

One recipe boule dough, risen for a few hours. (it is really best if you refrigerate it too. It gets SUPER sticky otherwise. If you can make it the night before, it would be easiest. But not required)
Or a couple packages of pizza dough. Or a few cans of biscuits.

1 lb lean hamburger
1 onion, diced
1 oz pkg mushrooms, sliced
salt and pepper
1/2 cup breadcrumbs
1 cup sauerkraut, drained and patted dry
1 egg
1/2 cup french dressing (or Dorothy Lynch dressing if you are lucky enough to be where they sell it)
1 cup shredded Swiss cheese.
1/2 cup melted butter

Preheat oven to
Place the onions in a saucepan on medium heat with a little oil. Cook until soft.

Add burger and mushrooms.

Once burger is done and mushrooms and onions are soft and browned, season with S&P and set aside to cool.

In a bowl, combine breadcrumbs, sauerkraut, egg, french dressing, and cheese,

Add meat mixture. Combine

Flour your hands. Grab a lime sized piece of dough and pinch it flat. Add a few tbsp of mixture to the middle and pinch closed.

Place in a greased bundt pan. Once you have one layer, brush with melted butter.

Repeat for other layers.

Bake for 40-50 minutes. Add more cheese a few minutes before done, if you wish


Invert on a cooling rack and let sit 10 minutes.

Homemade Sandwich Bread

Yay another bread recipe.

This one is from King Arthur Flour. Its the only flour I use, and their recipes are great.

This bread is moist, soft, and a perfect crumb for sandwiches.

Homemade Sandwich Bread

From King Arthur


1/2 cup milk 
1/2 to 2/3 cup hot water 
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast
3 cups unbleached all-purpose flour
4 tablespoons (1/2 stick) melted butter



In the bowl of a stand mixer, put milk and 1/2 cup hot water. Add yeast, sugar, and salt. Let proof 10 minutes.


Add the flour and melted butter. 


Mix on medium with dough hook until it starts to come together. Lower speed to "2"


Let it come together in a ball. Add a little more water if it seems dry.


Let machine knead for 8 minutes.


Place in a greased bowl and cover with plastic wrap. Let rise 1-2 hours in a warm place.


Turn out onto sprayed surface and shape into a 8" log.


Put in a lightly sprayed 8" loaf pan (I used a 9" one. It was ok, just a little shorted and wider)


Cover with sprayed plastic wrap and let sit 60 minutes, or until top is 1" above edge of pan


Place in a preheated 350 degree oven for 30-35 minutes or until golden brown.


Let cool completely on cooling rack before slicing. Store in plastic bag

No Knead Overnight Dutch Oven Bread

Hello, my name is Kate. I am a bread recipe addict.

I can't stop making bread. All shapes, sizes, and techniques.

This bread has an amazing crust. Crackly and chewy. The inside is very moist. Minimal effort.

Really recommend it.

No Knead Overnight Dutch Oven Bread

Adapted from Here

3 cups bread flour
3/4 teaspoon dry active yeast
1 1/4 teaspoon salt
1 1/2 cups water

The night before, right before you go to bed, mix all the ingredients together. They should all be incorporated, but only should take a couple minutes. Cover bowl with plastic wrap and let sit on the counter.

In the morning, it will be all bubbly and gooey.

Non stick spray a counter top and turn dough out. Shape into a ball and spray. Cover with plastic wrap and let sit 1-3 hours.

Preheat a oven to 450 with the dutch oven inside.

Once preheated, spray the bottom and sides of the dutch oven and plop the bread into it. Be careful not to burn yourself. It doesn't have to be pretty

Cook for 30 minutes covered, and then 15 minutes uncovered.

Let cool completely.

Jalapeño and Feta Skillet Cornbread

Did I mention how much I love my cast iron skillet?
This is my first attempt at cornbread. Man was it good. A little crumbly, but moist. The bread itself is a little sweet, but the salty of the feta is a nice counterpoint.

Jalapeño and Feta Skillet Cornbread


Ingredients:

• 1 1/4 cups cornmeal
• 3/4 cup flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tbsp white vinegar PLUS
• enough milk to make 1 1/3 cups
• 2 eggs, lightly beaten
• 8 tablespoons butter, melted
• 1 jalapeño, ribbed, deseeded, and finely diced
• 4oz crumbled feta

Preheat the oven to 425 degrees and place a 9 or 10 inch oven safe skillet inside to heat while you make the batter.

Put 1 tbsp vinegar into a measuring cup and fill to 1 1/3 cups with milk

In a large bowl, whisk cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk and eggs. Whisk in most of the melted butter, reserving about 1 tbsp for the skillet. Lightly stir in cheese and jalapeños until just mixed.

Carefully, remove the skillet from the oven. Lower heat to 375. Bush the bottom and sides with remaining butter. Pour batter into skillet and place in oven. 

Bake for 20-25 minutes or until center is set and a toothpick comes out clean.

 Let cool 15 minutes and serve

Homemade Flour Tortillas

I made a vow to myself this year to not buy any bread products from the store. That means bread, pizza dough, pie crust, and even tortillas.

This recipe is easy and pretty fast. Only 4 ingredients. Its worth the time it takes to roll and cook them.

Give it a shot.

Flour Tortillas

12 8 inch tortillas

Ingredients:

2 3/4 cups flour
5 tbsp shortening (I use butter flavored)
1 tsp salt
1 1/4 cup almost hot water

Put the flour, shortening, and salt in a bowl. Use your fingers or a pastry blender to completely incorporate the shortening.

Add 1 cup of the water. Mix with your fingers until combined. Add more water if needed.

Put on a lightly floured surface and knead for 1 minute.

Divide into 12 pieces and cover for 30 minutes or so. This lets the dough rest and is easier to roll.

Dust the dough ball and rolling pin with flour and roll very thin (or lightly spray 2 pieces of parchment paper and roll the dough between them)

I roll my dough as I am cooking the tortillas.

Preheat a pan to medium.


Place a tortilla in the pan. It will puff up. Cook 60-90 seconds on each side. Adjust the heat if it browns too quickly. Do not over cook.

Pizza Stuffed Monkey Bread

Regular sweet monkey bread is addicting enough but warping it into a savory dish elevates it to a new level. You can use biscuit dough or premade pizza dough as the base. I prefer to use the Boule Bread recipe from the Artisan Bread in 5 Minutes a Day. You can stuff it with any pizza ingredients. I must stress that the miracle ingredient is fresh mozzarella.
Omit pepperoni to make vegetarian!

Pizza Stuffed Monkey Bread

Bread:
6 1/2 cups flour
2 pkgs yeast
1 1/2 tbsp salt
3 cups room temp water

Sauce:
1 can tomato sauce
2 cloves minced garlic
dash of:
oregano
basil
parsley

Dipping butter:
1.5 sticks butter, melted
1 tsp garlic powder
1 tsp oregano
1 tsp basil

Stuffing ideas:
Red Bell Pepper, fine diced
Pepperoni
FRESH mozzarella, cubed
Italian sausage, browned and drained
Mushrooms, diced

Cheddar and parmesan for topping, if desired


Mix all the bread ingredients together with your hands. No kneading, no mixer. Just mush until well mixed. Cover and let rise 2-4 hours. This is a very moist and sticky dough

Rip off a golf ball sized piece and pull it into a flat round. Stuff with ingredients. For ours, I placed a slice of pepperoni on it and topped with a few pieces of cheese and peppers, and covered with another piece of pepperoni. Then pinch it closed.

Dip the pieces in herbed butter. Place in a bundt pan or angel food cake pan. Layer with cheeses.

Top with any extra toppings.

Bake at 350 for 45 minutes or so, until well browned.

While baking, combine sauce ingredients and simmer until time to serve

Seriously the World's Best Cinnamon Rolls

They may be more work than the can of cinnamon rolls, but I will never go back. These are amazing and always a huge hit.In fact, these are going to fit into some holiday morning tradition. They are easy to start the night before and pull out of the fridge and finish in the morning.


Cinnamon Rolls
Adapted from Clone of a Cinnabon

Ingredients

Dough:
1 cup warm milk
1 pkg of dry yeast
1/2 cup sugar
4 1/2 cups bread flour, divided
2 eggs
1/3 cup melted butter
1 tsp kosher salt

Filling:
1 cup packed brown sugar
1 stick butter, softened
3 tbsp cinnamon
pinch of ground clove and ginger (optional)

Frosting
4oz cream cheese
1 1/2 cup powdered sugar
1/2 tsp vanilla

1st thing, set out the stick of butter to use later for the filling!

Mix milk, yeast, and sugar in a kitchenaid bowl and let sit 10 minutes until foamy.

Add  4 cups flour, eggs, butter, and salt.

Mix on medium with dough hook until it starts to come together and then lower to "2"

Let knead 10 minutes. Add additional flour slowly if bread is too sticky.

Cover with a towel and let rise 1-4 hours.

Turn dough out onto floured surface. Knead one moment and let rest 15 minutes.

Roll out to approximately 16x20 inches.

Rub with soft butter. All the way to the very edges. Sprinkle with brown sugar and cinnamon. Press lightly into the dough. Roll tightly. Use dental floss. Cut in half. Cut each half, in half. Cut each forth into thirds. You will have 12 rolls.

Spray a 9x13 pan. 

Place the smaller "end" rolls in the middle and the fatter "middle" rolls on the outer edge of the pan.

Either cover with foil and put in the fridge overnight, or let set on the counter 1 hour.

If refrigerated,  then put in cold oven and then preheat. (Take out the cream cheese for the frosting!)

Bake at 350 for 20-25 (maybe 5 extra if from cold)

Mix the cream cheese and vanilla. Add powdered sugar to desired sweetness

Once rolls are done, flip out and let the cinnamon sugar drizzle back down them.

Frost and enjoy