Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, cinnamon roll casserole, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Cinnamon rolls. Mmm, my dream whenever I would go to Pizza Hut as a child. Was it just in my city, or did they have those cinnamon rolls at their lunchtime buffet everywhere? I remember going to have pizza (cause what kid doesn’t love pizza?) but even more importantly, for those cinnamon roll desserts. Yummm.
Ever since my childhood love of Pizza Hut cinnamon rolls, I can’t get enough of that treat. They are so good in every way, shape or form. And in this recipe, you’ll learn a new way, shape and form to make these. It’s SO much easier than making cinnamon rolls, yet doesn’t sacrifice at all on the flavor.
Recipe and photo courtesy of Hugs and Cookies.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Make your own glaze with 1 cup of powdered sugar and stirring in milk, one tablespoon at a time, until you have a glaze consistency.