In just a few short days we will be saying goodbye to 2013 and hello to 2014! That seems just so crazy to me! Before we say goodbye I wanted to share with you one last festive holiday r...
Merry Christmas! Can you believe it's already here? I most certainly cannot. It seems like just yesterday I was holding on to summer for dear life. I don't know about you, but for me this year has been an absolute whirlwind. It's flown by almost faster than I've had a chance to get a grasp on it. Just like that it's gone. In just a few short days we will be saying goodbye to 2013 and hello to 2014! That seems just so crazy to me! Before we say goodbye I wanted to share with you one last festive holiday recipe. If you saw my Mini Pumpkin Monkey Bites with Pumpkin Buttercream Frosting (say that 10x fast!) that I posted last month, these will look familiar to you. I wanted to switch it up a bit and make it more Christmas appropriate this time around.
You'll need for the rolls: 9 Rhodes rolls, thawed yet still cold, 1/2 c. brown sugar, gingerbread spice mix: 1 tsp. ground ginger, 1 tsp. ground cinnamon, 1/2 tsp. ground allspice, 1/2 tsp. ground cloves, and 1/2 tsp. ground nutmeg (if you like it, I don't so I left it out), and 1/2 c. melted butter. For the frosting, it's simple: 1 can store bought cream cheese frosting. Sometimes it's just nice to have simple.
Prepare your muffin tin by lightly spraying with cooking spray; set aside. In a small bowl mix together the brown sugar and gingerbread spice mix.
You will slice each roll into quarters. You can cut them using kitchen shears or slice them with a pizza cutter. After being lost for what seemed like FOREVER, I finally found my kitchen shears, so I was able to use those. You'll dip the quartered roll first in to the melted butter, then in the brown sugar mixture, and lastly place in your muffin tin. Repeat with all of the bread quarters. I did three pieces per cup.
You will end up with 12 full muffin tins. Bake at 350 for 15-17 minutes.
When your rolls are cooked, immediately frost with the yummy delicious pumpkin buttercream frosting. I chose to put my frosting in a ziplock bag to "pipe" on, but you can just spread it on if you like. You'll want to take them out of the pan relatively quickly before they harden and get stick in there... and you wouldn't want that! Merry Christmas and Happy Holidays from me, here at Tried and Tasty!