My sister-in-law, Caroline, shared this recipe with me several years ago and it quickly became a family favorite. I love that you can throw it together in 15 minutes the night before you want to eat it for breakfast. If you’re looking for a quick substitute for homemade cinnamon rolls, this recipe does not disappoint!
In true southern fashion, this recipe originally came from Caroline’s mom, who got it from a friend in McDonough, Georgia, who got it from someone else. There is nothing like a recipe that’s been passed through a variety of generations, re-penned many times and tweaked to yield many a satisfying breakfast for so many loved ones. I often make this if we have company spending the night because it’s pretty foolproof and it goes together so quickly. My favorite brands of yeast rolls to use are Bridgford Parkerhouse Style Rolls or Rhodes Dinner Rolls.
I think a bundt pan or angel food cake pan works best for this, though I know some have used loaf pans and split up the recipe. The only downside to this recipe is it’s a little messy to eat but honestly, that’s a small price to pay for all of that cinnamon goodness. Let me know if you try it!