Toasted Rolls

Grandma Churchman made these for her ‘boys’ when she was a cook at the Zeta fraternity at Miami University in Oxford, Ohio. They’re messy but this is hands down the best way to eat a cinnamon roll. They’re warm, gooey on the inside and buttery crisp on the outside. Mmm mmm mmm….

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Serving Size: 6 servings

Chef: Irene Churchman

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Toasted Rolls

An ooey gooey crunchy cinnamon treat.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 2 trays Tastykake or Dolly Madison cinnamon rolls
• 1/4 cup butter, softened

Instructions

1. Cut each tray of cinnamon rolls width-wise to make 3 long (double) rolls per tray. With a serrated knife, gently halve the cinnamon rolls across the middle/inside. Flip each section over, so that the cut sides are on the outside, and the icing is in now in the middle.
2. Heat frying pan on medium. Spread butter on one side of each roll and add to the frying pan, butter side down. While the rolls are toasting, spread butter on the top of each roll.
3. Toast rolls on each side until browned, about 4 minutes each side.

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Notes