- 2 Separate dough into 5 rounds; reserve icing. Using a kitchen scissors, make cuts around the top inside swirl of each cinnamon roll (do not cut outer swirl of dough), about an inch apart and halfway down (not all the way to the bottom).
- 3 Brush tops with melted butter; sprinkle with sugar.
- 5 Drizzle about 2 teaspoons of the icing on top of each cinnamon roll. Top each with 1 tablespoon of the caramel sauce, carefully spreading on top and into the cut grooves of hot cinnamon rolls. Serve with remaining icing.
- It’s important to keep the outside ring of dough on each cinnamon roll intact (not cut), to help maintain the shape and support of the blossom during baking.
- Since caramel toppings and sauces vary in thickness, we recommend you select your favorite, and we’re pretty sure you can’t go wrong with any option.
- Be sure to top rolls with icing and caramel sauce while rolls are still hot to help the topping melt into the cut grooves of the roll.
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.