Some posts contain affiliate links. We may earn money or product from the companies mentioned in this post.
Every year, I always try to think up something new and different to add to our holiday meals. It can be something new I do with the food or a new place card. Whatever it may be, I try to keep it simple and easy.
This year, I thought it would be fun to try something new with our dinner rolls. If I’ve learned anything from holidays past, it’s this-that rolls and I do not do well together on any special day. I either forget to start them soon enough to rise, burn them, or just all around mess them up! Which is funny, because on any other day, I do a pretty good job with them. I guess I don’t do well under pressure!
So to make these fun Cornucopia Rolls, I chose to use Rhodes frozen Texas dinner rolls. If you follow me, you know what a fan I am of them, especially because they are easy to use and versatile.
Let’s jump on in!
To make these Cornucopia Rolls, here’s what you need:
12 Rhodes Texas Dinner Rolls (or use 2 of the regular sized dinner rolls for one Texas size)
12 Cone shaped ice-cream cones
1 Egg, beaten
1 Recipe for Pumpkin Butter
First, thaw out your dinner rolls until they are cold but not risen. If they start to rise, they get harder to work with. Wrap each ice-cream cone with aluminum foil and spray with non-stick cooking spray.
Roll out once roll into a rope. Get it as long as you can.
Wrap the rope around one of the aluminum covered, going all the way until the end. Pinch the ends.
Do this with all of the rolls. Place them on a cookie sheet covered with non-stick spray or a baking mat. Let them sit for 15 minutes while you preheat oven to 350 degrees.
Brush each roll with the beaten egg. Bake for 20 minutes until rolls are golden brown. Let them cool down and then remove the cones carefully out of the rolls. They may break and you might have to scrunch the rolls down a little but that’s okay. They are pretty forgiving.
Fill with whatever your hear’s desire. I used Slow Cooker Pumpkin Butter in mine and they were delicious! Note: I used a pastry bag and star tip to fill them up and give them the fun design inside.