Cinnamon Rolls

Every now and then for a special treat I like to make my version of homemade cinnamon rolls for my family.  Cinnamon rolls also make a great gift for a friend.  The other day I did both.

Rarely do I ever make anything in the kitchen without a little helper.  I'm so thankful for that!

I like to use Bridgford Ready-Dough but any frozen bread dough will work.  I've used Rhodes also.

One loaf of dough, thawed
4 tablespoons melted butter
1/2 cup sugar
1/4 cup chopped nuts or raisins (optional)
2 tsp. cinnamon (Or more - I always use more!)

On a lightly floured surface, roll dough out to a 10" x 12" rectangle.  Spread dough with 2 tablespoons melted butter.  Mix sugar, nuts and cinnamon.  Set aside 2 tablespoons for use later.  Sprinkle mixture over dough.

  

Beginning with 12" side, roll dough tightly in jelly roll fashion.  

  

Cut dough into 12 pieces.  I like to use plain dental floss for cutting.  It makes the job really easy.  Place pieces in a lightly-greased 13" x 9" cake pan.  

Brush tops with 1 tablespoon melted butter and sprinkle with remaining sugar mixture.  Let rolls rise until double in size.  (For breakfast, rolls may be assembled the evening before, then loosely covered with plastic wrap, and placed in the refrigerator to rise over night.)  Bake at 350 degrees for 15 to 20 minutes or until golden brown.  Turn out of pan immediately to cool on wire rack.  Brush with remaining melted butter.  To frost, mix 1 1/2 cups powdered sugar with 2 tablespoons milk and 1 tsp. vanilla.  Drizzle onto rolls.