lovesmurfs
DIS Veteran
- Joined
- Jun 24, 2006
- Messages
- 8,091
I'm intrigued by the thought of homemade cinnamon rolls for breakfast. I've never tried to make these so I'm wondering if they are very difficult. My baking expertise is a bit spotty.![]()
This is what I do. I make them the night before, refrigerate, and just bake in the morning. I am the queen of cinnamon rolls for my family and church.
Cinnamon Rolls
1 1-lb. loaf frozen bread dough, thawed
1/2 c. brown sugar, packed
1½ T. ground cinnamon
4 T. butter or margarine
2 T cream cheese, softened
2 T butter, softened
3/4 c. confectioners' sugar
1/4 t. vanilla extract
1/8 t. salt
I usually thaw the dough in the fridge early in the morning its thawed when I make the rolls sometime after dinner. Or just thaw on the counter per package instructions. During the holidays you can sometimes find Rhodes Sweet Bread Dough.
Mix cinnamon and brown sugar in a bowl. Set aside. Roll dough into about a 10 X 14 inch rectangle. Spread dough with 4 T. butter and sprinkle evenly with sugar/cinnamon mixture.
Roll up dough and cut into 8 rolls. Place rolls in a lightly greased baking pan. Cover (I use a warm wet dish towel) and let rise until nearly doubled, about 30 minutes (or you can cover with plastic wrap and refrigerate overnight remove from fridge in the morning and then allow to rise, about an hour in a warmed oven).
Preheat oven to 400 degrees. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 2 T butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving. I'll often make extra frosting for them, too.