THE CINNAMON ROLLS
3 1 lb loaves frozen bread dough
1/2 stick butter (melted)
1/2 C white sugar
3/4 C brown sugar
1-2 T cinnamon
1/2 C raisins (optional)
1/2 C walnuts or pecans, chopped (optional)
1/4 C flour (for rolling out dough)
Let dough thaw overnight in fridge or in covered bowl on counter until doubled in size and at room tempurature. Roll dough out into a 10" x 16" rectangle of even thickness.
Pour melted butter onto dough and spread evenly. Sprinkle both sugars and rub into dough so evenly distributed. Sprinkle with cinnamon, raisins, and nuts out to all edges.
Carefully roll dough into a 16" long log. Pinch the ending egdge together to seal the log. Slice into 1" slices (half log then continue to halving until all slices are even thickness- should be 9-12 rolls)
Spray 13x9 inch pan or lasagna pan with Pam. Place rolls into pan so edges are just touching each other. Allow to rise in refrigerator overnight or on counter for 1 hour, covered.
Bake at 350 degrees for 20-35 minutes (our 12 rolls in a glass dish baked for about 30 mins) or until golden brown on top and sound hollow when tapped with a spoon. Remove from oven and top with icing. Enjoy!
CREAM CHEESE ICING
1 stick butter (softened)
1 8oz block cream cheese (softened)
1 Tbsp vanilla
4 C powdered sugar
Combine butter and cream cheese until there are no lumps and it is well blended. Add vanilla. Add sugar slowly until well incorporated. Add more sugar if too soft or milk if too thick. Spread on warm cinnamon rolls.
ENJOY! (we did)
In the misted of our bakery endeavor our little man is getting ready to crawl! He is in "crawling position" here but cannot move from it yet:) So he grunts until we help him reposition himself. What a sweetie! I think the sugar from the cinnamon rolls transferred into the breast milk and gave him lots of energy today!