Cinnamon Rolls

These rolls and the pecan rolls based on the Classic Sweet Dough are the best possible accompaniment to a good cup of coffee. I like to prepare one recipe of the Classic Sweet Dough late Saturday night and put it in the refrigerator overnight. I wake up Sunday morning, bring the dough to room temperature, and prepare the Cinnamon Bread, Pecan Rolls, and Cinnamon Rolls. The whole house smells like a pastry shop; everyone wakes up in a good mood. Leftovers freeze quite well or go into lunch boxes during the week.


Oven Temp: 375°

Yield: 16 rolls

Roll the dough into a 16-inch by 9-inch rectangle. Mix the granulated sugar and cinnamon. Spread the rectangle of dough with 2 T. butter, and sprinkle with the cinnamon-sugar mixture. Make sure that you spread the butter and sugar mixture to the edges. Roll the dough into a cylinder, starting at the wide end. Pinch the long edge of dough into the cylinder to seal. Cut the roll into 16 slices. Place the slices evenly in a greased 13-inch by 9-inch pan. Cover and let rise until almost doubled (45 minutes). Bake for 25-30 minutes. Immediately frost with a mixture of the confectioner's sugar, milk and vanilla (enough milk added to make an icing consistency).

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