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.
- 1/3 of recipe of Classic Sweet Dough
- 1/4 cup granulated sugar
- 2 1/2 tsp. cinnamon
- 2 T. softened butter
- 2 cups confectioner's sugar
- a few T. milk
- 1 tsp. vanilla
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).