Sunday, July 5, 2009

Cinnamon Rolls

M-M-M, can you smell them? Homemade cinnamon rolls. Except I'll let you in on a little secret. When I judged county and state fairs, I found you cannot tell homemade bread dough from frozen (Rhodes) bread dough. It's a fact! So, although my rolls are homemade, I did not start from the "soak the yeast" stage.

Cinnamon Rolls
Prepare pan by spreading 3 Tablespoons of butter on the 9x13 baking pan.
Sprinkle with 1/3 cup brown sugar.
Arrange 1/4 cup pecan halves.
Thaw a loaf of Rhodes frozen bread dough.
Roll out to 12x8 inch rectangle, it will be about 1/2 " thick.
Spread 2 Tablespoons of butter over dough.
Sprinkle 3-4 Tablespoons of brown sugar.
Sprinkle with ground cinnamon.
Roll into a tube.
Cut 2" segments, they will look like spirals.
Place in prepared baking pan.
Allow to rise until double in size.
Bake at 375 degrees for 20 minutes or until brown.
Allow to cool for 5 minutes, invert on dish. Scrape and drizzle remaining caramel(the baked brown sugar and butter) over the rolls.
These can be iced with a powder sugar glaze if desired (a la Cinnabon).

All ready to roll and cut.

I'm about 1/2 done putting them in the pan.

Baked to yummy perfection. The aroma of fresh baked rolls in the kitchen about send you over the moon at this point.

The finished product.

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