Cinnamon Rolls

I have never made cinnamon rolls myself – the store-bought ones in the blue can are about as much as I’ve done – probably because I don’t really love them and can live without them. The process here doesn’t seem difficult, but like with bread recipes, it requires time. That seems to be something a lot of people abandoned when work schedules and the demands of life took precedence. It is also worth noting that this recipe requires that you already have a basic dough recipe.

Cinnamon Rolls

Oven Temp 375º

Time 20-25 minutes

Divide “simple basic yeast dough” into 2 equal portions. Roll into a 12′ square. Spread with 1/2 cup softened butter or margarine and sprinkle with mixture of 1/2 cup sugar and 2 tsp cinnamon. Roll up tight. Seal well by pinching edges of roll together. Cut into 3/4 inch slices. Place a little apart in greased 9×13 in pan.

Let rise until double in bulk (about 30 minutes). Bake in moderately hot oven (375º) 20 to 25 minutes or until golden brown. Frost with confectioners glaze.

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