Recipe: Rose's Cinnamon Rolls

Rose’s Cinnamon Rolls

1 batch Rose’s Rolls recipe

1/2 - 3/4 c. butter, softened

Brown sugar

Cinnamon

1/4 - 1/2 c. butter, melted

For Drizzle: powdered sugar, butter, vanilla, and water or milk. Advanced bakers can guestimate the amounts. If you would like a specific recipe, check out my Cream Cheese Frosting recipe.

 

Instructions:

1. Roll out dough into rectangle about 1/4 to 1/2 inches thick. Spread rolled out dough with a 1/8” layer of softened butter.

2. Sprinkle about 3/8” brown sugar on top of butter layer. 

3. Lightly sprinkle cinnamon on top of brown sugar until sugar is a shade darker. Starting with wide end, roll up dough and pinch edges to seal. Cut into 1 to 1-1/2 inch slices using quilting thread wrapped around rolled up dough and pulled tightly while crossing thread ends, dip sliced roll in melted butter, and place butter-side up in a greased casserole dish. 
   

4. Bake for 16-20 minutes at 380 degrees, depending on oven, until golden brown.

5. Once out of oven, turn out on rack to cool for 5 minutes. Return to baking pan and coat with glaze made from powdered sugar, butter, vanilla, and water. The drizzle should be thick enough to ribbon from a spoon.

Cook’s Note: To make bubble bread, roll scraps of dough into a rectangle, 1/2 inch thick. Use a pizza cutter to cut it into 1-inch squares. Dip the squares in melted butter, then a cinnamon and sugar mixture. Place in a generously buttered baking pan. Let rise until doubled and bake at 380 degrees for about 15-30 minutes, depending on size of pan and thickness of dough.