Homemade Cinnamon Rolls
3/4 c. brown sugar
Starting with one of the longer sides, roll the dough up, jelly roll style.
(If you want to freeze the dough this is one good place to do it, especially if you don’t have much freezer space. Wrap the rolled up dough well in plastic wrap, or cut in half or thirds to put in gallon sized freezer bags.)Slice the roll into pieces that are 3/4″ to 1″ wide.
These things will come out of the oven absolutely cemented to your baking sheet, so grease it up any which way you can. I’d recommend spraying a non-stick pan with cooking spray, putting about 72 layers of parchment paper on top of that, and then spraying the whole thing again. Seriously, they are VERY sticky, so spray your pan really well or use parchment paper. Lay each piece flat on the baking sheet and bake until the edges start turning brown (about 10-15 minutes).
(Here’s another spot where you can freeze the dough if you have room for a baking sheet to sit flat in your freezer. Instead of baking, just cover the unbaked rolls on the baking sheet with aluminum foil and freeze.)
While the rolls are cooling slightly on the pan, make the icing. (If you put the icing on as soon as they come out of the oven, it will melt and run all over the place.) Depending on how many rolls you ended up with and how much icing you like, you might need more than one batch.
1/4 c. butter or margarine, melted
1 1/2 c. powdered sugar
1/2 t. vanilla
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