Cinnamon Rolls

Posted by Lori:
I don't make cinnamon rolls often throughout the year, but every Christmas Eve I do. I shared with you an easy recipe using Rhoades' brand cinnamon rolls before, but this recipe uses the actual rolls. Of course, you could use your favorite bread recipe instead, but this is a quick and easy way to make them. This recipe is a variation of my father-in-law's recipe, who I've mentioned is a great cinnamon-roll maker! NOTE: Be sure to read at the end my son's variation to this recipe.

Cinnamon Rolls
1 package 36 count Rhoades Rolls (or other frozen bread dough)

Thaw rolls on greased pan. (I used my Doughmaker's 13 x 18.5 inch pan, but you could use two 9 x 13 cake pans.) Allow to thaw and rise a little. To speed up this process, place pan in warm oven - a little below the "warm" setting or about 120-140 degrees. On floured surface, combine rolls into ball. Roll out into approximately 34 x 16 inch triangle.

Cinnamon-Sugar Filling:
1 cup butter
1 1/2 cup packed brown sugar
1 teaspoon cinnamon (you may prefer more cinnamon)

In small, microwave-safe bowl, melt butter. Stir in brown sugar and cinnamon. Pour out onto dough and spread evenly across entire rectangle. Roll up tightly from long side. Slice into approximately one inch pieces.

Glaze:
1 stick butter or margarine
1/2 cup shortening
2/3 cup sugar
1/3 cup water

In small saucepan, bring ingredients to a boil. Cool. Pour in bottom of greased 13 x 18.5 inch pan (or the two cake pans as above). Place cut rolls on top of glaze. Allow to rise 2 hours or until doubled (can use speedy method in low-warm oven). Bake rolls in preheated 350 degree oven for 25 minutes or until browned. If desired, turn cinnamon rolls out onto another pan(s) or onto large piece of aluminum foil. This is to allow the glazed part to be on top. Cool slightly before icing.

Icing:
2 cups powdered sugar
1/4 cup milk
1 Tablespoon vanilla

Mix together in small bowl. Spread over hot cinnamon rolls.

My son, Zachary, made these rolls a few days ago. He liked my version okay, but wanted them a little stronger in taste....more like my father-in-law's. He doubled the cinnamon-sugar filling (used almost all of it) and also doubled the glaze. They were great, too! Half of our family liked his better - half liked mine better. If you like a stronger cinnamon taste and a gooey-er cinnamon roll, then use his version. If not, use mine. Either way, you'll be pleased with the results!
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