Cinnamon Roll Filling:
Melted butter (Salted or unsalted, your choice. Both have their merits here)
1 cup golden brown sugar, packed
1/2 cup granulated sugar
2 tablespoons ground cinnamon
Combine the brown sugar, sugar and cinnamon in a bowl until evenly mixed and lump free. Brush your sheet of dough with the melted butter and then sprinkle with a generous coating of the sugar mixture. Use it all.
Then working with the long edge of the dough sheet, roll the sheet onto itself to form a spiraled log of dough. Use a piece of dental floss or thread to cut the dough into evenly sized disks (how thick is the baker's preference. I like to cut mine just over one inch thick. If you want really massive rolls, be prepared to bake them in a smaller pan).
Arrange the rolls in a lightly buttered 9" x 13" baking dish, leaving space between them so they can expand and rise (more space than shown above. Not sure why I photographed them squashed like that...). Cover lightly with plastic wrap and preheat your oven to 350°F. (You can now freeze the rolls for later, allowing them to defrost and rise before baking.) Allow the rolls to rise in a warm spot until doubled and then you're ready to bake.
Place the rolls into your oven and bake until golden brown and the dough reaches an internal temperature of 190°F. This will take roughly half an hour.
Then pull out your rolls and prepare to slather with my favorite cream cheese frosting.
Melted butter (Salted or unsalted, your choice. Both have their merits here)
1 cup golden brown sugar, packed
1/2 cup granulated sugar
2 tablespoons ground cinnamon
Combine the brown sugar, sugar and cinnamon in a bowl until evenly mixed and lump free. Brush your sheet of dough with the melted butter and then sprinkle with a generous coating of the sugar mixture. Use it all.
Then working with the long edge of the dough sheet, roll the sheet onto itself to form a spiraled log of dough. Use a piece of dental floss or thread to cut the dough into evenly sized disks (how thick is the baker's preference. I like to cut mine just over one inch thick. If you want really massive rolls, be prepared to bake them in a smaller pan).
Arrange the rolls in a lightly buttered 9" x 13" baking dish, leaving space between them so they can expand and rise (more space than shown above. Not sure why I photographed them squashed like that...). Cover lightly with plastic wrap and preheat your oven to 350°F. (You can now freeze the rolls for later, allowing them to defrost and rise before baking.) Allow the rolls to rise in a warm spot until doubled and then you're ready to bake.
 |
| Ready to go into the oven. |
Place the rolls into your oven and bake until golden brown and the dough reaches an internal temperature of 190°F. This will take roughly half an hour.
Then pull out your rolls and prepare to slather with my favorite cream cheese frosting.
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