Ingredients: |
Ingredients: 1/2 batch of lunch lady cafeteria Roll Dough
2 to 3 tablespoons butter, softened
Cinnamon
White sugar
For the frosting
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
2 to 4 tablespoons cream, milk or evaporated milk
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Directions: |
Directions: Roll dough out into a large rectangular shape.( Mine ends up being about 2 to 2 1/2 feet long and 12 to 15 inches wide). You want it to be about 1/4 inch thick. With your hands spread butter evenly over rolled out dough. Sprinkle generously with cinnamon. (I don’t measure this, I just try to get the entire surface lightly coated). Probably is no more than 1 1/2 to 2 tablespoons cinnamon. Sprinkle with white sugar.( I always do this after the cinnamon instead of before because it is hard to tell how much you are sprinkling against the light color of dough, it helps to have the cinnamon down first ) It is approximately 1/4 cup sugar). Roll out gently, yet as tightly as you can. You want to do it in the direction that will give you an almost 2 foot or so roll to slice up. Slice into 24 cinnamon rolls approximately 1 1/2 inches thick. Place on a lightly greased cookie sheet. If you are planning to bake in the morning, cover and place them in the fridge. If you want to bake them now, just cover and let them set in a warm place while you preheat the oven to 400°. They need to rise for 20 to 30 minutes. Bake for 13 to 15 minutes at 400°F or until golden brown on top and edges. Let cool completely before frosting.
For frosting just mix softened butter, powdered sugar, the Vanilla and enough cream or milk to get your desired consistency. Frost rolls and enjoy. |
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