The Best Cinnamon Rolls Ever


Easy steps (start this about 2-3 hours before you plan to serve them).

1 loaf of thawed frozen bread dough, flattened into a rectangle 1/4″ thick
(You may also use homemade white bread dough of course!)
Smear liberally with real butter or margarine (and I do mean liberally!)
Sprinkle with 1/4 cup brown sugar and 1/4 cup white sugar
Sprinkle with enough cinnamon so that entire surface is lightly covered with it
Sprinkle on raisins or pecans if desired
Starting at one edge, roll jelly-roll style.
Kind of smash it together a little with the seam on the bottom.
Now stretch the whole thing lengthwise just a little.
Cut into 1″ slices
Place each slice into nonstick pan with edges touching. I always press them down a little so they are a bit wider.
Sprinkle additional cinnamon and sugar as desired over whole thing
Cover pan with a sheet of Glad Press n’Seal or waxed paper or a clean damp white towel. Place on a slightly warm place to raise. I sit mine on top of the glasstop stove while the oven is heating. Allow to raise until the rolls have doubled in height. Remove covering before baking!
Put in preheated 400º oven for 15 minutes. Remove and frost with vanilla, sour cream white or cream cheese, prepared or canned frosting.
Prepare for a stampede!
NOTE: for caramel pecan rolls, omit cinnamon, triple brown sugar and add pecans.
Written by: Sheila Talley © 2005,