Alright, listen up, y’all. We’re gonna make some of them cinnamon rolls, but we ain’t doin’ it the hard way. We’re usin’ that frozen bread dough, ya hear? Saves a whole lotta time and fussin’. Now, I ain’t no fancy baker, but I can make some darn good cinnamon rolls, and you can too.
First thing’s first, you gotta get that frozen dough thawed out. Don’t be tryin’ to rush it, now. The best way, they say, is to stick it in the fridge overnight. Yeah, just let it sit there all night long. It’ll thaw out real nice and maybe even puff up a bit. If you’re in a hurry, I guess you can leave it out on the counter for a couple of hours, but the fridge way is better, trust me.
Okay, so your dough’s thawed, right? Now, you gotta roll it out. Find yourself a clean spot on the counter and sprinkle some flour on it. Don’t be stingy with the flour, now. We don’t want that dough stickin’ everywhere. Roll it out kinda thin, maybe about as thick as your finger, and make it a long, oval shape. Like a big ol’ tongue, but don’t go tellin’ nobody I said that.
- Get that dough rolled out real nice and flat
- Spread butter all over it, don’t be shy
- Sprinkle on some brown sugar, the more the better
- And of course, plenty of cinnamon, that’s the good stuff
Next up, we gotta get some butter. Melt it a little, or just let it soften up, and then spread it all over that dough. Every inch, ya hear? Don’t leave no dry spots. Now for the good part: the sugar and cinnamon. Sprinkle a whole bunch of brown sugar on that buttered dough. Don’t be shy, load it up! Then, sprinkle on the cinnamon. Now, I like a lot of cinnamon, but you do what you like. Just make sure you cover all that sugar.
Now comes the tricky part, but don’t worry, it ain’t that hard. Start rollin’ up that dough, nice and tight, like you’re rollin’ up a rug. Keep it tight, but don’t squish it too much. Once you got it all rolled up, you gotta cut it into slices. Get yourself a sharp knife, and cut ’em about an inch thick. Or a little thicker, if you like ’em big and fluffy.
Put them rolls in a pan, not too close together, ’cause they’re gonna rise some more. Let ’em sit for a bit, maybe an hour or two, until they get all puffy and lookin’ ready to bake. Some folks say you gotta let ’em rise again after they been frozen, and that makes sense. Gotta let ’em get all light and airy.
While they’re risin’, you can go ahead and heat up your oven. 350 degrees should do it. Once those rolls are all puffed up and the oven’s hot, stick ’em in and let ’em bake. Keep an eye on ’em, though. You want ’em to be golden brown, not burnt to a crisp. Probably gonna take about 20 or 30 minutes, but it depends on your oven.
When they’re done, take ’em out and let ’em cool for a bit. But don’t let ’em cool too long, ’cause they’re best when they’re warm and gooey. Now, you can eat ’em plain, or you can whip up some icing to put on top. I like a simple powdered sugar icing, just mix some powdered sugar with a little milk and maybe a splash of vanilla. Drizzle that icing all over them warm cinnamon rolls, and you got yourself a treat that’ll make your taste buds sing.
So there you have it, easy peasy cinnamon rolls made with frozen bread dough. Anybody can do it. Don’t be scared to try it out. And remember, even if they don’t look perfect, they’ll still taste mighty fine. Now go on and bake yourself some happiness!
Tags: [cinnamon rolls, frozen bread dough, easy baking, dessert, breakfast, baking tips]