Alright, let’s talk about makin’ them cinnamon rolls, yeah? Them sweet, gooey things everyone loves. But listen, I ain’t got all day, so I’m gonna make this quick and easy, just like how I do it. We’re usin’ that frozen bread dough, the kind you buy from the store. Why make things harder than they gotta be, right?
First thing’s first, you gotta thaw that dough. Don’t go tryin’ to bake it frozen, you’ll end up with a rock-hard mess. Now, the best way, the way I do it, is to stick it in the fridge the night before. Just leave it in there, and it’ll be ready to go in the mornin’. But if you’re in a hurry, you can put it on a plate in the microwave. Use that “defrost” thingy, ya know? Just a few minutes, three or five, somethin’ like that. But keep an eye on it, you don’t wanna cook it!
Once that dough is thawed, it’s time to roll it out. Sprinkle some flour on your counter, keeps the dough from stickin’. Then roll it out flat, not too thin, not too thick. Like, maybe a quarter of an inch? Just eyeball it, you’ll figure it out. I like to make it a long oval shape, kinda like a big tongue, you know what I mean?
Now for the good stuff – the butter and sugar. Take some soft butter, real butter if you got it, and spread it all over that dough. Don’t be stingy, now! Then, sprinkle on some brown sugar. I like to pack it on good, makes it extra sweet and gooey. And of course, you gotta have cinnamon! Sprinkle that on too, as much as you like. Sometimes I add a little bit of nutmeg too, if I’m feelin’ fancy. But cinnamon’s the main thing, that’s what makes it a cinnamon roll, right?
- Thaw the dough (fridge overnight or microwave)
- Roll out the dough (1/4 inch thick, oval shape)
- Spread butter all over
- Sprinkle brown sugar and cinnamon
Next, you gotta roll it up. Start at one end and roll it up tight, like a jelly roll. Try to keep it even, so you don’t end up with one end fatter than the other. Once it’s all rolled up, you gotta cut it into rolls. I use a sharp knife, and I cut ’em about an inch thick, maybe a little more. It doesn’t have to be perfect, just get ’em close enough.
Now, you gotta put them rolls in a pan. I like to use a greased baking dish, somethin’ like a 9×13 pan. Arrange them rolls in the pan, not too close together, they need room to rise. Sometimes I put ’em close, though, if I want them to be all squishy and stuck together, that’s good too. Then, you gotta let them rise again. This is important, it makes them light and fluffy. Cover the pan with a clean cloth or some plastic wrap and let ’em sit for a while, maybe half an hour, maybe an hour, just depends on how warm your kitchen is. You’ll see when they’re ready, they’ll puff up nice and big.
Once they’ve risen, it’s time to bake ’em. I put ’em in a hot oven, 350 degrees or so, for maybe 20 or 30 minutes. You gotta watch ’em, you don’t want ’em to burn. They’re done when they’re golden brown and cooked through. You can stick a toothpick in the middle, and if it comes out clean, they’re ready.
While they’re bakin’, you can make the icing. I just mix up some powdered sugar, a little bit of milk, and a splash of vanilla. You can add more milk if you want it thinner, more sugar if you want it thicker. Just keep stirrin’ it till it’s smooth and creamy. When the rolls come out of the oven, let ’em cool for a few minutes, then drizzle that icing all over ’em. Oh, man, they’re so good, warm and gooey and sweet!
So there you have it, cinnamon rolls using frozen bread dough. Easy peasy, right? Even an old woman like me can do it. And trust me, everyone loves ’em. So go on, give it a try. You won’t regret it.
One last thing, some folks say you gotta freeze the dough after shapping but before that final rise. I say, if you want, go ahead. But I usually just bake the whole batch and eat ’em while they’re fresh. What am I gonna do with a freezer full of cinnamon rolls, huh? I ain’t got that kinda time.
Tags: [cinnamon rolls, frozen dough, baking, easy recipe, breakfast, dessert, sweet rolls, how to bake]