Super Simple Jumbo Cinnamon Rolls

Baking Instructor, Nancy Burgeson, shares a family favorite recipe for cinnamon rolls that are easier to make than you might think.

If you are interested in taking a class from Nancy, click here for more information

This will make one, 13×9 inch pan of rolls

2 loaves frozen bread dough (your choice of brand)
1/4 cup butter, soft and easy to spread
1/2-3/4 cup brown sugar (light or dark)
1/4 cup cinnamon

Remove the frozen dough from freezer one day prior to preparing rolls. Leave dough in bag or place in a large plastic bag in a warm area to thaw and rise making sure all dough is covered or it will dry out. When dough has reached twice its size carefully remove and place on flour dusted surface being careful not to over work as gluten will tighten making it hard to roll out.

Roll out to a 15 x 10 inch rectangle. Be persistent as dough can seem tough to roll!

Spread with softened butter. Sprinkle brown sugar over butter and finish by sprinkling cinnamon over all.

Roll up starting with 15-inch side. Fasten end by wetting finger tips and sealing along the entire length of roll.

Cut into rolls using a thin, serrated knife or for best results use thread to cut.

Place in well-greased pan, cover and set in a warm place to rise.

Bake in pre-heated 375 degree oven for 20-25 minutes. Remove from pan immediately. Frost with glaze while rolls hot.

Glaze:

1/4 cup butter
4 ounces cream cheese
1 cup powdered sugar
1 tsp vanilla
1/2 cup cream (I use half and half)

Using a small saucepan on low heat place butter and cream cheese on burner to melt. Add powdered sugar, vanilla and cream stirring until smooth.

Drizzle over warm rolls.