To Make:

Follow the Buttery Refrigerator Roll Recipe for the dough.  After removing the dough from the refrigerator, punch down the dough. Grease your countertop and rolling pin with margarine.

Roll out the dough until the dough is 1/4 inch thick on the countertop coat the dough with margarine.

Sprinkle generously with cinnamon until the dough is completely covered. Take a handful of brown sugar and sprinkle over the dough until you’ve used up the one cup. Next do the same with the white sugar until it is evenly spread.

Carefully slice the dough using a serrated knife into strips that are two inches wide and 16 inches long. Roll up and arrange on a greased cake pan leaving room between each roll for them to grow.

To Rise:

Cover the rolls with a dish cloth while the rolls rise.

You have a few different options for getting your dough to double in size. It should take 1  1/2 – 2 hours. Here are a few suggestions:

• Heat your oven on warm for 30 minutes and turn it off. After it is off, put your dough in the oven and leave it open 6 inches for a half hour, then close for the remainder of the time.
• Put your dough in your oven and turn on your oven light only. The heat from your oven light is enough to get the dough to rise.
• Heat your oven to 350F and put your dough on top of your stove and cover with a dish cloth. The heat below it will help the dough to rise.

To Bake:

Preheat your oven to 350F degrees and let it heat for 30 minutes prior to baking. Bake the rolls for 25 minutes until golden brown on top and the sugar is bubbling a bit.  Remove and let them cool for 30 minutes. This gives you time to make your frosting.

Whisk all ingredients in a medium bowl, adding a tablespoon more milk or cream at a time to get the right consistency for the icing.

Once the rolls have rested for 30 minutes, frost the cinnamon rolls with the vanilla icing. Enjoy them warm.

The rolls can be wrapped individually in tin foil and frozen for 3 months. Thaw in the refrigerator and heat in the microwave for 30 seconds to eat warm.

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Ultimate Cinnamon Rolls

by: Beverly Liga Palmer

0.0 rating

• Difficulty:Intermediate
• Prep Time:60 mins
• Cook Time:25 mins
• Serves:20
• Freezable:Yes

Nutrition per portion

Ingredients

• 1 cup Brown Sugar
• 1 cup Sugar
• 2 coatings Cinnamon Spice
• 1 - 2 sticks Softened Margarine
• VANILLA FROSTING
• 2 cups Powdered Sugar
• 1/2 stick Melted Butter
• 1 tsp Vanilla Extract
• 2 Tbs Milk or Cream

Method

1. Follow the Buttery Refrigerator Roll Recipe for the dough.  After removing the dough from the refrigerator, punch down the dough. Grease your countertop and rolling pin with margarine.
2. Roll out the dough until the dough is 1/4 inch thick on the countertop coat the dough with margarine.
3. Sprinkle generously with cinnamon until the dough is completely covered.
4. Take a handful of brown sugar and sprinkle over the dough until you've used up the one cup. Next do the same with the white sugar until it is evenly spread.
5. Carefully slice the dough using a serrated knife into strips that are two inches wide and 16 inches long.
6. Roll up and arrange on a greased cake pan leaving room between each roll for them to grow.
7. Cover the rolls with a dish cloth while the rolls rise.  It should take 1  1/2 - 2 hours.
8. Preheat your oven to 350F degrees and bake the rolls for 25 minutes until golden brown on top and the sugar is bubbling a bit.  Remove and let them cool for 30 minutes.
9. Make the vanilla frosting. The rolls can be wrapped individually in tin foil and frozen for 3 months. Thaw in the refrigerator and heat in the microwave for 30 seconds to eat warm.