Here they are, hot from the oven and oozing with a buttery cinnamon filling. Oh yes, these are very good. I always have a little pan of the ends and extras that are up for grabs right out of the oven when they are warm, yeasty, and good all by themselves.
Evelyn was around for the out-of-the oven tasting...yes, these yummy rolls will make you smile.
So here is how they are made: After the dough has risen once, it is rolled out, ready for its hidden topping.
A slathering of soft butter goes on first.
Brown sugar and cinnamon are spread on--I like to use dark brown sugar for the slight molasses flavor it has. Then I add some stuff for my hubby, 'cause this is how he likes cinnamon rolls--with pecans and raisins wrapped up inside.
Roll up tightly from the long side.
Turn the seam side down and you are ready to cut. We highly recommend that you use dental floss to cut the rolls with--it works SO much better than a knife will.
After you place the rolls in their pans, pat the tops down till they are all even, then cover with plastic wrap to rise.
This yeast bread is only lightly sweetened, which is why you can splurge on the wonderful cream cheese icing. Make the icing up and keep it in your fridge to have ready when you serve these. I like the icing so much, that after I smother the warm rolls in it, I put a container of extra icing on the table just in case I come across a bite that doesn't have enough of this creamy white delight on it! It is that good.
These cinnamon rolls freeze nicely. I usually put the whole batch in the freezer and just take out a few at a time. Simply thaw, then warm in a 325 degree oven about 8 to 10 minutes. The cream cheese icing will keep for a month or more in the fridge.
Remember, you must guard these while they cool if you want to get them into the freezer... ~Janice
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