Saturday, October 16, 2010

Cinnamon Rolls with Cinnamon Glaze

1 loaf of frozen white or sweet bread dough, thawed

1/4 c. melted butter or margarine

1/2 c. sugar

2 tsp. cinnamon

1/2 c. finely chopped nuts, if desired

Let dough rise till doubled in size. Roll out on floured surface to an 18x10 inch rectangle. Combine sugar and cinnamon. Brush dough with half the butter; sprinkle with half the cinnamon sugar mixture and all the nuts. Cut in half lengthwise to make two 5x18 inch rectangles. Roll up each. Cut each strip into 20 pieces.

Place cut side down, in well greased 9x13 ich or 10x15 inch pan. Brush with remaining butter; then sprinkle with remaining cinnamon-sugar. Cover; let rise in warm place until double in size, 30 to 60 minutes. Bake at 375 for 15 to 20 minutes. Remove from pan immediately. Frost warm rolls with icing.
Cinnamon Glaze
1 cup sifted confectioners' sugar

1 teaspoon ground cinnamon

2 tablespoons buttermilk

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