Ingredients:
1 loaf thawed bread dough
2 tablespoons melted butter
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/3 cup heavy cream
Roll dough to about 18x6 inches.
Brush with the melted butter.
Combine brown sugar and cinnamon; sprinkle over dough.
Starting at long edge, roll dough up, jelly roll fashion; moisten edges and seal.
Cut roll into 20 slices.
Place rolls, cut side down, into two lightly buttered round cake pans.
Let rise for about 1 1/2 hours, until doubled.
Pour the cream over the rolls then bake at 350° for 25 minutes in a glass dish or 375° in a metal one.
Frosting - the regular kind
2/3 cup sifted confectioners' sugar
1 tablespoon milk
dash vanilla - or three. I like a lot.
Combine confectioners' sugar, milk, and vanilla, adding more sugar or milk if necessary. Drizzle over rolls while still warm.
OR My favorite kind - Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
Cream butter and cream cheese in a bowl. Mix in vanilla and then powdered sugar. Yum!
Drizzle over the rolls and then lick the bowl clean baby!
Apple Cinnamon rolls
I do these a little differently so that they're flaky. More pie-ish.
1- 1/2 teaspoon ground cinnamon
3/4 cup brown sugar
1 tube (8 ounces) crescent rolls
2 large apples, peeled, cored and cut into 8 wedges each
2 tablespoons melted butter
1/4 cup water
Preheat oven to 400°.
Combine cinnamon and sugar; divide into 2 bowls and set aside.
Unroll crescent roll dough; separate into 8 triangles. Cut each triangle in half lengthwise to make 16 triangular strips.
Divide one of the bowls of sugar mix evenly among the strips.
Place an apple wedge on the wide end of each strip. roll up.
Arrange the rolls in a 9x13-inch baking pan.
Drizzle with the melted butter then sprinkle with the other bowl of cinnamon-sugar mixture. Pour water into pan, but not over the rolls. Bake for 30 to 35 minutes, or until golden brown and apple wedges are tender.
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