Laura and Tricia's Recipes: Cinnamon Rolls

I have felt the stress to post some of my recipes, and I just haven't gotten around to it, but believe me, I have them. I have been making some good stuff that I have been meaning to put it all on here, so I will make an effort to keep the recipes coming. Here is one from Stan's uncle David. These are hands down the best cinnamon rolls that I have ever had. They aren't cakey or doughy. They are just how cinnamon rolls should be. And they are easy! Frozen bread/roll dough is a staple in my freezer these days. I use it to make great bread or rolls, monkey bread, cinnamon rolls, and my sis in law even showed me a great recipe for lemon rolls using them. It is handy stuff and is a great base for many fabulous recipes, including this one. So, here we go. I took a bunch of pics b/c I don't really have a very specific recipe here. It's more by sight than measuring.

Thaw a loaf of frozen bread dough. You don't have to let it rise; it just has to be thawed. You can leave it in the fridge overnight. When you are ready, pull it out and roll it into a big rectangle-ish shape like this. You want it about 1/4-1/2 inch thick. And have some room temperature butter and spread it on there...Say about half a stick or more.

Then sprinkle a bunch of cinnamon and sugar on there. I mixed 1 cup sugar to 3 TB. of cinnamon, and then used about half that mixture.

Start rolling it as tight as possible from the long side until you have one long roll. I used a piece of thin string to cut my rolls. It is the easiest way I have found. I knife tends to squish the roll. I wrap the string around, cross the ends on top and pull. I make the rolls about 1 inch thick and place in a greased round baking dish.