Cinnamon Rolls

Let the frozen bread dough thaw and rise overnight. Just follow the package instructions for doing this.

When you are ready to make the rolls … On a lightly floured surface use a rolling pin and roll out the bread dough to about 1/4 inch thick in a rectangle shape. Smear softened butter all over the dough. Sprinkle with cinnamon and sugar. Start from one of the long sides and roll the dough into a log. Then slice the log into your preferred cinnamon roll thickness, about 1 – 1 1/2 inches is good. You can use a piece of dental floss for cutting the dough to keep the shape of round.

Preheat oven to 350 F.

In the bottom of a 9″ round pan, melt a stick of butter by placing it in the oven while it is preheating. Once it is melted, remove pan from oven and add a cup of brown sugar and pecans (or your favorite nuts) evenly across the bottom of the pan. Place the cinnamon rolls in the pan, cut side facing down and up and leaving a little space to expand while baking. Bake for 25 minutes.

When done remove the pan from the oven and tip the pan over onto another pan or serving platter so the nuts and caramel are on top.

In a small bowl beat 1/2 cup of powdered sugar with a 1/2 teaspoon of melted butter, 1 teaspoon of milk and 1/2 teaspoon of vanilla (add enough powdered sugar to make it thick but pourable). Drizzle the tops of the cinnamon rolls with the glaze. Enjoy!