Sharon's "Old-Fashioned" Cinnamon Rolls

Sharon's "Old-Fashioned" Cinnamon Rolls

1 loaf frozen bread dough

6 Tbsp butter (room temperature)

1/4 cup cinnamon

1/4 cup sugar

1/4 cup brown sugar

Frosting:

3 cups powdered sugar

1/3 cup butter, softened

1 1/2 tsp vanilla

2 Tbsp milk

Thaw 1 loaf of bread dough. Roll dough flat. Spread 6 Tbsp butter on dough. Roll up dough and cut (approximately 10) and put rolls in 9x13 cake pan. Let rise. Bake 10 to 15 minutes at 350 degrees.

Frosting: Mix butter, powdered sugar, vanilla and milk.

Submitted by Derek Owen

Book: Oregon Preschool Cookbook -- Oregon, WI (1999)

Blogger's Note: I changed the name of this recipe. The name in the Oregon Preschool Cookbook is ingeniously called “Cinnamon Rolls”.

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The reason for the name change is because on rare occasions in my childhood my mother would make these exact cinnamon rolls (mostly on Sunday mornings). Luckily the Sundays that weren’t graced with this delicious recipe were graced with the fine baking’s of The Quality Bakery in downtown Dodgeville, WI. If you’re in the area, you need to check them out! (They don’t have a website, but here is their information.)

The simplicity of the rolls ingenious! Do all the prep work the night before and let them rise overnight. The next morning throw them in the oven.

I will admit, it is no simple feat rolling out the pre-made dough. If you go to the gym, I’d suggest skipping it the night you plan on making these. You’ll be getting quite the upper body workout.

The frosting recipe is not the same as Sharon uses. The one listed above, for my liking, is too sweet. You tend to lose the cinnamon roll to the richness of the frosting. Also, the mixture of cinnamon and sugar is way too much. I used an excessively generous amount and still threw a lot away. It could easily be reduced by half.