Make two batches of basic Cinnamon Roll Dough and two recipes of Cinnamon Roll Filling and Cinnamon Roll Icing for these tender and sweet breakfast treats.
Yield: Makes 96 rolls
- 2 recipes Cinnamon Roll Dough, prepared 1 at a time
- 2 recipes Cinnamon Roll Filling
- 1/4 cup butter, melted
- 2 recipes Cinnamon Roll Icing
- Divide Cinnamon Roll Dough into 6 equal portions. Roll each portion into a 13- x 9-inch rectangle on a lightly floured surface. Spread each rectangle evenly with 2/3 cup filling, using the back of a spoon. Roll up jellyroll fashion. Cut each roll into 16 slices. (An electric knife works best.) Place rolls, cut sides up, in 2 buttered 15- x 10-inch jellyroll pans. Cover and let rise in a warm place (85°), free from drafts, 15 to 20 minutes.
- Bake rolls at 350° for 20 to 25 minutes. Remove from oven, brush with melted butter, and drizzle with Cinnamon Roll Icing.
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