This post is the second part of the blog post that I started yesterday. If you haven't read yesterday's blog, you really need to check that out.
I love homemade cinnamon rolls and my family loves to eat them when they're warm out of the oven but after they cool off and sit for a little while - they're not really interested in eating them anymore. It is really hard to keep a cinnamon roll from drying out so I am constantly trying to convince my family to eat the leftovers. (I know - my family is TOTALLY spoiled by fresh cinnamon rolls.)
I love this recipe from themotherhuddle.com because I can whip up a batch of dough and make just enough cinnamon rolls that we can eat warm and turn the rest of the dough into rolls that I can serve at another meal.
Yesterday, I posted the recipe for the roll dough and today I will show you how to turn that dough into a delicious cinnamon roll. (I used half of the dough for cinnamon rolls.)
Lunch Lady Cafeteria Cinnamon Rolls
1/2 batch of Lunch Lady Cafeteria Roll Dough
2 Tbsp butter, softened
1 Tablespoon Cinnamon
1/8 cup White Sugar
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
2 Tablespoons cream, milk or evaporated milk
After dough rises, roll dough into a rectangle.
Brush with melted butter and then sprinkle with cinnamon and sugar.
Slice into 1 inch rounds and place on a silpat lined baking sheet.
Cover and refrigerate overnight OR let rise for 30 minutes.
Bake 15 minutes at 400.
As if those these look decadent enough - you can combine the frosting ingredients in mixer and frost each roll.
I better not make too many of these - I would eat them ALL. Yum!