Cinnamon Rolls!

I decided to make Cinnamon Rolls with my leftover dough from the 30 minute roll recipe. I discovered that the lid had come off and the yeast was totally dead in the dough, but I went ahead and made them anyway. I don't measure when I bake like this so I tried to guesstimate the amounts.

Cinnamon Rolls

Dough

Filling:
2 cups Brown Sugar
1/2 cup Margarine or Butter melted
Cinnamon

Frosting:
1-1/2 c Powdered Sugar
2-3 oz of Cream Cheese or Butter
1-2 T Brown Sugar
Milk (Depends on how runny or stiff you like your icing)
Grease or flour the counter beneath your dough and working space

Roll out the dough and try to make it as rectangular as possible

Mix the filling (Brown Sugar, melted Butter, and add Cinnamon, however much you want)

This is how I did it, if you want it runnier so it's easier to work with then add a tiny bit of Milk, but I'm telling you that this way makes it less messy.

Spread the filling over the dough.

Like so.

Start rolling

the roll, now find a good serrated knife, fish string, or dental floss to cut in slices

I did my slices about 1-1/2 inches thick. Put on greased pan (cookie sheet, cake pan, whatever)

Bake at 350-375 for 15-20 minutes. (Maybe longer)

Get started on the frosting while the rolls are in the oven. Add the Cream Cheese

Then add Brown Sugar and Powdered Sugar and start out with a couple tablespoons of Milk and beat (You don't have to use the chopper for this, I was lazy and didn't want to pull out my beater)

Make it the consistency you want by adding Milk or Powdered Sugar . For Cinnamon Rolls I like mine a little thinner.

Rolls are done.