Ooey Gooey Cinnamon Rolls
If you are serving these for breakfast, it’s best to make them the night before and let them rise through the night, ready for baking when you get up.
Ingredients
1/2 recipe for yeast rolls or 1 loaf frozen roll dough thawed (Rich’s)
1 cup white sugar
1 cup brown sugar
2 tsp. cinnamon
1 stick butter
1lb confectioner’s sugar
1tsp vanilla
2 Tbs half and half
Directions:
Take 1/2 of the yeast roll recipe and roll it out into a circle. You can substitute a thawed loaf of frozen yeast bread like Rich’s. If you use the yeast roll recipe, you can freeze the other half of the dough in an airtight bag for up to a month or you can make dinner rolls for dinner and make the cinnamon rolls for breakfast the next morning. Roll the dough somewhat thinner than you do for the yeast rolls. Melt 1 stick of butter in a 9″x13 pan, pour almost all of it on the rolled out dough, leaving enough to coat the bottom of the pan. Spread the melted butter over the dough all the way to the edges. Mix 1 cup white sugar, 1 cup brown sugar and 2 tsp cinnamon. Sprinkle this mixture over the entire dough circle covering it all. Chop 1 cup pecans or walnuts and sprinkle these over all. Now you start rolling it into a tight roll. The dough will roll better if you get it cold in the fridge before rolling it out to begin with, but it isn’t a must.
With a sharp, serrated knife slice the dough into about 3/4 inch slices and place in the buttered pan.
These will need to rise again. They should rise for about an hour or you can let them sit overnight and they will be fine. Make sure your pan is deep enough to accommodate them as they will get big overnight. Place them in a 375 degree preheated oven and let them bake for 15-17 minutes or until lightly browned. Mix 1lb confectioners sugar, 2 Tbs half and half, and 1 tsp vanilla. This should be sort of thick. Drizzle this over the hot rolls.