Crusty Ass Bastard said:

Thats what I'm calling them at least.



If you don't have a bread machine or otherwise can't make sweet dough from scratch you can try store-bought sweet dough, but I can't promise this recipe will translate. I've tried them all and prefer buttermilk sweet dough but any kind will work.

• Melt 1/2 cup of budder. Use 1/3 cup to glaze a large cookie sheet tray.
  
• Sprinkle 1/2 cup of brown sugar over the budder in the tray.
  
• Roll approx. 1 1/2lb of dough out elsewhere into roughly a 10" x 20" rectangle.
  
• Generously brush the dough with the remaining budder (8~ teaspoons)
  
• Combine 3 tablespoons of brown sugar, 3 tablespoons of sugar, and 1 tablespoon of cinnamon, mix thoroughly. This will be our filling.
  
• Sprinkle the filling all over the dough. It should stick to the budder easily. Make sure you apply it nice and uniform including all the way out to the edges.
  
• Turn oven on low (or 150-175 if there isn't a low setting) for a couple minutes, then turn it back off.
  
• As tightly as possible, roll up the dough (lengthwise) until it is a 20" rope. Cut the rope into 24-32 pieces and place on the tray.
  
• Put tray in and allow to rise for 35 mins
  
• Take the tray back out and preheat the oven to 350f. (The rolls should be 2x as big as before they were warmed)
  
• Bake 15-18 minutes or until golden brown.
  

I normally invert the tray over a platter and serve glaze-up, but if you prefer icing + glaze like in these pics:

While the baked rolls are cooling, combine 1/2 cup confectioners sugar with 2 teaspoons of milk or cream and 1/2 teaspoon (or less) of vanilla extract. Pour over the warm rolls and serve. You can also let them cool for 15 minutes and freeze them for up to a couple months.

Few rolls will have you toasted if the budder is any good!

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Oh

My

God.

I would rate you +5 again but I cannot, I kept seeing this thread down in the CC section and finally I clicked it and boy am I glad I did.  Cinnamon rolls are one of my favorite breakfast foods, I am going to make these with some trim from my Magash run...