4tablespoonsheavy creamhalf and half, or whole milk
chopped nuts for topping(optional)
Instructions
Thawed bread dough should be cool but pliable. *See Notes for thawing instructions.On a lightly floured surface, roll out the dough into the shape of a rectangle, about 18 inches long, 12 inches wide, and 1/2-inch thick. **If the cinnamon roll dough is difficult to roll, use your finger tips to dimple the dough, then let it rest for 15-30 minutes to warm. Then lightly smooth the dough with the rolling pin, keeping the rectangular size of 18" by 12" and 1/2" thick.
Using a pastry brush, spread the melted butter evenly over the dough, leaving a 1/2-inch margin around the edges. To a small bowl, add granulated sugar and cinnamon; stir to combine. Sprinkle mixture evenly over the butter. **If needed, use the back of a spoon or spatula to level out the sugar mixture.
Start at the longest edge closest to you, slowly roll up the dough into a log shape. Starting in the center of the dough, use a sharp knife or piece of unflavored dental floss to cut the dough into two equal sized pieces. Cut each of those into 6 equally sized pieces. You should now have 12 equally sized slices of dough.
Arrange the cinnamon roll dough pieces into a greased casserole dish, leaving about 1 inch of space between each.
To make now: Cover the dish with a clean kitchen towel and let the dough rise in a warm, draft-free area for 45 to 60 minutes, or until doubled in size (the rolls should be almost touching).For make-ahead cinnamon rolls: Let the rolls rise overnight in the refrigerator, then skip to the next step in the morning. Be sure to use a tempered baking dish that is safe to use from refrigerator to oven.
When ready to bake, preheat oven to 350°F. Bake for 15-20 minutes, until cinnamon buns are deep golden in color. Remove from the oven and allow the rolls to cool in the dish while you prepare the icing.
Cinnamon Roll Icing
Using an electric hand mixer and a large mixing bowl, or a stand mixer fitted with the paddle attachment, cream together the powdered sugar and butter on medium speed for 30-45 seconds.
Add the vanilla extract and cream to the bowl and continue mixing at medium speed until icing is smooth and creamy.
When the rolls have cooled for 15 minutes, use an icing spatula or butter knife to spread the icing over the top of the rolls. Serve while warm.
Video
Notes
For make ahead cinnamon rolls, Remove the frozen dough from the freezer and let the loaf (or loaves) thaw before dinner. That way, you can prepare the rolls after dinner and let them rise overnight in the refrigerator. In the morning, bake according to recipe card instructions shown above.