(No Ratings Yet)

 Loading ...

Filling:
1/2 cup softened real butter or stick margarine, more or less, to your taste
1/2 cup sugar, more or less, to your taste
2-3 tablespoons cinnamon, more or less to your taste

Prepare the dough recipe above to the point of making into rolls, loaves or cinnamon rolls. Halve the dough. Set one half aside. On a lightly floured surface, roll out the dough in a rectangle to 1/2 inch thickness. Spread half the butter over the dough, to 1 inch of the long sides. Sprinkle with half the sugar and half the cinnamon. Carefully roll up, starting with the long side. Pinch the dough closed, making a seam. Seam side down, cut with a sharp knife into 1 inch thick pinwheels. Place in one or two greased 9×13 pans, 1 inch apart. Repeat with second half of dough. Cover loosely with plastic wrap and let rise until doubled in size. Preheat oven to 350 degrees and remove wrap. Bake for 15-20 minutes or until lightly brown and done. Don’t let them get too brown, cover loosely with foil if necessary. Cool on wire racks.

Prepare Glaze:
1 tsp. good vanilla
1/2 tsp. butter flavoring
2 tbsp. butter, softened
small pinch salt, just a few grains
about 4 cups powdered sugar
whipping cream or canned milk to obtain consistency desired for glaze–about 3-4 tbsp. maybe

In a medium bowl, place butter and 1 cup powdered sugar. With the back of a spoon, press the sugar into the butter, mixing well. Add the salt, flavorings and the rest of the sugar. Mix well, then begin adding whipping cream or milk till desired consistency is reached. Use a wire whisk if necessary to beat out lumps. Drizzle or pour over cinnamon rolls. Serve hot if at all possible.

Related recipes:

1. Yeast rolls
2. Easiest Pumpkin Cookies ever!!
3. Apple-Rhubarb Pie Recipe
4. Ginger bread Cookies Recipe
5. Italian Christmas strudel