My grandma baked professionally, and often when we would go to her house, she would send us home with a bag of bread heels (the restaurant didn't use them) or some of her big, yummy cinnamon rolls. I wish I could say that this is her recipe, but it's not. (It was difficult for her to scale down her recipes from industrial-size to family-size.) However, I always think of her when I make cinnamon rolls.
bread dough (enough for 2 loaves)
1/2 c. butter
1-2 c. brown sugar
8 oz. cream cheese, softened
1-2 c. powdered sugar
Take the bread dough, and roll it into a large rectangle--about 18 long and 15 inches high. Melt the butter and brush it generously over the dough (you will have butter left over.) Put the remaining butter in the bottom of a 9x13 inch pan. Combine brown sugar and cinnamon and sprinkle it over the buttered bread dough. Carefully roll the bread dough the long way, so you end up with a roll of bread dough 18 inches long.
Take a string of dental floss and slide it under the roll. Every inch and a half, cross the ends of the floss to cut the roll. (It's so much easier than a knife!) Place the cut pieces in the 9x13 pan. Cover the pan loosely with waxed paper or aluminum foil and allow the rolls to raise for about 30 minutes. Then bake for 30 minutes in a 350 degree oven.
To make (optional) frosting, combine one block of cream cheese with the powdered sugar, a splash of vanilla, and a "glub-glub" of milk. (I must take after Grandma with my measuring technique!) Mix until smooth, then spread over the warm cinnamon rolls.
Linking to: I Gotta Create!
Thanks for Grandma and wonderful memories.