Sunday Suppers- Part 2

Cinnamon Rolls

Part 1 of these scrumptious little yummies is down below.  Scroll down for the whole story.  

Once your bread machine has done its magic you should end up with a pretty lump of dough. Set the dough on a floured work surface and prepare to get a little messy.  I always end up with flour all over me.  Messy cooks are the best in my opinion!

Remember back in part 1 when I said that you had to be precise with bread dough? Well the precision ends here.  You are going to roll out your dough until it is roughly the size of a large pizza. How's that for precision?

Once your dough is rolled out you need to spread every inch of it with softened butter. I use about 4 Tablespoons because that is what is leftover from the stick that was used to make the dough. If you think it needs more then by all means add more.

After the butter is spread, go ahead and sprinkle the whole surface with white sugar. You can add brown sugar too but I happened to out of brown sugar for this batch.  They were still yummy without it.

Now generously cover the surface with ground cinnamon. Don't be stingy with the cinnamon, pour it on!

Starting on one side fold the edge over and then start rolling.

Keep rolling. The middle will be thicker than the ends so work with it to even it up just a little while you are rolling. Don't fret if it ends up crooked. The end result tastes the same.

Using a serrated knife slice the roll into about 12 pieces.  

My slices are usually about an inch to an inch and a half thick.

The trick with slicing is to let the knife do the work. Don't mush down too much while cutting.

Now lay each slice evenly spaced in a 9x13 pan.  Cover your pan with a kitchen towel and wait for them to rise.  It usually takes about 2-3 hours for them to puff up.

Stay tuned for Part 3, the finished product.  Yum-O!  You won't want to miss this.