My grandma makes the best cinnamon rolls. When I was growing up, she knew I liked them fresh out of the oven, so she would always make sure they were just done when I woke up. If I wasn't going to be at her house for a while, and on special occasions, she'd bring me a pan to let rise and then bake on my own.
I made them with her many times when I was at her house visiting, but I'd never made them on my own. I put my own twist on them, using the fabulous cream cheese icing recipe on Little Ms. Foodie's blog, but they still use Grandma's basic recipe.
Recipe by my grandma, adapted
Makes 12-16 rolls
1 loaf Rhodes frozen bread dough, thawed
6 TBSP butter, softened
3/4 cup brown sugar
1 TBSP cinnamon
Icing, recipe follows
After dough has thawed, but before it starts to rise, roll out the dough on a lightly floured surface until it's about a 14 x 6 inch rectangle.
In a small bowl, mix together the butter, brown sugar, and cinnamon. Spread the cinnamon mixture on the dough.
Roll the dough up like a jelly roll, starting with the long side (this would be the bottom of the rectangle, for the instructionally-impaired like myself). Cut the roll into 12-16 slices (about 1 to 1 1/2 inch slices.
Place them into a greased 9 x 13 pan and let rise for about an hour, or until they have doubled in size.
Bake for about 15 minutes or until golden brown on top. Let cool, and frost with cream cheese frosting.
4 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt
Beat together all ingredients until smooth. Use to frost cooled rolls.