Homemade cinnamon buns

These cinnamon rolls have power behind them—real power. You could pretty much get anything you wanted if you showed up toting a plate of these babies, warm with icing oozing down the side. Regardless of their power, though, I want you to try to use them only for good. Rather than taking over the world (which I am waiting to do once I get both kids in school), these cinnamon rolls make wonderful gifts of gratitude and tokens of caring. I especially love that I can make them ahead of time and put them in the fridge to pop in the oven first thing in the morning—which makes being thoughtful even easier!

Filling
• 1 loaf frozen white bread dough (such as Rhode’s)
• 4 tablespoons (½ stick) butter or margarine, softened
• 1 cup packed brown sugar
• 3 tablespoons ground cinnamon

icing
• 3 ounces cream cheese, softened
• 4 tablespoons (½ stick) butter or margarine, softened
• 1½ cups confectioners’ sugar
• ½ teaspoon vanilla extract, optional (I usually just leave it out)

Filling
• Preheat the oven to 400 F and grease a 9 x 13-inch baking pan.
• Place the loaf of dough on a plate and let sit at room temperature until thawed. Once thawed, roll out onto a floured surface to a size of about 9 by 16 inches. Spread 4 tablespoons butter over the dough.
• In a small bowl, mix together the brown sugar and cinnamon. Sprinkle over the top of the cinnamon roll, stopping about ½ inch away from the sides so it will seal.
• Carefully roll up the cinnamon roll into a log and press lightly to seal. Cut into 1-inch slices with a serrated knife.
• Place in the baking pan and cover with plastic wrap. Place in a warm spot and allow to rise until doubled in size. Remove the plastic wrap and bake for about 15 minutes, until done, lightly browned on top.

icing
• To make the icing, mix all the icing ingredients together and beat with an electric mixer until creamy.
• Spread over the warm cinnamon rolls.

16 rolls