Saturday Cinnamon Rolls

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  • Makes: 16 servings
  • Prep: 30 mins
  • Rise: 1 hr
  • Bake: 25 mins 375°F

Saturday Cinnamon Rolls

Directions

The day before:

  1. Grease a 13x9x2-inch baking pan; set aside. In a small bowl stir together brown sugar and cinnamon; set aside.
  2. On a lightly floured surface, roll each loaf of dough into a 12x8-inch rectangle, stopping occasionally to let dough relax if necessary. Brush with melted butter; sprinkle with brown sugar mixture. If desired, sprinkle with raisins.
  3. Starting from a short side, roll up each dough rectangle. Pinch dough to seal seams. Slice each rolled rectangle into eight equal pieces. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 1 hour).
  4. Preheat oven to 375 degrees F. Break any surface bubbles in rolls with a greased toothpick. Bake for 25 to 30 minutes or until rolls are golden brown and sound hollow when gently tapped. If necessary, cover rolls with foil during the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack. Spread Icing over rolls. Tightly cover rolls in pan and let stand at room temperature overnight.

Tailgate day:

  1. Tote rolls in pan at room temperature. Provide moist towelettes when serving.

From the Test Kitchen

Must-have equipment:

Moist towelettes

Icing

Directions

  1. In a small bowl stir together powdered sugar, butter, and vanilla. Stir in whipping cream or milk, 1 teaspoon at a time, to make an icing of spreading consistency.
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Nutrition Facts (Saturday Cinnamon Rolls)

  • Per serving:
  • 242 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 8 mg chol. ,
  • 290 mg sodium ,
  • 45 g carb. ,
  • 1 g fiber ,
  • 20 g sugar ,
  • 3 g pro.
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