Easy Cinnamon Rolls and tips...

ROLLS:

1 loaf frozen bread dough, thawed and risen (I like to use Rhodes or Bridgeford)

2 Tablespoons butter or margarine, soft and at room temperature

1/4 cup white sugar

1 T. brown sugar
2 tsp. cinnamon

1/4 cup raisins (optional)

ICING:

1 cup powdered sugar

1 Tbsp. butter or margarine, softened

1/4 tsp. vanilla or almond extract

2 Tbsp. milk

TIPS:***

On a floured surface, roll dough into a 10 X 12 inch rectangle. Brush/spread with butter or margarine. ***I like to use solid butter because it isn't as messy as melted butter. Just make sure it is soft and room temperature so you can spread it easily and it won't tear your dough!

Mix sugars and cinnamon together in a small bowl. *** Sprinkle down center of buttered dough rectangle. Spread out gently with your fingers. Add raisins if using. ***Starting on long side, roll up starting at the top and working toward the bottom. This way you can see what you are doing and roll accordingly. Pinch together when you reach the bottom so the dough won't separate.

Cut log in half, then each half in half again. At this point you can cut each piece into 3 or 4 individual rolls.

Place in a 9 X 13 inch pan sprayed with Pam. 3 across and 4 down. Cover with plastic wrap. ***Spray plastic wrap with Pam. Turn the sprayed plastic wrap over so the Pam side is facing the rolls and the clean side is up. This will keep your dough soft and moist while rising and it won't stick to a towel.

Let rise until double in size. Remove wrap and bake at 350* for 15-18 minutes. Remove from oven.

Mix all icing ingredients together. Spread equally on warm rolls. ***OR, put into a ziploc sandwich bag. Cut off a very tiny tip of one bottom corner, and squeeze icing over rolls.