March 5, 2009

Cinnamon Rolls

Braided Chocolate-Chip Challah bread recipe (the recipe makes enough dough for 2 pans of cinnamon rolls)
lots of cinnamon-sugar
softened butter
confectioner's sugar and water for glaze

After going through the first two (out of three) rising sessions in the bread dough recipe, cut the dough in half. Roll out each half of the dough as thinly as possible. (The thinner it is, the more rolls you get in the cinnamon rolls.) Spread generously with softened butter. Then sprinkle very generously with cinnamon-sugar all over. Roll up the dough as tightly as possible, sealing it somewhat when finished rolling. Gently slice every inch or so with a serrated knife. Place these in a greased baking pan, leaving space to accommodate rising. Let cinnamon rolls rise one last time in the pan, about 45 minutes. Bake until golden (30 minutes for bread, so less time for rolls). Let cool completely or almost completely. Drizzle with glaze.

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