By Julie White | What’s Cooking with Julie
The simple part of these cinnamon rolls is due in part because you use ready-made dough. You can find it in the frozen bread section of grocery stores.
I’ve made these rolls for Christmas morning for 35 years. I usually try and make them on Christmas Eve day. They are always greeted with a huge smile. Happy holidays to all Courier readers!
Ingredients for rolls:
- 1 package Bridgford Bread Dough, 3 pack
- 8 tablespoons (1 stick) slightly melted butter
- 1 cup brown sugar
- 1 tablespoon ground cardamom
- 2 tablespoons ground cinnamon
- 1/2 cup milk or cream
Ingredients for frosting:
- 1 stick melted butter
- 4 cups of powdered sugar
- 1 tablespoon vanilla extract
Thaw the frozen dough. Roll out the dough on a floured surface to a rectangle shape about 12 by 15 inches.
Mix the butter, spices and sugar in a bowl until well blended. Divide filling into thirds.
There will be three loaves of bread dough to spread the mixture over. Spread the sugar mixture over the rolled-out dough. Roll into a jelly roll shape.
Cut into 10 slices and place onto a greased cookie sheet. Cover with a clean dishtowel and allow to rise for 30 minutes until doubled in size.
Brush tops of rolls with warmed milk or cream. Bake in a preheated 375-degree oven for 15 to 20 minutes until golden brown and cooked through.
As the rolls cool, prepare the frosting by mixing the ingredients together in a bowl. Spread frosting over the cooled rolls. Enjoy!