Cinnamon Rolls

Summer is the time when old friends begin to find each other again. We drive over in our old cars with high school bumper stickers and meet on the front porch, swatting at mosquitoes and snacking. Except if it’s at my house, it isn’t exactly snacking. It is a much more involved affair. And there has always been an old standby, whether we were meeting at our house for an elementary school project or a college teammate and I had finished our run at my place: Cinnamon rolls. Icing on top, obviously.

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This recipe uses the sweet dough recipe that I’ve used before, but it makes something much more decadent than your standard turtle bread. Maybe not as cute but definitely just as appreciated. When these things come out of the oven, icing is added and suddenly the pan is empty. Scientists have yet to discover what causes this immediate disappearance, but I’m fairly sure it has something do to with the smell wafting through the house. Or maybe it’s my mom’s notion that these rolls are best the day they are made. Obviously they all need to be eaten right away, or you might miss some of the magic.
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Cinnamon Rolls

Don’t allow these to rise for too long, or they will collapse and look especially sad.

Sweet Dough Recipe
4 Tbsp butter, melted
¼–⅓ cup sugar
1 Tbsp of cinnamon

Preheat oven to 340oF.
Roll out the prepared dough into a roughly oblong-ish shape. Brush with butter. Sprinkle with sugar and then with cinnamon. Roll up the dough so that you have a long tube, about 1 foot in length. Using a serrated knife, cut slices 2–3 inches thick. Place in a pan and allow to rise until doubled, about 45 minutes.
Bake for 20 minutes.

Powdered Sugar Frosting

2 Tbsp milk
1/4 cup butter
3 cups powdered sugar

Melt the butter and combine with milk. Pour slowly into the sugar and mix. Once sugar is fully dissolved, pour on the cinnamon rolls and spread. The rolls don’t need to be fully cooled; in fact, I like it when they’re still warm and the frosting pours down to reach the nooks and crannies that the knife can’t access.

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