Cinnamon Rolls

Imagine waking up on a cold morning to the mouth-watering scent of warm cinnamon rolls. That will get the family out of their warm beds in a hurry! There are thousands of recipes online for this sweet, sticky treat, but this one by Linda (at http://whatscookingamerica.net/Bread/CinnamonRollsFantastic.htm) goes the extra mile to provide a step-by-step tutorial with lots of pictures, varying methods of preparation, and a question and answer segment in the comments section.

Other ingredients for the filling can include raisins, shredded coconut, or orange zest, and a variety of spices like nutmeg, cardamon or a pinch of ground cloves can bring out the flavor of cinnamon. Be sure the filling ingredients are spread evenly out over the dough to about an inch from the edges.

There are also different variations for the frosting. It can be made without cream cheese by increasing the volume of confectioner's sugar to 2 cups and decreasing the vanilla extract by 1/2 teaspoon. Add hot water or milk by the tablespoon until it reaches the right consistency. An easy way to apply the icing to the baked, cooled rolls is to pour it into a ziplock bag and snip one corner then squeeze the frosting over the buns.

Prepared dough can be frozen for up to one month. It is best to leave it out on the counter for 10 to 12 hours before baking. The dough can be sliced into individual rolls with a sharp serrated knife, or by using dental floss to make clean cuts about 1-1/2 inches apart. The finished rolls can be wrapped in saran wrap for a few days to keep them fresh, don't refrigerate them. If you want individual rolls instead of pull-apart rolls, bake them on a cookie sheet with 3 inches between them.