Ooey Gooey Cinnamon Rolls. Is there anything better for a lazy Saturday morning breakfast? I had a little craving this morning (I know it’s not Saturday) and decided to whip up a batch with some leftover bread dough. For me, of course, it’s easy to have leftover bread dough. If you don’t make bread everyday (hee-hee) you can use frozen bread dough from the grocery store. Just thaw it the night before in your frig.
The ingredients are simple: butter, brown sugar and ground cinnamon.
The “gooiness” of your final product will depend on the amount of these ingredients you choose to use! I even took one of my pans a step further and added cherry pie filling. (I happened to have it on hand) Apple or pineapple pie filling would be delicious too.
To make your own, follow these simple directions…
- Roll your bread dough into a rectangle and spread it generously with softened butter or margarine.
- Spread a thick and even layer of brown sugar over the butter, leaving a ½ inch border at the top and bottom.
- Sprinkle ground cinnamon over the brown sugar.
- Starting with the long end, roll the dough up jelly-roll fashion and place it seam side down on the table.
- Using a sharp knife, slice the cinnamon roll “log” into ½ inch thick slices.
- Spray a 9” cake pan with non-stick spray. At this point, cover the bottom of the pan with brown sugar (about 1 cup) and add ½ can of pie filling if you choose.Arrange the cinnamon rolls on top of the sugar in the bottom of the pan. Cover the pans with a kitchen towel and put the pans in a warm, draft-free place. Let the dough rise for about 45 minutes, or until almost doubled in size.
- Bake them in a 375 degree oven for about 20 minutes, or until they are baked through. Put a serving platter over the top of the hot pans and flip the pan over.
- Immediately remove the pan and let the caramel pour over the top of the rolls. If you want to, spread or drizzle purchased buttercream or cream cheese frosting over the rolls once they have cooled slightly.Enjoy!