Rhodes Cinnamon Rolls
loaf Rhodes white bread
if you like, you can skip the sugar but it's highly recommended!
skip the cinnamon if you would like a bit more of a caramel roll
Roll out your dough in a rectangle to 1/4 inch thickness.
Spread your soft butter across the entire surface of the dough.
Then spread brown sugar over the butter.
Sprinkle cinnamon on everything.
Add nuts (optional).
Roll your dough up into a log, sealing the edges with a bit of butter.
Slice your rolls about 1 inch thick and place in a greased pan.
Cover the pan and let rise until double in size.
Bake for about 20 minutes or until golden brown
Let cool for a couple minutes, take off the pan and flip over on to a platter. Scrape any caramel from the pan and top the roll.
Don't forget to give your bread time to thaw. Put the frozen bread in the fridge the night before and it will be ready to go in the morning.