State Fair Cinnamon Rolls
1 package Rhodes bread dough
3 cups brown sugar
4 tablespoon cinnamon
2 sticks unsalted butter, melted
Preheat oven to 350 degrees. Then turn off heat. (Going to use this for rising)
Defrost bread dough on the counter for 4 hours or in refrigerator overnight. In a medium sized bowl combine the brown sugar and cinnamon. Set aside. On a floured board roll out 1 of the dough logs till 6 inches wide and 8 inches long. Brush dough with melted butter and then add 1/2 cup of cinnamon sugar mixture. Press lightly onto dough. Roll dough lengthwise. Using dental floss cut dough log into 4 equal pieces. Repeat with remaining bread logs until there are 12 cinnamon rolls.
Place rolls into a 9x13 baking pan that has 1 stick of butter melted into the bottom. Pour remaining butter over the top of the rolls. Top with any left over sugar. Place into OFF warm oven and allow to rise 1-1 1/2 hours. The rolls with double in size. Remove from oven.
Preheat oven to 350 degrees and bake rolls for 25-30 minutes or until golden brown on top. Spread on cream cheese frosting and serve warm!
Cream Cheese Frosting
1 package cream cheese
1 stick unsalted butter, softened
6 cups powdered sugar
1 tablespoon vanilla paste
In a food processor mix all of the above items till smooth. If frosting is too loose add more powdered sugar. Make extra and freeze between uses!