Once I have made my Refrigerator Roll Dough, I typically have enough to make a few meals, or treats. This particular treat is a favorite of my kids and husband.
What you need:
- clean working area
- prepared refrigerator dough
- rolling pin
- ~2 Tbsp softened butter
- brown sugar
- powdered sugar
- cream or milk
- Take the dough out of your fridge. Let it warm up a little bit, as it will be a little stiff when it is cold. Decide how much you want to use (I end up using about 1/4 of the batch and it makes enough for my family of 5 to enjoy quickly without it going to waste), and lay it on your clean working surface (counter top, table, pastry marble).
- Dust your working surface with a light layer of flour. So that when you roll your dough on it it doesn’t stick to anything. It shouldn’t, it should just want to stick to itself, but just in case. I also spray cooking spray on my rolling pin as well.
- Start rolling the dough to the thickness that you like. I prefer to make my dough as thin as possible. My mom likes to make it a little thicker. This is all your preference. Mine will be the pinwheel look. Remembering to lift the rolling pin off the dough as you reach the edges. flip and turn your dough a bit to ensure that it isn’t sticking and that you can get as close to a rectangular shape as possible.
- Once you have your desired shape, its time to add the butter. I take the softened butter and just rub it all over the flattened dough surface that is up. You want to reach all of the corners and just coat the entire side of dough. I end up using about 2 Tbsp of soft butter.
- Now it is time to add the Cinnamon Sugar. I usually have a batch made up and ready to use in my kitchen. (The kids love it on their toast) But if you don’t it’s really easy, you put about a cup of sugar in a bowl and add cinnamon to the bowl by the tablespoon, until you get the desired taste and color that you want it to be. Stir it well, if it is in a container with a lid go ahead and give it a shake. Once you have your cinnamon sugar mixture, you will want to put a layer of that on top of the butter layer. Putting a thin layer that coats all of the butter so that you can touch the cinnamon sugar and not get buttery fingers.
- Next I have found that a perfect addition to cinnamon sugar is adding a sprinkling of brown sugar to this layer as well. Not as much as the cinnamon sugar. But enough that it covers the whole side as well. Then I mix this all together and smooth it out, just with my hands, I suppose you could use a spatula if you wanted.
- Time to make your roll! Choose a side, and start rolling it up. Making sure that you roll evenly across the entire side. It will always be thicker in the middle but try to keep the roll as straight and even as possible.
- Once you have rolled all the way, you will need to pinch the edge closed. Butter will help the dough stick to itself, but it isn’t necessary. Making sure that the long edge is closed.
- Now you have a long rolled spiral. What do you do with it? I keep a spool of thread in my kitchen for just such occasions. I pull out my thread and take about a foot of thread off. Then, holding both ends of the thread I slip it under the roll. and cross the ends over like I am going to tie a shoelace. the Thread ends change hands and I pull it tight. And this cuts straight through the roll and gives you a nice clean even cut, that doesn’t squish your dough out of place!
- Place your freshly cut rolls into the pan, make sure that you are using a pan that has no cracks along the base. I once used a spring form pan for my cinnamon rolls thinking it would be great I could just take the sides off and not have to dig out the rolls. Unfortunately, all of my sugar and butter melted out of the pan and onto the floor of my oven. So set them on a pan that isn’t going to let them drip. Also leave room in your pan for your dough to rise.
- Now you can let them rise if you have time. Or you can let them rise as your oven is preheating. 375 is a good temperature for baking these rolls. But if you are more comfortable you can go anywhere between 350 and 400. Keeping an eye on your rolls as they are baking. At 400 you will be cooking them for 15-20 mins. 375 will be for 17-23 mins. And 350 is about 20-25 mins. You want to take them out of the oven when they are a nice golden color on the top.
- Take them out and let them cool in the pan as you make your glaze. I prefer a glaze to a frosting. I just like the taste of the roll rather than hiding it under a layer of frosting.
- Now just let them cool and then serve.
Quick Glaze Recipe
- 1/2 cup powdered sugar
- 2 tablespoons heavy whipping cream
- Sift your powdered sugar in either a flour sifter or a mesh strainer. Doing this will get all of your clumps broken up. And leave you with a smoother mixture.
- Add about 2 Tbsp of whipping cream or milk if you don’t have whipping cream on hand. you can also use half and half creamer as well.
- Using a whisk you can stir this together. It takes maybe a minute and you have a nice smooth and creamy glaze to put on a yummy treat.