adapted from Fleischmann's Yeast Best-Ever Breads, 1993
1/2 recipe master bread dough
2 T. melted butter
1/2 C. brown sugar
2 t. cinnamon
1 C. powdered sugar, sifted
1 to 3 T. milk
On lightly floured bread board, roll dough into a 15 x 12-inch rectangle. Brush evenly with butter. In small bowl, combine brown sugar and cinnamon. Sprinkle evenly over dough. Starting at short end begin to roll dough tightly like jelly roll cake. Pinch ends to seal. Cut into 12 1-inch slices. Place cut side down, in greased 9-inch round cake pan. Cover with lightly greased plastic wrap. Let rise in warm, draft-free place until doubled in size for 30 to 90 minutes. Bake at 375 degrees F. for 30 minutes or until done. While rolls are baking, combine powdered sugar and milk, stir until smooth. Remove rolls from pan to wire rack. Frost while still warm.
Abbreviations:
| T. = Tablespoon | t. = Teaspoon | C. = Cup |
