Variations
using the recipe "The Bread That Never Dies"
Sour Dough Cinnamon Rolls
| One-half of the dough after 1st rising using the recipe "The Bread That Never Dies" | 3/4 C brown sugar |
| 1 T cinnamon | Glaze |
| 4 T soft butter |
Roll the dough into a 9" x 12" rectangle about 1/2" thick.
Spread with the soft butter
Mix the sugar and cinnamon and sprinkle over the butter.
Roll lengthwise like a jelly roll. Pinch the edges together to seal it.
Cut into 1" slices and place each slice cut side down into a greased 9" x 13" pan.
Let rise until doubled in bulk.
Bake at 350° for 30 minutes. Glaze while hot with you favorite recipe or use the following:
Glaze
| Confectioners sugar | 2 T butter |
| 1 tsp vanilla | 6 T milk |
In a saucepan scald the milk and add the butter.
Remove from heat and add the vanilla.
Add enough confectioners sugar to make it the desired spreading consistency.
Other Variations
Use the above recipe and bake it as a loaf instead of cutting it into rolls.
Add raisins and make a cinnamon-raisin bread.
Glaze it with an Orange Glaze by replacing the milk with orange juice.