Things You'll Need:
- Frozen bread dough or your favorite recipe for sweet bread dough
- Butter
- Cinnamon
- White Sugar
- Brown Sugar
- An oven
- A 9" round cake pan
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Step 1
Make your bread dough or thaw it, and let it rise.
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Step 2
Roll into a rectangle, making sure that the rectangle is the same size throughout.
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Step 3
Spread a thin layer of butter over the rectangle, leaving 1/2" margin around the rectangle. You do not want to butter the sides and the ends because you will have to seal up the roll, and butter makes it impossible to seal. I used one teaspoon of butter for my dough.
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Step 4
Sprinkle cinnamon and sugar over the bread dough evenly, avoiding the edges.
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Step 5
Roll the rectangle up by taking the longest ends and rolling it into a log. Pinch the edges together tightly.
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Step 6
Take a piece of dental floss or cooking string, and place it under the roll of raw bread dough. Bring the ends together, and "slice" the roll by pulling each end of the string in the opposite direction.
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Step 1
Oil the sides of the cake pan.
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Step 2
Add 1 cup of brown sugar to the bottom of the cake pan, and add 1/4 cup water. Mix the water and brown sugar until it is even. There should be about 1/8" of topping on the bottom of the pan.
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Step 3
Add the rolls to the pan, leaving spaces between them. Cover with plastic wrap and put in a warm location.
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Step 4
Let them rise until doubled.
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Step 5
Bake in a 350 degree preheated oven until they are light brown on top. Do not overbake.
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Step 6
Remove from oven when done, and using hot pads, quickly flip onto a plate. Add whatever carmel is still in the pan to the rolls by using a fork or a spoon.
