Cinnamon Rolls
Cinnamon Rolls with Rohliky Dough
Nutrition Facts
8
243.80
107.25
11.51g
17.71%
7.23g
36.16%
59.89mg
19.96%
137.01mg
5.71%
14.42mg
0.41%
29.66g
9.89%
0.67g
2.70%
19.54g
3.82g
7.64%
8.81%
0.27%
2.64%
5.03%
0.68%
0.19%
6.68%
4.71%
4.64%
0.22%
0.14%
5.38%
0.93%
0.05%
0.08%
0.05%
0.05%
3.05%
Rolls
- 1/2 lbs Rohliky Dough
- 1/2 sticks Unsalted Butter, softened
- 1/2 tbsp Ground Cinnamon
- 2 tbsp Sugar
- 1/2 Eggs
Frosting
- 4 oz Cream Cheese
- 1 c Powdered Sugar
Roll out rohliky dough into a flat rectangle. Spread butter to coat the dough, then sprinkle the cinnamon and sugar onto the buttered dough. Roll into a log and slice into rolls.
Place the rolls in a 9 inch cake pan or similar dish, cover, and rise in a warmed oven or warm room. Let them rise for about a half an hour. Brush the rolls with egg and bake at 375°F for 7-10 minutes. The rolls can rest overnight but they will likely collapse - it is better to let them rise and then immediately bake them.
Beat the cream cheese and powdered sugar for a frosting. Frost as soon as the rolls come out of the oven.
Place the rolls in a 9 inch cake pan or similar dish, cover, and rise in a warmed oven or warm room. Let them rise for about a half an hour. Brush the rolls with egg and bake at 375°F for 7-10 minutes. The rolls can rest overnight but they will likely collapse - it is better to let them rise and then immediately bake them.
Beat the cream cheese and powdered sugar for a frosting. Frost as soon as the rolls come out of the oven.