Truck Stop Cinnamon Rolls
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- Yield Makes 12 large rolls
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Ingredients
- 1/4 cup vegetable oil or melted unsalted butter, plus more for baking sheet
- Cinnamon Roll Dough Cinnamon Roll Dough, risen and at room temperature
- 1/4 cup ground cinnamon
- 1 1/2 cups brown or granulated sugar
Directions
- Lightly oil a large baking sheet; set aside. Pull risen dough away from sides of bowl, and transfer to work surface. Flatten into a 24-inch square. Sprinkle with cinnamon, and then sugar. Drizzle with oil. Roll up like a jelly roll, enclosing filling. Cut crosswise into 12 slices.
- Arrange the rolls on prepared baking sheet, leaving 1/2-inch between them. Cover with plastic wrap, and let rise for 30 minutes.
- Meanwhile preheat oven to 400 degrees with rack in upper third. Bake rolls until golden brown and cooked through, 35 to 40 minutes. Transfer to a wire rack to cool. Best eaten immediately.
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does anyone know if u can freeze the dough that you dont use for a future use. or since this receipe is too much for one time how about cutting the receipe down. thanks
Here is a hint, Click on the blue Hyperlink, where you see Cinnamon Roll Dough.
For those who may be culinarily challenged, you have to make the cinnamon roll dough before you make this, which is just the recipe for the filling. My family likes pecans, so I added chopped pecans to the filling.
The recipe for the dough is not included with the recipe...can you please add it? I made these a couple of years ago and would like to make them again!