Cinnamon Buns

I just love an easy recipe. Maybe that's why I keep coming back to Christie's plethora of frozen bread dough recipes over at Southern Plate. I've had my eye on these cinnamon buns for awhile now, but my infatuation with pizza bread from frozen bread dough made me more than a little wary to subject myself to a new obsession (maybe I should refrain from using words containing the word "fat" when talking about my favorite foods?). 

I've now made them twice in three days--at least I know myself well.

But, it's exam time and having food around the house is essential while studying. I don't do libraries because I get too distracted by all the studious people around me. I like to take a power nap break when I get tired, and I want to eat when I get bored (I'm a bored eater if there ever was one). Not that I can't do both of those in the library, but I'm sure I'm the type of person who would wake up sleep talking, so I'd rather not disturb the peace. I am two exams away from freedom, and then I'll be heading up to DC for the summer. Hopefully living in a dorm again won't hurt my cooking too much!  Anywho, make these. They are wonderful. 

Cinnamon Buns 

Recipe from Southern Plate

1 loaf frozen white bread dough (such as Rhode’s)

Filling:

1/4 C butter or margarine, softened

1 C brown sugar, packed

3 T ground cinnamon

Icing:

3 ounce cream cheese, softened

1/4 C butter or margarine, softened

1 1/2 C confectioner’s sugar

1/2 tsp vanilla (optional)

1 teaspoon cinnamon

Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches. Spread 1/4 C margarine over dough.

In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal.  Carefully roll up cinnamon roll into a log and press lightly to seal. Slice into one inch slices with serrated knife. Place in greased 9×13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.

Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.

I tried to be creative and get more angles, but apparently creativity isn't my strong suit when I'm running on two hours of sleep. Note to self: ripping a cinnamon bun apart doesn't look nearly as appealing on camera as in person.