Roll dough on an un-floured surface into a rectangle as best you can. Don’t fuss if it’s not perfect! A 12″ by 8″ rectangle is ideal.
Spread slightly melted butter (I zap the butter in the microwave) evenly over the dough. Be sure to get a nice even coat and don’t feel like you have to get to the very edge.
Next, sprinkle the buttered dough with the walnut + sugar mixture. Starting at one side (the longest), roll up your dough as tightly as you can. I like lots of swirls. When you get to the end aim to pinch the seam shut.
Slice 2″ thick slices and place them on a buttered 9″ round cake pan about 1/2″ apart. Then…Let them rise (in the fridge overnight or..) on the counter for 1 hour.
The morning of …… be sure to take your rolls out of the refrigerator and let the rolls rise in a warm spot. They are ready to bake when they have doubled in size. It’s like magic. But feel free to make ‘em’ the day of. The steps are the same
Preheat the oven to 375 degrees. Bake until slightly golden, about 20-25 minutes. I like them a bit under. Shhh, don’t tell anyone.
Let's make the cinnamon roll icing recipe frosting! It’s super easy
Whip together the powdered sugar, 1/4 teaspoon vanilla, and 1 tbsp. of water. Let thicken for 10 minutes.
Once the Cinnamon rolls are done and slightly cooled, drizzle your frosting glaze over your rolls and serve warm with your favorite coffee drink or ice-cold milk.
Enjoy! Reheat the next day by zapping them in the microwave for 15 seconds. Make extra frosting to add as you see fit.