Mmmm..that sounds good about now!

I use the pre-made cinnamon rolls that you thaw and bake. This sounds good for those!

I'm not looking! {{!gwi}}

Well shoot. You put a smile on my face Patti! I'm glad you tried them! AND liked them! I have made them for years and years that way. We love them.
I've used the topping too for the frozen cinnamon rolls. To me the bread dough makes it seem more like "homemade" like my Mom always made. I know its not cause she made her bread dough (from scratch) and baked bread, then saved enough for caramel rolls! LOL
Like I said I like the caramel on the bottom of the pan, then invert after baking to another pan. When I put it on top it just didn't seem like it ran down into the rolls, but I am probably quilty of letting them rise too much.

Whatever works for you, just really glad you liked them!

I use a slight variation. I use a basic bread dough from the breadmaker and add a spoon or two of sugar or honey to the dough and it's about as easy as using the frozen dough.

Fresh rolls..... oooooooohhhhh they're so good! Cinnamon, carmel or butterscotch. Doesn't matter to me. They're all great!

Oh they sound good! I'll have to get some bread dough this week and make them for next weekend.

Glenda, can I snag that picture..."see no calories"?

That is the CUTEST picture Glenda! LOL

Cynic, when you use the dough from your breadmaker, would you roll it out, spread with the cinnamon mixture and then roll up jelly roll style?

Or did you cut the dough out of the breadmaker, form into balls and let it rise like that?

I tried these this evening. Very good! I think I might have cut them too thick, they took longer to bake. Much better tasting than the pic shows! I put nuts on mine and used light brown sugar. {{!gwi}}asting

I'd dump the dough out and usually take a rolling pin and roll it out, sprinkle on the filling and roll it up. Then I use dental floss to cut them into rolls (just slide it under the dough, cross it on top, wrap around your hands to get a good grip and pull outward - it'll cut nice and clean and not squish the rolls very much), put them in the pan and let them rise once more before baking.

You could easily make a "monkey bread" or pull-apart out of either breadmaker dough or frozen dough too. Cut the dough into pieces, dip in butter, roll in cinnamon sugar or a glaze and put it into a bundt pan or an angel food cake pan.

That's what I needed to know Cynic. Thanks!

Thanks for the warm memory, Patti. My mom and aunt used to make these when our families got together. They were so very delicious!

Butter and cream.....sigh!! Sounds wonderful, Connie!

Cheryl, I think your rolls look delicious. Made a note on the recipe to sprinkle some pecans on the dough with the other stuff before rolling up. Also noted to try the cream/sugar mixture on frozen cinn. rolls.

We have one left :-)

I baked Nodakgal's rolls this morning when DD and DGSs arrived. They are good! I wasn't sure what size pans to use, so I used my two largest glass ones (9x13 and 7x11?) for the whole recipe, and that worked well.

It is an easy recipe, and next time I will shape them the night before and let them rise in the refrigerator so I can bake them when I get up.

Now I have a delicious from scratch Cinnabon knock off recipe that is great too which I cut from the paper years ago. Anyone interested?

Patti, I was out of pecans, I chanced it by putting on walnuts, yummy! I'm a pecan lover but the walnuts were wonderful too. DH has about eaten the entire pan and said I should think about another pan...he will soon complain that my baking is making him fat! hehe
Great recipe