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4.
Divide the dough into two equal pieces. Let the dough sit, covered loosely with plastic wrap,
for 20 minutes.
5. Preheat the oven to 350°F. Brush a 13x9” baking dish with 1 tablespoon of the melted butter.
6. Roll or pat and pull each piece of dough into a 13” wide rectangle ½” thick. Brush generously with
melted butter, leaving a 1” border across the long edge farthest from you. Sprinkle the cinnamon
roll the dough up, pulling towards you as you work to make a tight roll. Pinch the dough along the
long side to seal the roll. With a serrated knife, cut each roll into 9 pieces.
7. Stand the pieces in the prepared pan, cut side down, evenly spaced. Cover loosely with plastic wrap
and set the pan in a warm place until the rolls double in size, about 30 minutes.
8. Bake for 25 to 30 minutes, until the tops of the rolls are golden brown. Set the pan on a wire rack
for 30 minutes.
9. While the rolls cool, for the icing, in a bowl use a wooden spoon to combine the confectioners’ sugar,
butter, vanilla and lemon juice. Add the milk, a teaspoon at a time, until the mixture is smooth.
10. With a fork, drizzle the icing over the rolls. Leave the rolls in the pan until the icing sets, 1 hour.
Serve, or cover with plastic wrap and leave on the counter. These rolls keep well for 2 days,
at room temperature.
C
h
e
f
T
i
p
!
To ice more heavily, remove cooled rolls
from the baking pan. One at a time, dip the
tops into the bowl of icing.
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