Not Your Mamma's Cinnamon Rolls

This morning as I pinched off a big grapefruit size hunk of bread dough to get ready for the oven, I decided to give a cinnamon roll a try with another big grapefruit size piece.

The dough was not too sticky, and I floured the countertop so it would not stick. Then I smooshed the dough out as flat and as big as I could and smeared on melted butter. A lot of melted butter!

Then I sprinkled a lot of plain white sugar over the salted butter.

Lastly I sprinkled on speculaas spices (good, but next time I will stick to cinnamon).

Then I rolled up the dough tightly from the long side of the rectangle, pinched the edges of the bottom and flopped the whole thing into a baking paper lined pan.

I then treated the roll just like my bread. They both rested in the light heated oven for 15 minutes. Then I set them on the countertop to wait for the oven to heat to 450 degrees F. Just before I shoved them into the oven, I used my kitchen scissors to snip the tops. The cinnamon roll got lots of cuts down into the butter, sugar, and cinnamon. That is to let the heat get to the rolled up dough.

After 30 minutes the cinnamon roll looked done, so it left the heat while the regular bread continued baking for 5 more minutes.

Here is the results of the cinnamon roll. Not overly sweet, since this is "bread" dough. But it isn't a bad cinnamon roll. (not Memaw's, but a lot easier)