Component Composition:
Roll out the dough into a thin rectangle after dusting the surface well with flour. Before topping with a liberal amount of sugar and cinnamon, brush 1/2 cup of melted butter over the surface.
My dough was smoothed out to a rectangle around 12×15 inches in size.
3. FILLING: Liberally dust the surface with flour and flatten the dough into a narrow rectangle. Before topping with a liberal amount of sugar and cinnamon, brush 1/2 cup of melted butter over the surface. My dough was smoothed out to a rectangle around 12×15 inches in size.
4. With the broad end facing you, carefully roll the dough in a tidy line towards yourself. To finish sealing the seam, squeeze it to the roll. In each skillet or dish, spread 1 tablespoon of melted butter. Start by slicing the dough into 1-inch pieces and placing them in the pans. Use a sharp knife to accomplish this. Give it 20 to 30 minutes to relax. For 13–17 minutes, or until golden, bake at 375 degrees. The 13×9 pan that I used was made of aluminum.
5. If you're making these ahead of time for Christmas morning, skip the oven and simply place them in the fridge to rise again. They'll rise very slowly in the fridge. After 30 minutes of resting at room temperature, bake in the oven according to package instructions in the morning.
Step 6: Frosting: Incorporate all ingredients and whisk vigorously until combined. Pourable thickness is ideal. Nourish to taste and modify as required. Drizzle generously over the hot rolls. Add as much icing as you like and go wild! Fifteen points for every roll made
