3 large loaves of Bridgeford dough (thaw out but don’t let rise)
1 stick of Butter (not margarine; softened but not melted)
2 cups Brown Sugar
5 tablespoons of Cinnamon
FOR THE BAKING SHEET
1 stick of melted butter
1 cup of brown sugar
Start the cinnamon rolls in the evening.
Thaw Bridgeford dough. Combine all 3 loaves by squishing them together. Roll out the dough at approx. 1” thickness into a large rectangle on a floured surface.
Spread the softened butter over the dough. Spread the brown sugar evenly over the dough. Sprinkle the cinnamon over the dough, evenly.
Roll up the dough, starting at one end - at the width and not the length. Cut 1” pieces from the roll of dough.
Use a baking sheet. Spread 1 stick of melted butter over the baking sheet and sprinkle 1 cup of brown sugar over the melted butter on the baking sheet.
Take the 1” pieces of rolled up dough and put them on the baking sheet.
Put the baking sheet in the oven and close the oven door. Do not turn the oven on until morning.
In the morning turn the oven on at 350 degrees. Do not take the cinnamon rolls out of the oven. Bake for about 25 – 30 minutes. Watch the cinnamon rolls to make sure they don’t burn. They should be brown on top. When brown on top, pull the middle of the cinnamon rolls a part to make sure they aren’t gooey.
When the cinnamon rolls are done, take them out of the oven and flip the baking sheet over to let the brown sugar and butter run down the cinnamon rolls to glaze them.
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