Homemade cinnamon rolls

So I think I've written about these before - but they are certainly worth documenting again. I use my regular white bread recipe to make these - adding only an additional 1/4 cup of sugar to the dough.

When the dough is done rising, I roll it out about 1/2 inch thick, brush with a little blue agave nectar (non-vegans could use butter but that defeats the purpose I guess), cover with a generous sprinkle of cinnamon, a small handful of brown sugar, and raisins if you like them. Obviously from the picture, I love raisins in my cinnamon rolls.

Then roll from either end - I usually roll the long side and get more rolls. You can roll from the short side and get fatter rolls. Once rolled up, pinch the end so it will stay sealed. Then use a serrated blade knife and cut the rolls about 1 inch thick. I get 9 or 10 rolls from 1 recipe of dough. You can double the recipe easily and get twice that many. Let the rolls rise in a warm place until they have doubled in size, then bake at 375 until they are lightly brown.

I used about a cup and a half of confectioners sugar, just a little soymilk and vanilla flavoring to make the icing. Use just enough liquid to make the consistency you like. Be careful, a little dab will do you. These things are awesome right out of the oven.